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Ensalada Rusa Potato Salad

Ensalada Rusa Potato Salad

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5 from 1 review

The most popular potato salad in Latinamerica.

  • Total Time: 1 hour
  • Yield: 4


  • 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


  1. 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.
  2. Chop and cook the carrots and peas separately in the microwave or a small saucepan until barely cooked or β€œal dente.”
  3. Chop the scallions, celery, and apple.
  4. Peel the potatoes and chop them into small cubes. Place all ingredients in a large bowl.
    Cooked and cubed potatoes
  5. 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.
    Potatoes, celery, pepper choppedPotatoes, celery, pepper and carrots chopped
  6. Add mayonnaise, about two tablespoons, stir and taste, and adjust the seasoning.
  7. Refrigerate until ready to serve.
    Ensalada Rusa Potato salad
  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Salads
  • Method: Stove
  • Cuisine: International