Ensalada Rusa
User Reviews
5.0
27 reviews
Excellent
Ensalada Rusa
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Ensalada Rusa (Russian potato salad), is an internationally popular potato salad recipe that's mayonnaise based and features cubed carrots, peas, boiled eggs, tuna, onions and black olives.
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Ingredients
- 2 medium carrots
- 3 medium size gold potatoes
- ¼ pound fresh green beans
- 1 cup peas , fresh or canned
- 4 hard boiled eggs
- 1 can white Tuna (or 1 cup chopped ham, bologna, or chicken)
- ½ of an Onion (red or white) or use , red, white or use green onion
- 2 teaspoons white vinegar
- salt
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup chopped green olives , or black
- 1 Tablespoon fresh chopped parsley , cilantro or dill
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Instructions
- Peel and dice the carrots and potatoes into very small, pea-size pieces. Chop the beans as well.
- Add the potatoes and carrot to a pot and cover with water. Add a sprinkle of salt and bring to a boil. When water starts to boil, cook for about 6 minutes then add chopped green beans. Wait 2 more minutes then check if potatoes and carrots are tender. If not, wait a little longer but do not overcook as the veggies should remain slightly firm! Drain and set aside to cool completely.
- Chop the hard boiled eggs and onion into pea-size bites as well and add to a large mixing bowl. Add the cooled potatoes, carrots, beans, and remaining ingredients. Break the tuna up into pieces with a fork before adding. Garnish with fresh parsley.
- Taste and add more seasoning (mayo, sour cream, salt or pepper) if needed.
Notes
- Pro Tips:
- C
- ook veggies and eggs ahead of time so they have time to cool completely before assembling the salad.
- Add mayonnaise to the salad just before serving.
- To speed things up, use a vegetable chopper—easy, fast and yields even sized cubes.
- Make ahead and storage instructions: Prepare and chop all ingredients. Make the dressing and store separately. Store everything in the refrigerator for a few days. Add the dressing just before serving. Leftover, fully prepared Ensalada Rusa will keep in the fridge for a few days, but again it tastes best if dressed just prior to serving. Ensalada Rusa does not freeze well.
- Prepare and chop all ingredients. Make the dressing and store separately. Store everything in the refrigerator for a few days. Add the dressing just before serving. Leftover, fully prepared Ensalada Rusa will keep in the fridge for a few days, but again it tastes best if dressed just prior to serving. Ensalada Rusa does not freeze well.
- Cook veggies and eggs ahead of time so they have time to cool completely before assembling the salad.
- Add mayonnaise to the salad just before serving.
- To speed things up, use a vegetable chopper—easy, fast and yields even sized cubes.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
26g
(9%)
Protein
16g
(32%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
140mg
(47%)
Sodium
491mg
(20%)
Potassium
668mg
(19%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
3999IU
(80%)
Vitamin C
31mg
(34%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 140mg | 47% |
| Sodium | 491mg | 20% |
| Potassium | 668mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3999IU | 80% |
| Vitamin C | 31mg | 34% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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