Ensalada Rusa
User Reviews
5
Ensalada Rusa
Description
Ensalada Rusa features small, evenly diced carrots, potatoes, green beans, and peas cooked until just tender to maintain slight firmness. Hard-boiled eggs and tuna add richness and protein, while finely chopped onions contribute sharpness. The dressing combines mayonnaise and sour cream seasoned with white vinegar and salt to provide creaminess with balanced tang.
All ingredients are mixed thoroughly once vegetables have cooled to prevent the dressing from melting. Green or black olives and fresh parsley add bursts of flavor and color, enhancing the traditional profile of this salad.
This salad is often prepared ahead, with vegetables and eggs cooked and chilled separately from the dressing, which is added just before serving to keep freshness and texture. It stores well refrigerated for a few days but does not freeze successfully. Using a vegetable chopper can ease the preparation to yield uniform pieces.
Ingredients
- 2 carrot medium
- 3 potato medium size, gold variety
- ¼ pound Green bean fresh
- 1 cup pea , fresh or canned
- 4 egg hard boiled
- 1 tuna or 1 cup chopped ham, bologna, or chicken, canned, white
- ½ onion red, white or use green onion, red or white
- 2 teaspoons white vinegar
- salt
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup green olives or black, chopped
- 1 Tablespoon parsley cilantro or dill, fresh chopped
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
- Cook vegetables and eggs in advance and allow them to cool completely before assembling the salad.
- Add mayonnaise and sour cream dressing just before serving to maintain freshness.
- A vegetable chopper helps produce evenly sized cubes quickly.
- The salad keeps refrigerated for several days but should not be frozen.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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