The name for potato salad in Spain is ensaladilla rusa, or Russian Salad, and it's amazing!
Part of life in Spain is afternoon tapas. There are so many different types of tapas but the ensaladilla rusa is by far my favorite, followed closely by Patatas Bravas (clearly I love potatoes)!
I managed to have a Spanish friend teach me how to make ensaladilla rusa the way her mother and grandmother make it, and it turns out to be way easier than I thought. Although there were no measurements involved and I am pretty sure they were just adding things that were on hand, it turned out perfect!
Turns out there are a ton of different ways to make ensaladilla rusa and each family has its own ingredients they use depending on what's in season. So if you have some veggies that need using while making this, toss them in.
Peel and wash the potatoes and carrots. Place them in a pot with water and a pinch of salt, and bring them to a boil. Cook until tender. Set aside and let cool completely. Once cooled, cut into bite size cubes.
Boil the peas until tender but still firm.
Chop the hardboiled eggs.
Crack the eggs into a small mixing bowl. Using a stick blender or immersion blender, start beating the eggs. keeping the beater down on the bottom of the bowl.
Slowly drizzle the olive oil taking care not to lift the beaters or blenders until the bottom of the mixture starts to really thicken and become mayonnaise.
Lift up the mixer to finish mixing in the oil at the top, adding the salt pepper and a bit of lemon juice to taste while continuing to blend.
Putting It Together
Add all ingredients to a large bowl and mix gently.