Description
This classic Latin-style potato and egg salad, known as ensalada rusa, is a creamy and flavorful dish made with boiled potatoes, hard-boiled eggs, peas, carrots, and a delicious mayonnaise-based dressing.
Ingredients
- 2 ½ lbs potatoes (about 6 medium potatoes), peeled and diced
- 4 large eggs
- 1 cup diced carrots (about 2–3 medium carrots)
- 1 cup green peas (fresh or frozen)
- ½ cup mayonnaise (adjust to taste)
- 2 tablespoons finely chopped red onion or green onion
- 1 tablespoon finely chopped parsley or cilantro
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender but still firm, then drain and let cool.
- In a separate pot, boil the eggs for about 10 minutes, then cool, peel, and chop.
- Cook the carrots in boiling water until just tender, about 5-7 minutes, and drain.
- Cook the peas for 2-3 minutes if using fresh or frozen, then drain.
- In a large bowl, combine the potatoes, chopped eggs, carrots, peas, onion, and parsley or cilantro.
- Add the mayonnaise and gently mix until everything is well coated. Season with salt and pepper to taste.
- Chill in the refrigerator before serving for best flavor.
Notes
- You can substitute mayonnaise with a mix of mayo and sour cream or yogurt for a lighter version.
- Great for picnics, barbecues, or as a side dish with grilled meats.
- Customize by adding other vegetables like green beans or beets.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
