You will often spot Russian salad (ensaladilla rusa) on a tapas menu. It looks unassuming, but don’t be fooled! It is creamy, filling, and surprisingly moreish.
The dish has rather posh beginnings. It first appeared in Moscow in the 1860s, created by a Belgian chef, Lucien Olivier, at the famous Hermitage restaurant.
Back then, it was known as “Olivier Salad” and came loaded with luxury ingredients, seafood, caviar – the works, all held together with a rich mayonnaise.
Russian salad takes a trip across Europe
As the recipe travelled across Europe, it gradually became simpler (and more affordable). Potatoes, peas, carrots, tuna, and mayonnaise replaced the extravagance, and the name “Russian salad” stuck thanks to its Muscovite roots.
In Spain, it is not just a summer dish, you will find it on tapas menus all year round. There is nothing better than sitting at a bar, being served a tapa of chilled ensaladilla rusa with a cold beer. Some places add a twist, such as prawns (ensaladilla de gambas).
Of course, no two recipes are ever quite the same. Every household has its own version.
My secret? The mayonnaise. Homemade is unbeatable, though I will confess, I’ve been known to grab a jar from the shop when time is tight (it’s never quite the same). A clove (or bulb) of garlic in the mayo is optional, but I highly recommend it!
Homemade Russian salad: Ingredients
- 500 g potatoes
- 2 carrots
- Roasted red pepper or piquillo pepper (canned)
- 1 jar of peas
- A few pickles
- Green olives
- 2 cans of tuna or bonito
- 2 hard-boiled eggs
- Mayonnaise (homemade if possible)
Method
- Peel and cook the potatoes, carrots, and eggs.
- Chop them up, whether you go tiny or chunky is entirely up to you.
- Add peas, peppers, tuna, olives, and pickles.
- Stir in mayonnaise until everything is coated.
- Chill in the fridge before serving.
A salad with many faces
Across Spain, every region has its own twist on ensaladilla rusa. In Valencia, you might find it topped with strips of roasted pepper. In Andalusia, capers sneak in. In some coastal towns, prawns take the place of tuna.
So don’t be surprised if your Russian salad looks, and tastes, a little different depending on where you order it.
