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Ensalada Rusa
Ensalada rusa translates from the Spanish as “Russian salad.” Said to be created in the 19th century by chef Lucien Olivier at the Hermitage, a French restaurant in Moscow, the dish, which, in its original form contained lavish ingredients such as caviar, was wildly popular and eventually made its way into the cuisines of other countries. Spain, in particular, took a liking to it, and the salad now is a fixture in tapas bars throughout the country. It also is much loved in many Latin American countries. A mayonnaise-based dressing is standard in ensalada rusa, potatoes are a must and beets are common. Some versions even include hearty ingredients such as tuna or hard-cooked eggs. We like carrots in ours and, for easy prep, we opt for store-bought cooked beets. The salad is delicious at room temperature or even chilled.
4 to 6
Servings
Tip
Don’t let the potato-carrot mixture cool too much before tossing it with the mayonnaise mixture. It still should be quite warm when dressed so the vegetables absorb the seasonings. When mixing in the beets, do so with a light hand to prevent them from turning the entire salad pink.
45 minutes
Ingredients
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1
pound small (1- to 1½-inch diameter) Yukon Gold potatoes, unpeeled, halved
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Kosher salt and ground black pepper
Directions
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01Add the potatoes to a large saucepan, cover with about 2 inches water and add 2 teaspoons salt. Bring to a simmer over medium-high and simmer until a skewer inserted into the potatoes meets just a little resistance, 3 to 5 minutes. Add the carrots and cook until the potatoes are tender and the carrots are tender-crisp, about 3 minutes. Drain in a colander.
Reviews
April 21, 2024
AKA Salat Olivye
I've made so many variations of this recipe over the years (using a different base recipe found elsewhere). It's pretty tasty as written, although in my opinion it's better with the addition of some kind of pickled item (such as kosher dill pickles or pickled onions). This dish is also known as Salat Olivye and is VERY common across former USSR countries. Variations I've seen include: the addition of green peas (canned or warmed from frozen); the omission of carrots; cutting all items into small cubes, including carrots and potatoes; the inclusion of hard-boiled eggs, usually chopped finely; the inclusion of ham, chopped small, or even bologna. The sky is the limit!
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