Ensalada Rusa

ensaladarusa

As the name suggests, Ensalada Rusa, (Russian Salad), really does have roots in Russia. The popular potato salad is made with varying ingredients in countries across Latin America – this one is my own version of El Salvador’s Ensalada Rusa which features the bright color of beets. My suegra used to make a simpler version of the recipe below, (I added green onions and cilantro for flavor and color – I also leave the skin on the potatoes and use light instead of full fat mayonnaise to make it healthier.)

Serve this alongside carne asada or grilled hamburgers and you’ve got yourself a tasty summer side dish. Going to a potluck? Bring along a pretty pink batch of Ensalada Rusa and watch it stand out from all the white and yellow potato salads on the table!

ensaladarusaingredients_latinaish

Ensalada Rusa

Ingredients:

4 large potatoes – washed, boiled until tender, cooled and diced
3 large eggs – boiled, cooled, shelled, and diced
1 can of beets, diced
1/2 cup light mayonnaise
small handful green onions, washed and diced
small handful of cilantro, washed and chopped
salt and pepper to taste

Directions:

1. For a more authentic version of Ensalada Rusa, you can remove the potato skin, I leave it on because it’s healthy and you won’t really notice it once mixed into the salad. Some people will also say you should boil your own beets instead of using canned but Carlos and I love canned beets and that’s what my suegra used to use when preparing Ensalada Rusa in the United States.
2. In a large bowl, add the mayonnaise. (You can substitute Salvadoran crema if you wish.)
3. Add the potatoes, eggs, beets, green onions and cilantro and toss gently until combined.
4. Season with salt and pepper to taste.
5. Refrigerate covered for an hour until chilled.
6. Serves 6.

Posted on April 24, 2013, in Culture, food/drink, recipes, Salvadoreños. Bookmark the permalink. 5 Comments.

  1. yummy!! mi versión es poco diferente: papa, zanahoria, cebolla bien picadita y remolacha. Ni huevo ni cilantro! Y sorry… yo si me voy con la mayonesa regular ;)

  2. yum! and mine has parsley instead of cilantro and just a touch of vinegar on the potatoes while they are still warm.

  3. First time I have seen beetroot in the ensaladilla rusa, is that usual over there? I’ll have to try it next time. The traditional Spanish recipe is like this http://javirecetas.hola.com/ensaladilla-rusa/

  4. Looks yum yum! I love this! I was planning on making it last weekend but put it off for next lol i add what you add but also add white onions, peas, carrots, whipping cream in addition to mayo and a squeeze of lime :)

  5. I love ensalada rusa and actually never had it until I moved to El Salvador! In fact, I don’t even know whether I had ever eaten beets before.

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