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Ensalada Rusa

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. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Calories: 262 kcal
Course: Side Dish
Cuisine: Spanish , Russian

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

Instructions

    Cup of Yum
  1. Peel and dice the carrots and potatoes into very small, pea-size pieces. Chop the beans as well.
  2. 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.
  3. 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.
  4. 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

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

% 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.