Ensalada Rusa (Uruguayan Potato Salad)

Introduction

Ensalada Rusa is a cold potato salad with tender vegetables bound in creamy mayonnaise—simple, practical, and a reliable side dish that works for weeknight dinners or meal prep. The vegetables cook separately so each one reaches the right texture without overcooking, then combine with just enough mayonnaise to coat without drowning the vegetables.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 3 to 4 persons

Ingredients

• 2 large potatoes, diced
• 1 cup fresh peas
• 2 carrots, diced
• ½-¾ cup mayonnaise
• Salt to taste
• Pepper to taste

Instructions

1. Cook all vegetables separately until tender, but not too soft.
2. Allow to cool completely.
3. Dress with mayonnaise, salt, and pepper.
4. Serve as a side dish.

Variations

Add hard-boiled eggs: Chop 2 hard-boiled eggs and fold them in with the mayonnaise for extra protein and richness.

Include corn: Replace half the peas with fresh or frozen corn kernels for a sweeter flavor and different texture contrast.

Use Greek yogurt: Substitute half the mayonnaise with Greek yogurt to lighten the salad and add tang without changing the binding.

Add diced red bell pepper: Include ½ cup of diced red bell pepper for a fresh, slightly sweet crunch and visual appeal.

Make it a warm salad: Dress the vegetables with mayonnaise while still warm and serve immediately for a different texture and flavor profile.

Tips for Success

Cook each vegetable separately. Potatoes, peas, and carrots have different cooking times; cooking them together will result in some pieces overcooked and others undercooked. Start with the carrots and potatoes, add the peas partway through.

Cool completely before dressing. If you mix warm vegetables with mayonnaise, the heat can break the emulsion and make the salad greasy. Spread the cooled vegetables on a plate to speed cooling if you’re in a hurry.

Start with ½ cup mayonnaise and add more if needed. It’s easier to add extra than to thin out an over-creamy salad. Aim for a light coating, not a heavy bind.

Season after assembly. The vegetables have little flavor on their own, so taste the finished salad and adjust salt and pepper—you’ll likely need more than you think.

Make it ahead. This salad actually improves after a few hours in the fridge as the flavors meld. Cover and refrigerate for up to 2 days.

Storage and Reheating

FAQ

Can I use frozen vegetables instead of fresh?

Yes. Frozen peas and carrots work well since they’re already blanched. Thaw them first, drain any excess water, and let them cool before dressing. Use fresh potatoes, as frozen potatoes become grainy when thawed.

How do I keep the salad from becoming watery?

Make sure vegetables are completely cool and pat them dry with a paper towel after cooking if they release excess moisture. Don’t dress the salad too far in advance—within an hour of serving is ideal.

Can I add vinegar or lemon juice for tang?

Yes. Stir 1 to 2 teaspoons of vinegar or fresh lemon juice into the mayonnaise before dressing for a brighter flavor without changing the texture.

What if the salad seems too thick or dry?

Thin it with a small amount of milk or a splash of the vegetable cooking water, stirring in a little at a time until you reach the consistency you want.