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.
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 barbecues (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).
Ensalada Rusa Potato Salad
The most popular potato salad in Latinamerica.
- Total Time: 1 hour
- Yield: 4
Ingredients
Units
- 5 medium red potatoes cooked, peeled, and cut into cubes
- 1/2 red pepper diced small
- 2 carrots, cooked and diced
- 1/2 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.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Stove
- Cuisine: International
Keywords: Ensalada Rusa, Potato Salad
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