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Ensalada Rusa

Serves 6 Salad vegetarian, gluten-free, Salads

Ensalada Rusa

Ensalada rusa is a staple at every Argentinian asado and birthday celebration, proving its worth with a simple but beloved combination of textures and flavors. Originating from Russian roots, this salad has been embraced by the Argentinian table, where it finds its place next to sizzling grilled meats as a cooling, creamy contrast.

Expect a harmonious blend of tender potatoes, sweet carrots, and vibrant peas, all enveloped in a smooth, tangy mayonnaise dressing. The occasional addition of hard-boiled eggs adds richness. Served cold, ensalada rusa is the refreshing counterpoint to the smoky, robust flavors of an asado, making it an essential part of the Argentinian culinary repertoire.

Ingredients

  • 4potatoes
  • 2carrots
  • 1 cuppeas, cooked
  • 2eggs, hard-boiled — optional
  • 200 g (7 oz)mayonnaise
  • to tastesalt and pepper

Method

  1. Peel the 4 potatoes and 2 carrots, then cut them into small, even-sized cubes, about 1 cm (1/2 inch) in size. This ensures they cook evenly. Place the potato and carrot cubes into a medium-sized pot and cover them with cold water, adding a pinch of salt to the water to enhance the flavor.
  2. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to maintain a gentle simmer. Cook the vegetables until they are just tender, which you can test by piercing them with a fork; they should offer slight resistance but not be mushy. Drain the vegetables in a colander and let them cool completely to room temperature.
  3. While the potatoes and carrots are cooling, chop the hard-boiled eggs into small pieces. If you haven't cooked the peas yet, you can do so by boiling them for about 2-3 minutes in a small pot of water and then draining them. Ensure the peas are tender but still vibrant green.
  4. In a large mixing bowl, combine the cooled potato and carrot cubes with the cooked peas and chopped hard-boiled eggs. Use a spatula to gently fold the ingredients together, being careful not to mash the potatoes.
  5. Add 200 g (7 oz) of mayonnaise to the bowl, along with salt and pepper to taste. Mix everything thoroughly until each piece is well-coated with mayonnaise. Be gentle to keep the vegetables intact.
  6. Transfer the salad to a serving dish, cover it with plastic wrap, and chill it in the refrigerator for at least 1 hour. This allows the flavors to meld and the salad to firm up slightly.
  7. Before serving, taste the salad again. The cold temperature can dull the flavors, so adjust the seasoning with more salt and pepper if necessary to ensure a balanced taste.