Salads
Ensalada Rusa
Ingredients
- - 500 g (1.1 lb) potatoes, peeled and diced
- - 2 carrots, peeled and diced
- - 150 g (1 cup) peas, fresh or frozen
- - 2 hard-boiled eggs, chopped
- - 150 g (2/3 cup) mayonnaise
- - 1 tbsp mustard (optional)
- - Salt and pepper, to taste
Method
- Boil potatoes and carrots together in salted water until just tender, about 10-12 minutes; add peas for the final 3 minutes. Drain and cool completely.
- Combine the cooled vegetables with chopped egg in a large bowl.
- Fold in mayonnaise and mustard, if using, until evenly coated.
- Season with salt and pepper, chill at least 1 hour before serving.
Introduction: Despite the name, this potato and vegetable salad bound in mayonnaise became a staple of Argentine tables through European immigrant communities in the 20th century and is now a fixture at picnics, holiday spreads and casual asados as a cooling counterpoint to grilled meat.
Cultural Background: Despite the name, this potato and vegetable salad bound in mayonnaise became a staple of Argentine tables through European immigrant communities in the 20th century and is now a fixture at picnics, holiday spreads and casual asados as a cooling counterpoint to grilled meat.
Tips: Cool the vegetables fully before adding mayonnaise to avoid it splitting. Dice vegetables uniformly so they cook evenly.
Variations: Add diced cooked ham or apple for a sweeter, heartier version popular in home cooking.
Vegetarian/Vegan: Vegetarian: Naturally vegetarian; ensure mayonnaise used is egg-based or vegetarian-certified. Vegan: Use a plant-based mayonnaise and omit the egg or replace with diced marinated tofu.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Not applicable – served cold.
Nutrition: Per serving: 240 kcal, 6 g protein, 15 g fat, 20 g carbohydrate, 3 g fibre.
FAQs:
Q: Can I make this ahead for a party? A: Yes – it’s best made a few hours ahead or the day before so the flavours meld in the fridge.
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