Welcome to a twist on the classic potato salad that will have your taste buds dancing. Ensalada Rusa, or Russian Salad, is a vibrant mix of potatoes, carrots, peas, and mayonnaise that’s as fun to make as it is to eat. Let’s dive into this creamy, dreamy dish that’s perfect for picnics, potlucks, or just because.
Why This Recipe Works
- The combination of soft potatoes, crunchy carrots, and sweet peas creates a delightful texture contrast.
- Using homemade mayonnaise elevates the flavor to a whole new level, but store-bought works in a pinch.
- It’s a versatile dish that can be served as a side or a main, making it a crowd-pleaser for any occasion.
- The recipe is easily customizable with your favorite add-ins, like boiled eggs or pickles, for an extra flavor kick.
- It’s a make-ahead dish that tastes even better the next day, as the flavors have time to meld together beautifully.
Ingredients
- 2 cups diced potatoes, boiled until tender
- 1 cup diced carrots, boiled until tender
- 1 cup green peas, cooked
- 1/2 cup mayonnaise
- 1 tbsp mustard
- Salt and pepper to taste
Equipment Needed
- Large pot for boiling
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Boil the Vegetables
Start by boiling the diced potatoes and carrots in a large pot of salted water until they’re tender but still hold their shape, about 10-12 minutes. Add the green peas in the last 2 minutes of cooking. Drain well and let them cool to room temperature. Tip: Don’t overcook the vegetables to avoid a mushy salad.
Step 2: Prepare the Dressing
In a small bowl, whisk together the mayonnaise and mustard until smooth. This will be the creamy base of your Ensalada Rusa. Taste and adjust the seasoning with salt and pepper as needed. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
Step 3: Combine Everything
In a large mixing bowl, gently fold the cooled vegetables into the dressing until everything is evenly coated. Be careful not to mash the potatoes. The salad should be creamy but still have some texture. Tip: Letting the salad chill in the fridge for at least an hour before serving enhances the flavors.
Tips and Tricks
For an extra layer of flavor, consider adding a tablespoon of lemon juice or vinegar to the dressing for a slight tang. If you’re making the salad ahead of time, hold off on adding the dressing until just before serving to keep the vegetables from getting soggy. For a more colorful presentation, sprinkle some chopped parsley or dill on top before serving. Experiment with the ratio of mayonnaise to mustard to find your perfect balance of creaminess and tang. Lastly, if you’re short on time, frozen mixed vegetables can be a quick and convenient substitute for fresh ones.
Recipe Variations
- Add diced boiled eggs for a protein boost and extra creaminess.
- Mix in some chopped pickles or capers for a briny contrast to the sweet vegetables.
- For a meaty version, fold in some diced ham or chicken.
- Try using sweet potatoes instead of regular potatoes for a sweeter, more vibrant salad.
- For a vegan version, use vegan mayonnaise and skip the eggs.
Frequently Asked Questions
Can I make Ensalada Rusa ahead of time?
Absolutely! In fact, it tastes even better the next day as the flavors have more time to meld together. Just keep it refrigerated in an airtight container and give it a good stir before serving.
How long does Ensalada Rusa last in the fridge?
When stored properly in an airtight container, it can last up to 3-4 days in the refrigerator. Just make sure it’s kept cold and not left out at room temperature for more than 2 hours.
Can I freeze Ensalada Rusa?
Freezing is not recommended as the mayonnaise can separate and the vegetables may become watery upon thawing, resulting in a less than ideal texture.
Summary
Ensalada Rusa is a versatile, creamy, and delicious salad that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s sure to become a favorite in your recipe collection.
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