Ensaladilla Rusa

 Ensaladilla Rusa - a firm favourite in Andalucia.
Ensaladilla Rusa - a firm favourite in Andalucia.

Ensaladilla Rusa

Russian Salad

Makes 18 tapas or 6 starters.




  • 4 medium potatoes
  • 3 carrots, peeled
  • 75g /2½ oz fresh or frozen shelled peas
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 piquillo peppers, chopped (2 tablespoons)
  • 1 hardboiled egg, chopped
  • 1 spring onion, finely chopped
  • 3 tablespoons chopped pickle
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chopped flat-leaf parsley
  • 120ml/ 4 fl oz mayonnaise
  • 3 tablespoons white wine vinegar

1.       Cook the potatoes and carrots in boiling water to cover until tender. The carrots will take about 12 minutes; the potatoes a total of 20 minutes. Cook the peas until tender, about 10 minutes. Drain vegetables and chill them.

2.       Peel the potatoes and cut them in 12mm / ½ in dice. Cut the carrots lengthwise in quarters then slice crosswise into small dice. Combine the potatoes, carrots and peas in a bowl. Add the salt, oil, chopped piquillo peppers, egg and onion.

3.       In a small bowl combine the pickle, mustard, parsley, mayonnaise and vinegar. Whisk until smooth. Stir into the potatoes. Let the potatoes stand 2 hours at room temperature or, covered and refrigerated, up to 24 hours. Serve cold or room temperature.



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