Ensalada rusa

Ensalada Rusa, or Russian salad, is a beloved dish in Spanish cuisine. Despite its name, this flavorful salad has become a staple in Spanish households and is often enjoyed as a side dish or tapa. Ensalada Rusa is a combination of boiled potatoes, vegetables, and mayonnaise, resulting in a creamy and satisfying salad. In this article, we will delve into the origins and flavors of Ensalada Rusa, provide you with a traditional recipe, and offer some tips for creating a delicious Spanish-style potato salad at home.

The Origins and Flavors of Ensalada Rusa: Ensalada Rusa has its roots in Russian cuisine, where it is known as “Olivier salad.” The salad made its way to Spain and other countries, undergoing some modifications to suit local preferences and ingredients. The Spanish version typically includes boiled potatoes, carrots, peas, and mayonnaise, along with other ingredients such as pickles, hard-boiled eggs, and olives. The combination of creamy textures and tangy flavors makes Ensalada Rusa a refreshing and satisfying salad that is enjoyed throughout Spain.

Recipe: Traditional Ensalada Rusa

Ingredients:

• 4 medium potatoes, peeled and cut into bite-sized cubes
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 2 hard-boiled eggs, chopped
• 1/2 cup diced pickles (such as dill or gherkins)
• 1/4 cup sliced green olives (optional)
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon white vinegar
• Salt and pepper, to taste
• Chopped fresh parsley or chives, for garnish

Instructions:

1. In a large pot, bring water to a boil and add the diced potatoes and carrots. Cook until the potatoes and carrots are tender but still firm, about 10-15 minutes. In the last 2 minutes of cooking, add the frozen peas. Drain the vegetables and set aside to cool.
2. In a mixing bowl, combine the cooked potatoes, carrots, peas, chopped hard-boiled eggs, diced pickles, and sliced olives (if using).
3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard (if using), white vinegar, salt, and pepper. Adjust the seasonings to your taste preferences.
4. Pour the mayonnaise mixture over the vegetables and gently toss until all the ingredients are well coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Before serving, give the salad a final toss and sprinkle with chopped fresh parsley or chives for garnish.

Tips and Variations:

• Feel free to add other vegetables such as diced red bell pepper or cucumber for additional crunch and color.
• If you prefer a tangier flavor, you can increase the amount of vinegar or add a squeeze of lemon juice to the dressing.
• Customize the salad by adding proteins like diced cooked ham or shredded chicken.
• Experiment with different herbs and spices, such as paprika or dried dill, to enhance the flavor profile of the salad.