Ensalada Rusa

Ensalada Rusa is a delightful and colorful potato salad made with mixed vegetables, hard-boiled eggs, and a creamy dressing. It's perfect for any occasion and can be enhanced with fun toppings and pickled garnishes.

Cook time: 30 minutes

Servings: 6

Ingredients

• 4 medium potatoes peeled and diced
• 2 medium carrots peeled and diced
• 0 salt to taste
• 1 cup peas fresh or frozen
• 2 large eggs hard-boiled
• 0.5 cup mayonnaise
• 1 tablespoon Dijon mustard optional, for extra tang
• 1 tablespoon olive oil
• 1 tablespoon white vinegar or lemon juice
• 0 salt to taste
• 0 pepper to taste
• 0.25 cup red onion thinly sliced
• 0.25 cup cucumber thinly sliced
• 1 tablespoon white vinegar
• 0.5 teaspoon sugar
• 0 salt pinch
• 4 medium potatoes peeled and diced
• 2 medium carrots peeled and diced
• 1 cup peas fresh or frozen
• 2 large eggs hard-boiled
• 0.5 cup beets canned or jarred, diced (optional, for color)
• 0.5 cup mayonnaise
• 1 tablespoon Dijon mustard optional, for extra tang
• 1 tablespoon olive oil
• 1 tablespoon white vinegar or lemon juice
• 0 salt to taste
• 0 pepper to taste
• 0 parsley chopped, optional
• 0 cilantro chopped, optional
• 0 paprika optional
• 0 capers optional
• 0 green olives optional

Instructions

1. In a medium pot, bring water to a boil and add a pinch of salt. Add the diced potatoes and carrots to the boiling water and cook for about 10-12 minutes until tender but not mushy. Drain and let them cool completely.
2. If using fresh peas, blanch them in boiling water for 2-3 minutes until tender, then drain and cool. If using frozen peas, thaw them by running them under cold water.
3. In a small pot, cover the eggs with water and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes. Drain the eggs, cool them under cold water, peel, and dice them.
4. In a small bowl, whisk together the mayonnaise, Dijon mustard, olive oil, and vinegar or lemon juice. Season with salt and pepper to taste.
5. In a small bowl, mix the red onion and cucumber with vinegar, sugar, and a pinch of salt. Let it sit for about 10-15 minutes while you prepare the salad.
6. In a large mixing bowl, gently toss the cooked potatoes, carrots, peas, diced hard-boiled eggs, and beets together. Pour the dressing over the vegetables and mix carefully to avoid mashing the potatoes. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
7. Spoon the Ensalada Rusa into a serving bowl. Top with your pickled red onion and cucumber for a bright pop of flavor. Sprinkle with fresh parsley or cilantro, a dash of paprika, and optional capers or green olives for extra briny goodness.