Latin American Potato Salad (Ensalada Rusa)

This version of potato salad made it’s way to Latin America via the Spanish in the 1500s. A favorite side dish throughout the region, you’d be hard pressed to find an Asado cookout in Argentina without it. What makes it different than other potato salads is its unique combination of potatoes, carrots, peas, apples, celery, onion, and mayonnaise.

Ensalata Rusa – Latin American Potato Salad

For a Latin American take on this ubiquitous salad, try Ensalata Rusa. It's simple to make and the addition of mixed vegetables make for a nice diversion from a more commonly found potato salad. It can be served as a side dish or even as an appetizer.
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Course: Appetizer, Side Dish
Cuisine: Argentina, Russia, South American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Author: My Hungry Traveler

Equipment

  • Large pot
  • Large and small bowls
  • Colander
  • Medium saucepan

Ingredients

  • 4 lb Russet potatoes
  • 3 large Eggs
  • 5 medium Carrots
  • 1 cup Peas (or corn, or half of each)
  • 1 cup Celery
  • 1 large Apple
  • 1 cup White onion
  • 1 medium Lemon, juiced
  • ¾ cup Mayonnaise
  • ½ tsp Dried mustard (optional)
  • 1 tbsp Dried dill weed or fresh chopped
  • ½ tsp Coarse black pepper
  • Salt and pepper to taste

Instructions

  • Bring large pot of water to a boil. Peel potatoes and boil until are tender but still firm, about 15 minutes. Transfer to colander to drain and rinse in cold water to stop cooking.
    While potatoes are cooking, place eggs in a medium saucepan and cover with cold water. Bring to a boil and immediately remove from heat, cover and leave for 12 minutes. Pour out hot water and replace with running cold water to cool and make the eggs easier to peel. Peel and chop the eggs.
    Peel carrots and add to water potatoes were removed from. Boil for 7 minutes then add peas for 2 minutes more.
    Chop potatoes into ½-inch dice and transfer to medium bowl. Chop celery, carrot, onion, and peerled and cored apple into ¼-ince dice and add to bowl along with chopped eggs and dressing.
    Toss everything together and season to taste. Cover and chill in the refrigerator at least 1 hour, or overnight.

Dressing

  • In a separate bowl, combine mayonnaise, coarse blacki pepper, mustard, lemon juice, and dill. Stir thoroughly.

Notes

  • Cooks should feel free to take creative license by adding ingredients like pimiento-stuffed olives, beets, ham, pickles, etc.
  • Carrots and peas can be replaced with a can or frozen bag of mixed vegetables. 

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