Everyday Kitchen

Spanish · Salads

Ensaladilla Rusa

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use more peas instead of tuna for a meat-free variation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Ensaladilla Rusa one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Ensaladilla Rusa?

Cool vegetables before adding mayonnaise.

What can I substitute in Ensaladilla Rusa?

Use more peas instead of tuna for a meat-free variation.

Can I prepare Ensaladilla Rusa ahead?

Prepare the measured ingredients for Ensaladilla Rusa one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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