We renamed a classic Spanish salad for the people of Ukraine
This delicious potato salad is perfect for your late summer picnics
Ensaladilla Rusa is one of Spain's most classic tapas. Made from potatoes, eggs, peas, canned tuna, and mayo, you can find it at bars and restaurants everywhere in the country. Back in May, though, at my restaurants Jaleo and Spanish Diner, we decided to change the name of the dish to Ensaladilla Ucraniana to reflect our solidarity with the people of Ukraine. You won’t find a single Ensaladilla Rusa on any of my menus!
Now, about this dish…there are many times when you can use a mayo from a jar, but I prefer to make my own mayonnaise, using very fresh eggs, because it makes it so much more flavorful. But don’t worry, if you’re pressed for time, you can always use a few spoonfuls of your favorite jarred variety.
The key to great flavor here is to let the salad rest for about an hour before serving, and to serve it at room temperature.
For garnish, you have many choices. When I want it to really taste of Spain, I will top it with soft, smokey piquillo peppers, like I have done here (see the recipe below). Or if I want to do a more modern interpretation of this classic dish, I will spoon bright trout roe over the salad for an added pop of texture. A simple garnish of fresh herbs, such as chervil, chives, or parsley, and a drizzle of olive oil is always perfect.
3 large russet potatoes, peeled