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Ready to add a new potato salad recipe to your repertoire? This Ensalada Rusa is a delicious and cheap salad from South America that goes perfectly with any barbecue and would be a potluck favorite.

Ensalada Rusa

Course Side Dish
Cuisine Argentine
Keyword potatoes, summer
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 hours
Total Time 35 minutes
Author Charlee Flaminio

Ingredients

  • 4 large potatoes russet
  • 2-3 large carrots
  • 1/2 cup peas fresh or frozen
  • 1 clove garlic minced, about 1/2 tsp.
  • 3/4 cup mayo a little more if using beets
  • 3/4 tsp salt or to taste
  • 1/4 tsp ground black pepper or to taste
  • 1/2 can beets cubed (optional)

Instructions

  1. Peel the potatoes and carrots. Dice them so each cube is about 1/2 inch. Add the potatoes to a large pot and cover with cold water. Put on the stove over medium high heat. Add the carrots to a regular-sized pot and cover with cold water. Put on the stove over medium high heat. Once the potatoes and carrots begins to boil, give them a stir and place the lids on the pots. You might also want to turn down the heat to just above medium. Let boil for 8-13 minutes. Test with a fork to check if they are done before you turn off the heat.

  2. Drain the potatoes and carrots in a colander, combined, and let them cool for 10-15 minutes. Put in a large bowl, cover with plastic wrap, and put them in the fridge until they are chilled, at least 2 hours.

  3. About 3 hours before serving, get the dressing for the salad ready. In a small bowl, combine the minced garlic, mayo, salt, and pepper.

  4. Take the large bowl out of the fridge. Pour in the peas and combine. Now put the dressing on top and stir well, making sure everything has dressing on it. Taste and adjust seasonings if necessary. Put the large bowl back in the fridge for 3 hours (but if you’re pressed for time, 1 hour should suffice). Get the bowl out of the fridge right before you need it, and taste and adjust seasonings if necessary, once again. Serve.