Boiled potatoes, carrots, and peas folded into tuna, hard-boiled egg, and good mayonnaise. It sounds plain on paper. It disappears first at every potluck.

Despite the name, Ensalada Rusa is not really Russian anymore. It crossed into Spain over a century ago and became a tapas-bar fixture, the dish sitting in the glass case next to the olives and the croquetas. Every region has its own version: some add tuna, some swap in ham, some mash a few egg yolks into the dressing for extra richness. This one keeps it classic: potatoes, carrots, peas, tuna, and egg, bound together with mayonnaise and a splash of vinegar.

It is a make-ahead dish by nature. Everything tastes better after a few hours in the fridge, once the vegetables have had time to soak up the dressing and the flavors settle. That makes it one of the easiest things to bring to a cookout or pack for a picnic: prep it the night before, keep it cold, and it is ready when you are.

What You’re Learning

Cooking the vegetables by size, not all in one pot. Potatoes and carrots, diced to the same size, go into the same pot since they take roughly the same time to cook through. Peas go in separately and only need a quick blanch; boiled alongside the potatoes, frozen peas would turn dull and mushy long before the potatoes are done.

Dressing while warm, mixing once cool. Tossing the hot potatoes and carrots with vinegar and olive oil first lets them absorb flavor while every surface is still open and porous. The mayonnaise goes in only after everything has cooled to room temperature; added to hot vegetables, it can break and turn the whole dressing greasy instead of creamy.

Ingredients

Makes 6 servings as a side.

1½ lb (680g) Yukon Gold or other waxy potatoes, peeled and diced into ½-inch cubes
2 medium carrots, peeled and diced into ½-inch cubes
1 cup frozen peas
1 (5 oz) can tuna in olive oil, drained and flaked
3 hard-boiled eggs, peeled and diced
¾ cup mayonnaise
1 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
Salt, to taste

Method

Boil the potatoes and carrots. Place the diced potatoes and carrots in a large pot, cover with cold water by an inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes, until a knife slides through the potatoes with no resistance. Drain well.
Blanch the peas. While the potatoes and carrots cook, bring a small pot of water to a boil. Add the frozen peas and cook for 2 minutes, just until bright green and tender. Drain and set aside.
Season the vegetables while warm. Transfer the drained potatoes and carrots to a large mixing bowl while still warm. Drizzle with the olive oil and vinegar, season with a pinch of salt, and toss gently to coat. Let cool to room temperature, about 15 minutes; this is when the vegetables absorb the most flavor.
Fold everything together. Once the potato and carrot mixture has cooled, add the peas, flaked tuna, and diced eggs. Add the mayonnaise and fold gently with a spatula until everything is coated evenly. Taste and adjust salt.
Chill. Cover and refrigerate for at least 1 hour before serving, longer if you have the time. The flavors keep developing the longer it sits.

Notes

Waxy potatoes hold their shape. Yukon Gold or red potatoes keep their cubes intact through boiling and mixing. Russets turn mealy and break apart.
Do not skip the cooling step. Mayonnaise added to hot vegetables can separate and turn the dressing greasy instead of creamy.
Oil-packed tuna adds richness. Water-packed works too; drain it well and consider an extra splash of olive oil to compensate.
Make it ahead. This salad is better the next day and holds well in the fridge for up to 3 days, making it one of the easiest dishes to prep before a cookout or picnic.
Swap tuna for ham. For the Latin American take on this dish, swap the tuna for ½ cup diced cooked ham.
Keep it cold for serving. Like any mayonnaise-based salad, keep it chilled until just before serving, especially outdoors in summer heat.