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This Spanish-Style Ensaladilla Rusa with Anchovies, Shrimp & Olives is a classic Mediterranean cold salad, perfect for warm days or tapas spreads. Combining tender potatoes, carrots, peas, shrimp, anchovies, and creamy homemade mayonnaise, it’s gluten-free, easy to prepare, and packed with flavor. A true taste of Spain in every bite!

Spanish-Style Ensaladilla Rusa with Anchovies, Shrimp & Olives

Spanish-Style Ensaladilla Rusa with Anchovies, Shrimp & Olives Recipe

The Ensaladilla Rusa is one of Spain’s most iconic potato salads, and this version with shrimp, anchovies, and green olives brings a fresh, Mediterranean twist to a beloved classic. Served cold, it’s refreshing and perfect for summer meals, tapas, or casual gatherings.

What makes this recipe special is its balance of textures and flavors. Tender potatoes and carrots provide a comforting base, while peas and olives add subtle sweetness and briny freshness. Shrimp delivers a delicate seafood note, and anchovies bring depth and umami. The creamy homemade mayonnaise ties everything together, ensuring every bite is luscious and satisfying.

This salad is gluten-free and suitable for anyone avoiding gluten. While it’s not vegetarian or vegan due to the seafood, optional variations such as tuna instead of anchovies, roasted peppers, or pickles in place of olives allow for subtle customization without losing its classic Spanish identity.

Additionally, presenting the salad as a mound topped with grated egg yolks and decorated with shrimp and anchovies adds an authentic Mediterranean flair. Chilling it in the fridge before serving ensures the flavors meld beautifully, making it even more refreshing. This combination of color, taste, and tradition is why Ensaladilla Rusa continues to be a favorite in Spanish kitchens and Mediterranean cuisine worldwide.

Ingredients

Instructions

1. Cook the Vegetables and Eggs

Boil the potatoes and carrots in a large pot with their skins until tender (~20–25 min for potatoes, ~15–20 min for carrots depending on size).

Boil eggs in a separate pot for 10 min. Cool in cold water and peel.

2. Cook the Peas and Shrimp

In another small pot, boil the frozen peas and shrimp for 2–3 minutes until cooked. Drain and cool.

3. Prepare the Salad Base

Peel the potatoes and carrots. Cut both into small cubes.

Chop the egg whites and add them to a large mixing bowl with the diced potatoes, carrots, peas, peeled shrimp, and sliced olives.

Reserve the egg yolks for garnish.

4. Assemble the Salad

Add homemade mayonnaise and gently mix until everything is well coated.

Place the salad in the center of a serving plate, shaping it like a small mound.

Grate or crumble the reserved egg yolks over the top.

Decorate the sides with shrimp and anchovies.

5. Rest in the Fridge

Cover and refrigerate for at least 30–60 minutes before serving to allow flavors to meld.

Chef’s Notes for Spanish-Style Ensaladilla Rusa with Anchovies, Shrimp & Olives

Why should I boil the potatoes and carrots with their skins still on?

Boiling the root vegetables in their jackets protects them from absorbing excess water while cooking. This keeps the interior textures beautifully dense instead of waterlogged, allowing the diced cubes to hold their shape and preventing your final mayonnaise dressing from thinning out into a soggy mess.

How can I make the egg peeling process completely effortless and clean?

Transfer your hard-boiled eggs immediately into a bowl filled with ice water right after their ten-minute cook time finishes. The thermal shock causes the egg to shrink slightly inside its shell, making it simple to peel away the outer layer without tearing into the delicate, cooked egg whites.

What is the secret to achieving the perfect traditional texture when mixing the salad?

Let the boiled potatoes and carrots cool down to room temperature before you attempt to dice and dress them. If you fold mayonnaise into warm vegetables, the fat will melt and separate, leaving you with a greasy coating rather than the rich, creamy bind that makes this traditional tapa so satisfying.

Common Mistakes cooking Spanish-Style Ensaladilla Rusa with Anchovies, Shrimp & Olives

Overcooking the root vegetables: Boiling the potatoes and carrots until they turn completely soft results in a mushy paste rather than a structured salad. Keep a close eye on the clock and check them with a fork so they remain tender but firm enough to hold clean, distinct edges when diced.

Dressing the ingredients while hot: Folding your rich mayonnaise into warm vegetables breaks the emulsion, causing the oil to separate. Always allow the cooked components to cool completely down before adding the dressing to maintain a velvety, stable, and perfectly creamy consistency throughout the entire mixture.

Skipping the crucial refrigerator resting time: Serving this iconic cold tapa immediately after mixing cheats you out of the true flavor profile. Letting the fully assembled mound chill covered in the fridge allows the briny anchovies, seafood accents, and creamy dressing to properly meld and intensify into a cohesive dish.

Ingredient Swaps & Variations on Spanish-Style Ensaladilla Rusa with Anchovies, Shrimp & Olives

• The Classic Cantabrian Twist (Tuna Swap): If you find the deep umami punch of anchovies a bit too intense for your guests, substitute them with high-quality, oil-packed Spanish white tuna (Bonito del Norte) flaked gently into the potato base.

• The Tangy Garden Variation (Piquillo & Pickles): For an extra layer of crunch and bright acidity, swap out the traditional green olives for finely minced gherkins and garnish the top with vibrant strips of roasted sweet piquillo peppers.

• The Plant-Based Adaptation (Egg-Free Option): To easily adapt this seafood-forward recipe for those managing egg allergies, replace the standard homemade mayonnaise with a creamy, garlic-infused vegan mayo (lactonesa) and omit the hard-boiled egg garnish entirely.

Recipe Card

Yield: 8

Spanish-Style Ensaladilla Rusa with Anchovies, Shrimp & Olives

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This Spanish-Style Ensaladilla Rusa with Anchovies, Shrimp & Olives is a classic Mediterranean cold salad, perfect for warm days or tapas spreads. Combining tender potatoes, carrots, peas, shrimp, anchovies, and creamy homemade mayonnaise, it’s gluten-free, easy to prepare, and packed with flavor. A true taste of Spain in every bite!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

• 6 medium potatoes
• 3 carrots
• 3 eggs
• 180 g frozen peas
• 80 g pitted green olives
• 40 g peeled shrimp or prawns
• 30 g anchovies in oil
• 150 g homemade mayonnaise

Instructions

Instructions

Cook the Vegetables and Eggs

Boil the potatoes and carrots in a large pot with their skins until tender (~20–25 min for potatoes, ~15–20 min for carrots depending on size).

Boil eggs in a separate pot for 10 min. Cool in cold water and peel.

Cook the Peas and Shrimp

In another small pot, boil the frozen peas and shrimp for 2–3 minutes until cooked. Drain and cool.

Prepare the Salad Base

Peel the potatoes and carrots. Cut both into small cubes.

Chop the egg whites and add them to a large mixing bowl with the diced potatoes, carrots, peas, peeled shrimp, and sliced olives.

Reserve the egg yolks for garnish.

Assemble the Salad

Add homemade mayonnaise and gently mix until everything is well coated.

Place the salad in the center of a serving plate, shaping it like a small mound.

Grate or crumble the reserved egg yolks over the top.

Decorate the sides with shrimp and anchovies.

Rest in the Fridge

Cover and refrigerate for at least 30–60 minutes before serving to allow flavors to meld.

Notes

• Potatoes: Use firm, waxy potatoes for best texture.
• Mayonnaise: Homemade mayonnaise adds the freshest flavor.
• Eggs: Cool eggs in ice water for easier peeling.
• Presentation: Shape the salad like a mound or ring for a traditional Spanish look.
• Variations: You can substitute tuna for anchovies, add roasted pepper strips or piquillo peppers, or use pickles instead of olives without overpowering the classic flavors.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 351Total Fat: 21gSaturated Fat: 3gUnsaturated Fat: 18gCholesterol: 88mgSodium: 286mgCarbohydrates: 33gFiber: 5gSugar: 4gProtein: 8g

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