Ensalada Rusa (Spanish Version with Tuna or Shrimp)

Ensalada Rusa, also known as Russian Salad, is a classic and beloved dish across Spain and many parts of Latin America. While its origins trace back to Eastern Europe, the Spanish version has evolved into a creamy, comforting, and versatile salad that often features tuna or shrimp for added protein and flavor. This dish is especially popular during summer months, festive gatherings, tapas spreads, and family celebrations.

At its heart, Ensalada Rusa is a simple combination of boiled potatoes, carrots, peas, eggs, and mayonnaise, but what makes the Spanish version stand out is its flexibility. Spaniards frequently enrich it with canned tuna in olive oil, cooked shrimp, olives, roasted red peppers, or even anchovies on top. The result is a satisfying, refreshing salad that balances creamy textures with subtle sweetness and savory notes.

This recipe is ideal for beginners because it requires no complicated techniques—just basic boiling, chopping, and mixing. Yet, despite its simplicity, Ensalada Rusa delivers a depth of flavor that makes it feel special. The potatoes provide a soft, starchy base, the carrots and peas add color and sweetness, while the tuna or shrimp introduces a delicious umami richness. A good-quality mayonnaise ties everything together, creating the signature creamy consistency.

In Spain, Ensalada Rusa is commonly served chilled, allowing the flavors to meld together beautifully. It’s often presented as a tapa, a side dish, or even a light main course when paired with crusty bread. Many households have their own version, passed down through generations, making it a nostalgic and comforting dish for many.

From an SEO and food-lover perspective, Ensalada Rusa is a highly searched recipe due to its versatility, affordability, and universal appeal. It’s perfect for meal prep, picnics, potlucks, and quick lunches. Whether you choose tuna for a traditional Spanish touch or shrimp for a more elevated twist, this salad adapts easily to your taste preferences.

If you’re looking for a classic Spanish recipe, a simple potato salad with tuna, or a cold salad for summer, this Ensalada Rusa recipe checks all the boxes. It’s budget-friendly, customizable, and guaranteed to please a crowd.

Ingredients

• 4 medium potatoes, peeled
• 2 medium carrots, peeled
• 1 cup green peas (fresh or frozen)
• 2 large eggs
• 1 cup mayonnaise (adjust to taste)
• 1 can tuna in olive oil, drained or 200 g cooked shrimp, chopped
• Salt, to taste
• Black pepper, to taste
• Optional garnishes:
• Green olives
• Roasted red peppers
• Fresh parsley
• Extra shrimp or tuna on top

Directions

1. Cook the vegetables
2. Bring a large pot of salted water to a boil. Add the potatoes and carrots and cook for about 15–20 minutes, or until tender but not mushy. In the last 5 minutes, add the peas. Drain and let cool completely.
3. Boil the eggs
4. Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes, then transfer to cold water. Peel and chop once cooled.
5. Prepare the protein
6. If using tuna, drain excess oil and flake it gently. If using shrimp, ensure they are cooked, peeled, and chopped into bite-sized pieces.
7. Chop the vegetables
8. Dice the cooled potatoes and carrots into small, even cubes for the best texture.
9. Mix the salad
10. In a large bowl, combine potatoes, carrots, peas, eggs, and tuna or shrimp. Add mayonnaise gradually, mixing gently until everything is well coated.
11. Season and chill
12. Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes before serving.
13. Garnish and serve
14. Top with olives, roasted red peppers, parsley, or extra seafood. Serve cold.