Spanish Potatoe Salad Recipe

Russian salad is one of the most famous tapas in Spain, and almost all Spaniards know how to make a good Russian salad, to the point that in many homes they personalize it with additional ingredients to give their special touch to the classic Russian salad recipe.

We're going to show you how to make authentic Spanish potatoe salad, without any additional ingredients. This is the same salad that many people use as a base for making other salads with more ingredients (some even add peas).

Ingredients (serves 6-8)

Below you'll find a list of all the ingredients, almost all of which you can find in our online store. If you want fewer servings, simply reduce the quantities accordingly.

• 1 kg of new potatoes or potatoes that are as clean as possible
• 2 eggs, preferably free-range eggs
• 2 latas pequeñas de atún en aceite de oliva
• 1 tarro de mayonesa, con 500g debe sobrar
• 1 lata de pimientos rojos asados
• A few pitted olives
• Extra virgin olive oil
• Salt to taste

As we said before, we are going to prepare the traditional Russian salad recipe that is made in Spain, and these are the only ingredients that are necessary for a good Russian salad.

Among the additional ingredients that many people add are peas, corn, tomato, red pepper, small shrimp, or you can even put some anchovies on top to decorate it.

This depends on personal taste, but we recommend you first follow the original Russian salad recipe step by step and then experiment with new flavors. We personally prefer it in its original recipe without any additions.

How to make Spanish Potatoe Salad

First of all, we'll start with the potatoes. They need to be washed very well since we're going to cook them without peeling them. If you see that they have a lot of dirt on them, you can scrub them with a soft brush.

You'll need a large pot big enough to hold all the potatoes. To cook them, simply place them in the pot and fill it with water until the potatoes are covered. Then add salt to taste, a drizzle of extra virgin olive oil, and turn on the heat. Cook for 20 minutes, or until the water comes to a boil and the potatoes are tender.

To check if they are cooked properly and ready to eat, you can pierce them with a fork and see if they are still hard or cooked to your liking.

In a small saucepan, we'll cook the eggs at the same time as the potatoes to save time. To do this, fill the saucepan with water and heat it until it comes to a boil. Once the water is boiling, add the eggs and let them cook for 10 minutes.

Important: Some people boil eggs in the same pot as potatoes to save space and avoid dirtying more dishes. Never do this, as the dirt on the eggshells can contaminate the potatoes with bacteria.

Once the potatoes and eggs are cooked, drain the potatoes and place them on a plate with the eggs to cool slightly. Once they are no longer hot, peel them. Since they will still be warm, you can easily remove the skin from the potatoes and the shells from the eggs.

Put the potatoes in a bowl and mash them slightly with a fork. Add half the mayonnaise to the potatoes and mix everything together with a large spoon or the same fork.

Now open the cans of tuna and drain the oil well, removing as little as possible. Pour the remaining mayonnaise into the bowl, add the flaked tuna to the potato and mayonnaise mixture you prepared earlier, and continue mixing well.

Once it's well mixed, take one of the hard-boiled eggs, grate it into the same bowl with the mixture, and continue mixing until it has a slightly coarse texture, although you can adjust this to your liking. Take this opportunity to taste it and add salt if necessary.

Once everything is well mixed, pour the mixture into an oval dish (in Spain, these are known as "fuentes") and spread it evenly with a large spoon until it looks like the image illustrating this article. Then top it with a thin layer of mayonnaise.

Now take the leftover hard-boiled egg and separate the white from the yolk. First, we'll decorate the salad by grating the egg white over it and letting it fall so that it's evenly distributed. Then do the same with the yolk.

Cut some strips of roasted red pepper and slice the olives to later place them decorating the salad and thus this dish is almost finished since it would only remain to put it in the refrigerator for half an hour to get consistency.

If your refrigerator is frost-free, the egg will spoil; it's best to put it in covered or inside a food-grade plastic container.

In Spain, Russian salad is usually served with a type of bread known as rosquillas and is eaten with a good cold beer.

And how do you like your potato salad? We'd love to read your comments, or you can also ask us if you have any questions.