Ensalada Rusa Recipes

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ENSALADA RUSA



Ensalada Rusa image

My Salvadoran sister-in-law's beet, potato, and egg salad.

Provided by Linda V.

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 4

Number Of Ingredients 5

3 beets, trimmed
4 potatoes, peeled and cubed
1 teaspoon salt
4 eggs
½ cup mayonnaise, or to taste

Steps:

  • Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
  • Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
  • Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
  • Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

Nutrition Facts : Calories 459.4 calories, Carbohydrate 44.3 g, Cholesterol 196.4 mg, Fat 27.1 g, Fiber 6.4 g, Protein 11.8 g, SaturatedFat 4.9 g, Sodium 868.3 mg, Sugar 6.5 g

ENSALADA RUSA RECIPE (SPANISH POTATO SALAD)



Ensalada Rusa Recipe (Spanish Potato Salad) image

Ensalada Rusa or Spanish Potato Salad can be found on almost every Spanish Tapas menu. Check out my easy Ensalada Rusa recipe and prepare your own salad at home.

Provided by Tim Kroeger

Categories     Spanish Salads

Time 55m

Number Of Ingredients 7

6 medium-sized potatoes
2 hard-boiled eggs
Roasted red peppers
1 16oz (around 450 grams) can of peas and carrots
2 cups of Mayonnaise, preferably home-made mayonnaise
Black olives
1 6oz (170 grams) can of tuna

Steps:

  • Clean the potatoes to get rid of dirt and sand.
  • Fill a large pot with water and bring it to boil. Put the potatoes unpeeled in the water and cook until they are cooked. Tip: Don't cook them too long as they will end up as mashed potatoes when you mix your salad.
  • Once the potatoes are done cool them with cold water until you can handle them with your hands. Remove the peel of the potatoes and cut them into small cubes.
  • Take a big bowl and add two cups of home-made mayonnaise and one roasted pepper, sliced into strips.
  • Use a fork to flake the tuna and add it to the bowl.
  • Drain the water of the carrots and peas can and add them also to the bowl.
  • Peel one of the hard-boiled eggs and add to the bowl as well.
  • Now, mix all ingredients. If necessary, add more mayonnaise.
  • To decorate your salad, add black olives, the second hard-boiled egg (cut in small pieces), and red pepper on top.
  • Enjoy your home-made Ensalada Rusa!

Nutrition Facts : Calories 1105 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 89 grams fat, Fiber 7 grams fiber, Protein 18 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 810 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 72 grams unsaturated fat

ENSALADA RUSA RECIPE (DOMINICAN POTATO SALAD)



Ensalada Rusa Recipe (Dominican Potato Salad) image

Learn how to make this delicious and easy Ensalada Rusa a.k.a. Dominican Potato Salad. This two-way version is sure to be a family hit!

Provided by Vanessa

Categories     Salad

Time 40m

Number Of Ingredients 11

2.5 lbs Russet potatoes, (peeled and cut in half)
1 lb carrots, (peeled and cut into 3 inch pieces)
¾ tsps salt
6 eggs
1 cup chopped red onion
2 tablespoons apple cider vinegar
Pinch of salt and pepper to taste
1 cup green peas, (frozen)
½ cup sweet corn, (canned)
1 (14.5 oz) can sliced beets ((optional))
1 cup mayonnaise

Steps:

  • In a large pot over medium high heat, boil the potatoes and the carrots until tender, about 15- 20 minutes. After about 10 minutes of cooking, add the eggs to the pot to boil the eggs with the potatoes and carrots until cooked. Remove from the heat and discard the boiling water. Let cool.
  • While the potatoes are cooking, place the onion in a small bowl. Stir in vinegar and a pinch of salt and pepper. Set aside.
  • Cut the cooled potatoes, carrots and eggs into cubes. Place it all in a large mixing bowl. Add the peas, corn, reserved onion, beets and mayonnaise. Mix to combine well. To make the ensalada mixta, omit adding the beets.
  • Place in the fridge until ready to serve.

Nutrition Facts : Calories 427 kcal, Carbohydrate 43 g, Protein 10 g, Fat 25 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 135 mg, Sodium 530 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 19 g, ServingSize 1 serving

ENSALADA RUSA



Ensalada Rusa image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 Yukon gold potato, peeled, small dice and boiled in salted water until tender
2 Peruvian potatoes, peeled, small dice and boiled in salted water until tender
1 sweet potato, peeled, small dice and boiled in salted water until tender
1 large beet, roasted on salt, peeled, small dice
1 carrot, peeled, small dice (blanched)
1 cup peas, blanched if fresh, if not, canned is fine
Spicy Mayonnaise Dressing, recipe follows
2 tablespoons mayonnaise, homemade is preferable
3 egg yolks
1 lemon, juiced
1 clove garlic
1 shot hot pepper sauce
1 shot Worcestershire
1 1/2 cups vegetable oil

Steps:

  • Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
  • In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.

ARGENTINEAN POTATO SALAD



Argentinean Potato Salad image

A famous, classic South American dish otherwise known as 'Ensalada Rusa.' Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight.

Provided by Saul

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 8h50m

Yield 6

Number Of Ingredients 10

4 russet potatoes - peeled, boiled, and cubed
3 hard cooked eggs, chopped
1 (10 ounce) can mixed vegetables
½ cup mayonnaise
½ teaspoon black pepper
½ teaspoon ground mustard
½ tablespoon fresh lemon juice
½ teaspoon dried dill weed
5 tablespoons chopped pimiento-stuffed olives
salt and black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
  • Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
  • In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 22.1 g, Cholesterol 99.5 mg, Fat 18.4 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 862.2 mg, Sugar 1.2 g

EASY RUSSIAN SALAD



Easy Russian salad image

This easy Russian salad is the perfect accompaniment to leftover meat, or great on its own also

Provided by Mary Cadogan

Categories     Lunch, Side dish, Supper

Time 18m

Yield With cold meats

Number Of Ingredients 6

2 carrots , peeled and cut into small chunks
3 waxy potatoes , cut into small chunks
mugful frozen peas
6 small cornichons or gherkins , sliced
2 rounded tbsp light mayonnaise
a little chopped parsley

Steps:

  • Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

Nutrition Facts : Calories 124 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium

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