Spanish Russian Salad

• 600g potatoes
• 3 carrots
• 200g cooked peas
• 3 hard-boiled eggs
• 200g tuna in oil
• 200ml homemade mayonnaise
• olives, bell pepper for decoration

👨‍🍳 Step-by-step instructions

1. 1

   Boil potatoes and carrots with skin in salted water for 20 min.

2. 2

   Peel and cut into small dice when cool.

3. 3

   Mix with peas, drained tuna, and chopped hard-boiled egg.

4. 4

   Add the mayonnaise and mix well.

5. 5

   Refrigerate for 2 hours. Decorate with olives and bell pepper.

💡 Chef's tip

The potato and carrot dice must be small and uniform — about 1 cm. The salad improves overnight in the fridge. If making your own mayo, a drop of lemon juice at the end makes it more stable and brighter tasting.

📝 Our take

Spanish ensaladilla rusa is not Soviet or French — it is the version from Madrid and Valencia bars, with tuna, olives and mayonnaise that actually tastes like mayonnaise. The only real secret is cutting the potato and carrot into small, uniform dice and letting the salad rest for at least an hour before serving. Two days in the fridge and it is better than fresh.

🍷 Wine & food pairing

Ice-cold draught lager or a red vermouth with an olive. In summer, homemade lemonade or orange soda are just as appropriate.

Suggested wine: Manzanilla from Sanlúcar or cold beer