Ensalada Rusa, or Russian Salad, is a popular potato salad in South America. Most versions include cubed potatoes, peas, carrots, celery, onion, and sometimes hard-boiled eggs.
Chilean and Argentinian potato salad, or "Ensalada Rusa" or "Russian Salad," are very similar. Despite its name, it has little to do with Russian cuisine and is more of an evolved fusion dish.
This recipe has many interpretations. Here is the Chilean version or, more probably, my Chilean family version. This particular one was made for my mother, and it was delicious. Do you have your version?
When Ensalada Rusa is served?
Mostly in summer, many barbecue (Parrilladas) meals in South America include Ensalada Rusa. It can also be a first-course dish, a scoop over some lettuce. In Chile, we like it with Costillar (pork ribs).
Chilean salads are meant to be served family style and eaten with the main dishes. They often provide the necessary contrast in flavor and texture to enjoy Chilean food thoroughly.
Here are some key characteristics and information about Chilean potatoes:
- Varieties: Chilean potatoes come in various types, each with its distinct taste and texture. A popular variety includes “Papas Nativas” (native potatoes) with multiple colors and shapes. They are often small to medium-sized, with thin, waxy skins that can be red, yellow, or purple. The flesh of these potatoes is usually firm, moist, and smooth. They are often described as having a slightly nutty, earthy, and buttery taste.
- Culinary Uses: Chilean potatoes are versatile and can be prepared in various ways. They are commonly used in traditional Chilean dishes such as “Cazuela” (a Chilean soup), “Pastel de papas” (Shepherd’s pie), and “Papas con mote” (potatoes with wheat berries). They can also be roasted, boiled, or mashed and served as a side dish.
- Cultural Significance: Potatoes have a long history in Chilean cuisine, dating back to pre-Columbian times when indigenous peoples cultivated and consumed them. Today, potatoes remain an essential staple in Chilean food culture and are enjoyed in various regional dishes.
- Growing Regions: Chilean potatoes are primarily grown in Chile's central and southern regions, where the climate and soil conditions suit potato cultivation. Some areas known for potato production include the regions of Araucanía, Los Ríos, and Los Lagos.
- Seasonality: Chilean potatoes are typically harvested in the Southern Hemisphere’s spring and early summer, making them a seasonal delicacy. They are often called “new potatoes” because they are harvested when young and have thin, delicate skins. They are perfect for Ensalada Rusa.
Ensalada Rusa Potato Salad
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4
- Category: Salads
- Method: Stove
- Cuisine: International
Description
The most popular potato salad in Latinamerica.
Ingredients
- 5 medium red potatoes cooked, peeled, and cut into cubes
- ½ red pepper diced small
- 2 carrots, cooked and diced
- ½ cup peas cooked
- 5 thinly sliced scallions, white part and the beginning of the green
- 1 stalk celery, chopped fine
- 1 small chopped apple, optional
- vinaigrette
- mayonnaise
Instructions
- Cook the potatoes in cold salted water. When it boils, cook covered for 15-20 minutes or until you can pass through easily with a table knife. Drain and cover with cold water.
- Chop and cook the carrots and peas separately in the microwave or a small saucepan until barely cooked or “al dente.”
- Chop the scallions, celery, and apple.
- Peel the potatoes and chop them into small cubes. Place all ingredients in a large bowl.
- Make a vinaigrette according to personal taste: I suggest using some Dijon or yellow mustard, oil, vinegar, and salt. Mix well. Dress the salad and stir well.
- Add mayonnaise, about two tablespoons, stir and taste, and adjust the seasoning.
- Refrigerate until ready to serve.
Carolina says
Very similar to the Argentinian. Delish.