Ensaladilla Rusa (Russian Salad)

Ensaladilla Rusa

Potatoes, peeled and cubed.

This popular Spanish potato salad has its roots in Russian soil, where it was first served at Moscow's renowned Hermitage restaurant in the mid-19th century. Ensaladilla rusa is an excellent example of how easily fine ingredients and inspired recipes cross national and even ethnic boundaries. It has since migrated to almost every continent of the globe. A common menu item in Spain's many tapas bars, ensaladilla rusa combines potatoes and vegetables into a masterful side or snack that is as attractive as it is filling. Recipe Servings: Serves 4

Prep Time

20 minutes
+ 1 minute resting

Cook Time

20 minutes

Total Time

41 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

3 medium potatoes, peeled and cubed
1 large carrot, diced
2.5 Tbsp (30 g) shelled green peas
3/4 cup (120 g) green beans
1/2 medium red or sweet onion, chopped
1 small red bell pepper, chopped
4 cocktail gherkins, sliced
3 1/2 Tbsp (30 g) baby capers
12 anchovy-stuffed olives
1 hard-boiled egg, thinly sliced
2/3 cup (5 oz) mayonnaise
1 Tbsp (15 ml) lemon juice
1 tsp (5 ml) Dijon mustard
Freshly ground black pepper to taste
Chopped fresh parsley, to garnish

Directions

Boil potatoes and carrots in salted water until nearly cooked through, about 15 minutes.
Add the peas and beans. Continue cooking for another 5 minutes.
Drain the vegetables and transfer them to a large mixing bowl. Allow to cool slightly.
Add the onion, bell pepper, gherkins, capers, olives, and egg. Mix to combine and set aside.
In a small mixing bowl, combine the mayonnaise, lemon juice, mustard, and pepper.
Fold the seasoned mayonnaise into the potato mixture.
Sprinkle the ensaladilla rusa with parsley, and refrigerate for an hour or longer before serving.