Ensalada Rusa (Russian Potato Salad)
This easy and delicious Ensalada Rusa recipe is quick to make and packed with fresh sweet and tangy flavors.
Ingredients
- 1 1/2 pounds Russet potatoes, peeled and cubed into 3-inch pieces
- 1/2 pound carrots, peeled and cut into 3-inch pieces
- 4 large eggs
- 1 red onion, chopped
- 1 cup sliced cooked beets
- 1/2 cup green peas, frozen
- 1/2 cup mayonnaise
- 2 tbsp white wine vinegar
- Fine salt, to taste
- Freshly ground black pepper, to taste
Instructions
- First, peel and dice the potatoes and carrots into 3-inch pieces.
- Add them to a large pot filled with salted water. Cover with a lid and bring to a boil over medium-high heat. Cook for about 15–20 minutes, or until the vegetables are fork-tender.
- Add the lid to the pot and allow the vegetables to cook over medium-high heat for about 15 to 20 minutes or until they become fork tender.
- In the final 5 minutes of cooking, add the frozen peas to the pot so they cook briefly with the vegetables.
- Once everything is tender, drain the vegetables and peas, and set them aside in a large bowl to cool completely.
- In a separate pot, add water and bring it to a boil. Carefully add the eggs and cook for 8 minutes to hard-boil them. Once done, transfer them to a bowl of ice water to cool, then peel and chop them.
- While the vegetables are cooking, add water into a second large pot. Then, add your eggs and bring the water to a simmer. Cook the eggs for 8 minutes. They should be hard-boiled. Once the eggs are removed, place them in ice water so they cool completely.
- While the eggs are cooling, finely chop the red onion and slice the cooked beets. Set them aside. (Optional: soak the red onion in cold water or vinegar to reduce sharpness.)
- Once the potatoes, carrots, and peas have cooled, add the chopped eggs to the bowl.
- Then, add the red onion and sliced cooked beets.
- Stir in the mayonnaise and mix everything gently until well combined.
- Season with white wine vinegar, salt, and freshly ground black pepper to taste.
- Cover the bowl and refrigerate the salad for at least 1 hour before serving.
- Serve chilled as a refreshing and colorful side dish.
Nutrition
Calories: 356kcalCarbohydrates: 34gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 101mgSodium: 197mgPotassium: 865mgFiber: 6gSugar: 9gVitamin A: 8526IUVitamin C: 24mgCalcium: 65mgIron: 3mg
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