What is Ensalada de Rusa Made Of?

Ensalada Rusa is made with a blend of potatoes, carrots, peas, onions, and mayonnaise. Additional ingredients like hard-boiled eggs, tuna, or beets can be added for extra flavor and variety.

How Does Ensaladilla Rusa Differ from Other Potato Salads?

Ensaladilla Rusa stands out due to its creamy consistency and fine dicing of vegetables. Its roots in Spanish tapas culture make it unique, often served with garnishes like roasted red peppers or olives.

What Makes This Salad Popular in Spain?

This salad is a beloved tapa in Spain due to its versatility and rich flavor. The Spanish version often includes olive oil and anchovies, adding a distinctly Mediterranean twist.

What Are Some Creative Ways to Serve Ensalada Rusa?

This salad can be served as a side dish, a light main course, or a party appetizer. Use a ring mold for presentation or pair it with crusty bread and olives for a Spanish-style spread.

What is the Origin of Ensalada Rusa?

Ensalada Rusa originated in 19th-century Russia, created by chef Lucien Olivier. The recipe evolved as it traveled across Europe, adapting to local ingredients and tastes.

Can I Make This Salad Vegan?

Ensalada Rusa can be made vegan by substituting regular mayonnaise with a plant-based version and omitting eggs. Add extra vegetables like green beans or corn for variety.

How Long Does Ensalada Rusa Last in the Fridge?

Ensalada Rusa stays fresh for up to three days in the refrigerator when stored in an airtight container. Make sure to refrigerate it promptly to maintain its creamy texture and flavor.

What Are the Best Garnishes for This Salad?

Popular garnishes include chopped parsley, capers, boiled egg slices, or a sprinkle of smoked paprika. These enhance the presentation and add depth to the flavor.

Ensalada Rusa Recipe: Authentic Spanish Potato Salad to Savor

Name: What Is Ensalada Rusa Made Of? A Complete Guide to the Beloved Dish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 4 medium potatoes (Russet, diced); 3 medium carrots (diced); 1 cup green peas (fresh or frozen); 1 cup mayonnaise (high-quality); 3 boiled eggs (diced); 1 can tuna (optional, drained and flaked); 1 medium beet (optional, cooked and diced for color); 2 tbsp capers (optional, for tang); Salt and pepper (to taste)

Description

Ensalada Rusa, or Russian Potato Salad, is a creamy, vibrant dish enjoyed across Spain, Latin America, and beyond. This versatile recipe combines tender potatoes, sweet carrots, peas, and creamy mayonnaise for a comforting, flavorful salad. Customizable with add-ins like tuna, eggs, or beets, it’s perfect as a side dish, light main course, or party appetizer.

Ingredients

Scale

4 medium potatoes (Russet, diced)
3 medium carrots (diced)
1 cup green peas (fresh or frozen)
1 cup mayonnaise (high-quality)
3 boiled eggs (diced)
1 can tuna (optional, drained and flaked)
1 medium beet (optional, cooked and diced for color)
2 tbsp capers (optional, for tang)
Salt and pepper (to taste)

Instructions

Prepare the Vegetables:
- Peel and dice the potatoes and carrots into small cubes.
- Boil them in a large pot of salted water until tender but firm (10–12 minutes). Add peas during the last 2 minutes of boiling.
- Drain and let the vegetables cool completely.
Optional Ingredient Prep:
- Dice the boiled eggs and cooked beet (if using).
- Drain and flake the tuna.
Mix the Salad:
- In a large mixing bowl, combine the cooled potatoes, carrots, peas, eggs, tuna, and beets (if using).
- Gradually fold in the mayonnaise, mixing gently to coat all ingredients evenly. Season with salt and pepper.
Chill and Garnish:
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld.
- Before serving, garnish with parsley, capers, or a sprinkle of paprika for an extra touch.
Serve and Enjoy:
- Serve chilled as a side dish, light meal, or as part of a tapas spread.

Notes

Make it Vegan: Replace mayonnaise with a plant-based alternative and omit the eggs.
Regional Twist: Add lime juice or diced apples for a Latin American flavor.
Presentation Tip: Use a mold to shape the salad into a neat mound, topped with sliced boiled eggs or parsley for a polished look.
Storage: Keeps well in the fridge for up to 3 days in an airtight container.

Prep Time: 20 min
Cook Time: 15 min
Category: Chef’s Choice
Cuisine: Spanish, Latin American

Nutrition

Serving Size: 6
Calories: 250
Fat: 15g
Carbohydrates: 20g
Protein: 6g