How to Make a Spanish Match-Day Salad (Ensalada Rusa)
Spain’s football culture isn’t just about the roar of the crowd—it’s also about what’s on your plate. Enter Ensalada Rusa, a creamy, colorful potato salad that’s become a match-day favorite across Spanish households and stadium tailgates.
This easy-to-make salad has roots in Russian cuisine, but Spain made it its own. Fans often prep it in the morning, chill it through the afternoon, and break it out just before kickoff. It’s portable, satisfying, and surprisingly refreshing in the summer heat.
So, without further ado,
Ensalada Rusa (Spanish Match-Day Potato Salad)
Perfect for match day, picnics, or as a chilled summer side dish.
Ingredients (Serves 4–6):
3 medium potatoes (peeled and diced)
2 carrots (peeled and diced)
1/2 cup frozen peas
2 hard-boiled eggs (chopped)
1 small can tuna (optional, drained)
1/2 cup mayonnaise
Salt & pepper to taste
Green olives (sliced, for garnish)
Instructions:
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Boil potatoes and carrots in salted water for 10–12 minutes, or until tender. Drain and let cool.
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Separately boil peas for 2–3 minutes, then drain and cool.
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In a large bowl, combine potatoes, carrots, peas, tuna (if using), and chopped eggs.
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Gently fold in mayonnaise until evenly coated. Add salt and pepper to taste.
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Chill in the refrigerator for at least 1 hour before serving.
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Garnish with sliced olives and an extra drizzle of mayo or chopped parsley if desired.
Match Day Tip:
Serve with crusty bread and a cold cerveza while cheering for your favorite La Liga team.
Did You Know? At Atlético Madrid matches, vendors even offer small containers of Ensalada Rusa along with sandwiches and snacks!
