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Spanish · Salads

Ensaladilla Rusa

Non-vegMedium

Diet: Non-veg

Ensaladilla Rusa is a Spanish dish. Cool vegetables before adding mayonnaise.

Prep
20 min
Cook
25 min
Rest, soak, marinate or chill
60 min
Total
105 min
Servings
6
Difficulty
Medium
Cuisine
Spanish
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Ensaladilla Rusa. The photograph includes olives and pepper garnish.
The photograph includes olives and pepper garnish. Representative photograph of Ensaladilla Rusa. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Boil

Salad

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Boil · About 15 min

  1. Cook potatoes and carrots in water and salt from 600 g potatoes, diced, 200 g carrots, diced, 150 g peas, 1500 ml water, ½ tsp salt 12–15 minutes. Add peas for 3 minutes; drain.

Cool · About 7 min

  1. Spread vegetables in a shallow tray and cool promptly.

Mix · About 60 min

  1. Fold in 200 g canned tuna, drained, 3 hard-boiled eggs, chopped, 180 g mayonnaise, 20 ml lemon juice; refrigerate at least 1 hour and serve cold.

    Check: The potato and carrot cubes are tender and fully cooled before mayonnaise is added.

Tips

  • Cool vegetables before adding mayonnaise.
  • Judge Ensaladilla Rusa by the texture and doneness signs in its steps. Your pan and heat affect how long Ensaladilla Rusa takes to cook.

Substitutions

  • In Ensaladilla Rusa, replace tuna for a meat-free variation with more peas.

Storage

  • Get perishable Ensaladilla Rusa into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Ensaladilla Rusa within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Ensaladilla Rusa to 74°C / 165°F, stirring or turning it for even heating. When Ensaladilla Rusa is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Ensaladilla Rusa one day ahead. For Ensaladilla Rusa, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ensaladilla Rusa on the day of serving.

FAQ

What matters most when making Ensaladilla Rusa?

Cool vegetables before adding mayonnaise.

What can I substitute in Ensaladilla Rusa?

In Ensaladilla Rusa, replace tuna for a meat-free variation with more peas.

Can I prepare Ensaladilla Rusa ahead?

Prepare the measured ingredients for Ensaladilla Rusa one day ahead. For Ensaladilla Rusa, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ensaladilla Rusa on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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