Salads

Ensalada Rusa (Salvadoran Russian Salad)

The Quirky Foodster Team

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Ingredients

4 medium potatoes, peeled and diced
2 carrots, diced
150g (1 cup) green peas, fresh or frozen
2 hard-boiled eggs, chopped
200g (3/4 cup) mayonnaise
2 tbsp sour cream
1 tbsp mustard
1/2 cup diced cooked beetroot (optional, for colour)
Salt and pepper, to taste

Method

Boil the diced potatoes and carrots in salted water for 10-12 minutes until just tender. Drain and cool completely.
Blanch the peas in boiling water for 2 minutes, then drain and cool.
In a large bowl, combine the potatoes, carrots, peas and chopped egg.
Stir in the mayonnaise, sour cream and mustard until evenly coated.
Fold in the diced beetroot if using, taking care not to overmix so the salad doesn't turn entirely pink.
Season with salt and pepper to taste.
Chill for at least 1 hour before serving.

Introduction:

A creamy potato and vegetable salad adopted widely across Central America, ensalada rusa appears on Salvadoran holiday tables — particularly at Christmas — served alongside roast turkey or tamales as a cool, comforting contrast..

Cultural Background:

Tips:

Cool the vegetables fully before adding the mayonnaise dressing, or the salad will turn watery.

Variations:

Some households add diced apple for sweetness, or diced cooked chicken to turn it into a light main course.

Storage:

Keeps refrigerated in an airtight container for up to 3 days.

Reheating:

Served cold; not intended to be reheated.

Nutrition:

Approx. 210 kcal, 4g protein, 14g fat, 18g carbohydrates, 3g fibre per serving.

FAQs:

Q: Why is it called Russian salad if it's Salvadoran?
A: The dish traces back to a European classic that spread through Latin America and became a naturalised holiday favourite in El Salvador.

Q: Can I make it lighter?
A: Substitute Greek yoghurt for some or all of the mayonnaise for a lighter dressing.