I’ve only been to Mallorca once (I think we’ve had this exchange before), way back in '84 with my paternal clan (uncle, aunt, cousins), and we stayed in Puerto de Soller, which is where I think you have fam?
Anyway, would love to go back. There’s a reason the island is popular with an international crowd.
Plenty of Spanish-style Russian Salad in Spain, too.
More of a potato salad than a vegetable salad.
Was it possible to ask for “ensalada mixta” without tuna? “Sin atún”?
It was decades ago I lived in Madrid and was doing research at the Prado. A fellow graduate student from Poland who was vegetarian was able to get ensalada mixta without any animal protein then by using those words.
I probably should have if I knew it was a thing.
Ensaladilla russa is definitely potato-based, but with non- root vegetables especially the delicious red roasted piquillo peppers, carrots, peas, sometimes green beans, olives, and herbs.
I had quite a few Russian salads on my last trip to Spain, very delicious but I was still craving something green 
.
This was probably the best one I had, La Cosmopolita in Malaga.
The tapas bars we went to didn’t even list „ensaladas con atún.“
Thank goodness we ate well regardless 
That one has nothing green and is totally soaked in mayonnaise, for sure! I saw quite different ones decades ago.
Fun topic @TheLibrarian28. Glad to hear you had an enjoyable road trip (I write this from Orlando, waiting for the guys to ride Tron for the 2nd time today lol. The food has not been a priority so I can’t wait to be back in my kitchen.)
Usually, our trips home are long and arduous (typically 12+ hours of travel from Iceland/Scandinavia, Vancouver, Canary Islands). By the time we reach home, we’re too exhausted to shop, but luckily, we live within a 5-minute walk to Trader Joe’s so B will go grab milk for our morning tea and for Spring Onion’s breakfast. We’re usually tired of eating out/my travel cooking. We typically have a bean- and veggie-leaning diet at home, so that’s what we crave. We are usually too hungry to thaw a curry or chili from the freezer, so I’ll throw something together, like a canned chickpea/cannellini bean/frozen or fridge processed plant protein and throw the whole shebang over pasta. I’ll often have a hearty green left in the crisper drawer, so that goes into the pot, too. Sauté the greens and beans in some butter and Better Than Bullion broth with crushed garlic cloves and crushed red pepper. Squirt from a languishing lemon, which I almost always have in the fridge, and if I didn’t finish some white wine, that goes in, too. Throw in the cooked pasta. For Spring Onion, he loves cheese ravioli with Rao’s or Carbone marinara when we come home, so that’s easy-peasy.
Wine. Lots of wine
All the ones in Malaga looked like this, maybe it’s a regional thing?
Most look more like these Ensaladas Rusas / Ensaladillas Rusas.
Pretty hard not to eat well in Spain, especially with the great recommendations on the Spain board.
didn’t see any that looked like these ,luckily 
I like em.
Still just a potato salad
Not really.
What’s the main ingredient in ensalada rusa?
Right? Already sung the praises of @Maribel for her being an amazing resource!
Barcelona, about 10 years ago, we ate quite a few rocket salads. Arugula, cheese, onions, EVOO and lemon or balsamic dressing. Was a side many times with smashed eggs or other mains.
At tapas, there was often a tomato salad which was (for the most part) quite good.
