Argentinean Salad "Ensalada Rusa" - Recipe With Photo

Ingredients

Potatoes - 400 g

Carrots - 50 g

Green peas - 100 g

Mayonnaise - 2 tablespoons

Salt - 3 pinches

• 112 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step by step recipe with photo

Argentinean salad “Ensalada rusa” is one of the traditional dishes of this country. Moreover, it is so traditional and famous even outside Argentina that one American (in the sense of the USA) culinary magazine writes: "An Argentinean party is unthinkable without Ensalada rusa." How does the name of this "salad face" of Argentine cuisine abroad translate? Mentally turn on the sound of fanfare in your head! "RUSSIAN SALAD"!

What is this culinary-historical curiosity this Argentinean Ensalada rusa salad? Now it is already difficult to say whether it was brought by Russian emigrants or got to Argentina through Spain (where there is a salad with exactly the same name and composition, and where, logically speaking, there were still more Russian emigrants than in Argentina). I think, knowing the translation and composition, any Russian will immediately recognize in it our old, kind and beloved Olivier. Well, in both America it is also loved and appreciated (and remember about the Russianness of its origin), but it is prepared with a slightly different set of ingredients.

Argentine salad "Ensalada rusa" is more laconic than Olivier. It has only three basic ingredients - potatoes, carrots and green peas. In America, even the corresponding ready-made mixture is sold. Peas can be taken both fresh and canned. Eggs are optional, but sometimes they are used, not only in the main composition, but also for decoration: on top of the salad, quarters of an egg, cut along the axis, are laid out. The traditional dressing "Ensalada rusa" is mayonnaise. However, since vegetarians love this salad due to its vegetable base, sometimes there is an option with vegetable oil and vinegar. Additional ingredients, not something Russians are used to in Olivier - tuna, shrimp, olives, capers. Possible seasonings are salt, pepper, parsley, onions and chives.

Ensalada rusa is considered to be potato, ie the ratio of the components should be such that the potatoes are still the most. I have 400 gr. potatoes - 100 gr. ice cream green peas, 50 grams of carrots and 2 tbsp. mayonnaise. I decided to do with the simplest set of ingredients in order to decide for myself whether I like this business at all, or the usual Olivier is better.

Boil the potatoes and carrots. Potatoes - until soft, carrots - 10-15 minutes (depending on the size of the carrots) - on the contrary, not until soft.

If you are using frozen peas, thaw them with boiling water. If you are using freshly peeled peas, pour boiling water over it for a couple of minutes. For canned peas, simply drain the water.

We clean carrots and potatoes. Some people think vegetables should be hot, others that they should be cold. Hot potatoes are better impregnated with mayonnaise, but from cooled ones, more even cubes are obtained, they crumble less.

Cut the potatoes into not very small cubes, carrots - either in washers or cubes - depending on the diameter of the carrots.

We mix everything with mayonnaise, season to taste and marinate for an hour or two.

Here is such a Russian emigrant on Argentine soil, we got it. What, I would say, optically distinguishes it favorably from Olivier - bright green peas. And this component is also very interesting to taste. I think it was thanks to him that the Argentinean salad “Ensalada rusa” was somehow not associated with Olivier at all - there was a feeling as from some kind of vegetable salad, no associations with the “taste of childhood”.

Russian "analogues" of the Argentinean salad "Ensalada rusa"

Vegetable salad with apple

• Vegetarian salad "Olivier"
• All "Olivier" salads on our website