This classic Ensalada Rusa brings together tender vegetables and protein in a creamy, satisfying combination that’s ready in just 25 minutes. Perfect as a light main course or crowd-pleasing side dish, this Russian-inspired potato salad delivers impressive nutritional value with 16g of protein and 5g of fiber per serving.
The bright medley of textures and flavors has made this dish a beloved staple across many cultures, offering a delicious way to incorporate more vegetables into your meals.
Ingredients for Classic Ensalada Rusa
- Vegetables: 2 medium carrots, 3 gold potatoes, ¼ pound green beans, 1 cup peas (fresh or canned)
- Protein Elements: 4 hard-boiled eggs, 1 can white tuna (or substitute with 1 cup chopped ham/bologna/chicken)
- Aromatics: ½ onion (red, white, or green onions work great)
- Dressing Base: ½ cup mayonnaise, ½ cup sour cream, 2 teaspoons white vinegar
- Garnishes: ½ cup chopped olives (green or black), 1 tablespoon fresh herbs (parsley, cilantro, or dill)
- Seasonings: Salt to taste
Step-by-Step Instructions
- Prep Work: Dice carrots and potatoes into pea-sized pieces. Chop green beans into similar sizes for even cooking.
- Vegetable Cooking: Boil potatoes and carrots in salted water for 6 minutes, then add beans. Cook 2-3 minutes more until tender but still firm.
- Cooling Phase: Drain vegetables and let them cool completely to maintain texture.
- Assembly: In a large bowl, combine chopped eggs, onions, cooled vegetables, and flaked tuna.
- Dressing: Mix in mayonnaise, sour cream, vinegar, and olives. Stir gently to combine.
- Final Touch: Garnish with fresh herbs, taste, and adjust seasoning if needed.
Cooking Techniques
The key to perfect Ensalada Rusa lies in how you cut your vegetables. Try to keep all your pieces tiny and uniform – about the size of a pea. This makes the salad easier to eat and helps blend the flavors beautifully.
When boiling the vegetables, watch them carefully! They should be tender but still have a slight bite to them. Think “al dente” – just like pasta. This keeps your salad fresh and prevents it from becoming mushy.
Variations and Substitutions
This versatile salad welcomes many adaptations! While tuna is traditional, you can swap it for ham, chicken, or bologna. Not a fan of white onions? Red onions add a lovely color, or try green onions for a milder taste.
The herbs are flexible too – parsley, cilantro, or dill all work wonderfully. If you’re watching calories, try using all light mayo or a mix of Greek yogurt and mayo instead of the sour cream combination.
Serving Suggestions
Ensalada Rusa tastes best when chilled for at least an hour before serving. It makes a fantastic side dish for summer barbecues or a light main course for lunch.
Serve it on a bed of crisp lettuce leaves, with some crusty bread on the side. For a party, try spooning it into little lettuce cups or endive leaves for an easy appetizer. A sprinkle of paprika on top adds a lovely pop of color!
Storage Tips
Keep your Ensalada Rusa fresh by storing it in an airtight container in the fridge. It will stay good for 3-4 days, though the vegetables might soften slightly over time.
If you plan to make it ahead, you can cook and cool the vegetables a day before, then mix with the mayo dressing just before serving. This helps keep everything fresh and crispy!
Ensalada Rusa
Equipment
- Large mixing bowl
- Pot
Ingredients
- 2 medium carrots
- 3 medium gold potatoes
- 1/4 pound fresh green beans
- 1 cup peas fresh or canned
- 4 hard boiled eggs
- 1 can white Tuna or 1 cup chopped ham, bologna, or chicken
- 1/2 Onion red or white, or use green onion
- 2 teaspoons white vinegar
- salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup Green olives or black
- 1 Tablespoon fresh chopped parsley cilantro or dill
Instructions
- Peel and dice the carrots and potatoes into very small, pea-size pieces. Chop the beans as well.
- Add the potatoes and carrot to a pot and cover with water. Add a sprinkle of salt and bring to a boil. When water starts to boil, cook for about 6 minutes then add chopped green beans.
- Wait 2 more minutes then check if potatoes and carrots are tender. If not, wait a little longer but do not overcook as the veggies should remain slightly firm! Drain and set aside to cool completely.
- Chop the hard boiled eggs and onion into pea-size bites as well and add to a large mixing bowl.
- Add the cooled potatoes, carrots, beans, and remaining ingredients. Break the tuna up into pieces with a fork before adding.
- Garnish with fresh parsley.
- Taste and add more seasoning (mayo, sour cream, salt or pepper) if needed.
