Memorial Day with Ensaladilla Rusa (Potato Salad)

Memorial Day is a kickoff to the summer. Kiddos are out of school, pools open, we all get our first sunburns (cause let’s face it, nobody uses sunblock the first time we lay out in the sun), and grills are sizzling. I believe no matter what happens between now and Fall, my grill will be the best purchase I’ve made since all that damn snow melted. What’s on your menu for this Memorial Day celebration? My table will have some good ol’ burgers and this delicious Ensaladilla Rusa. This is what we in Spain know as potato salad – the direct translation of the name is actually Russian salad. Now I told my mom yesterday morning I was going to make Ensaladilla Rusa and we both wondered, why is called Russian salad? Do Russians eat this thing? And how come we have never looked this up on Google before? Well fear no longer; here is the answer for you….

Apparently this salad WAS invented in Russia and Russians DO eat it – but they call it Olivier salad. Who knew! I’ve been eating this thing my whole life and I never knew why we gave Russians all the power. So here it is for you, a different take on your typical American potato salad. As most potato salads, this is better served cold so plan ahead. Happy eating!


Ensaladilla Rusa

  • 2 medium potatoes – cut into chunks
  • 1 small onion – diced
  • 2 medium carrot – diced
  • 2 hard boiled eggs – cut into small pieced
  • 1 can tuna (not added in the picture above but a nice addition)
  • 1/2 cup canned or frozen peas
  • 1 cup mayonnaise
  • OPTIONAL: use roasted red peppers, green olives and egg yolk (from a hard boiled egg) for decoration.


  1. Bring a large pot of salty water to boil and cook the potatoes and carrots until soft (about 20 minutes). Add frozen peas if that’s what you are using in the last couple of minutes so peas defrost.
  2. Drain vegetables and add to a large bowl.
  3. Add the remaining ingredients to the bowl and mix well together. Add more or less mayonnaise to the mix depending if you like the salad more or less dry of dressing.
  4. A thin layer of mayonnaise is traditionally added to smooth the top of the salad. The salad can then be decorated with roasted red peppers cut thinly, cut up green olives and/or grated egg yolk from a hard boiled egg.
  5. Let salad cool to room temperature and then store in the fridge until ready to eat.
This entry was posted in Recipes, Salads, Vegetarian Dishes and tagged , , . Bookmark the permalink.

1 Response to Memorial Day with Ensaladilla Rusa (Potato Salad)

  1. Pingback: Pinchos Morunos | Adri Con Queso

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