Ensalada rusa, which translates as Russian salad, is a classic potato salad served throughout Latin America, made with potatoes, carrots, peas, apples, celery, onion, and mayonnaise. The exact ingredients vary from one region to another and each family has their own version of this dish.
For the longest time I had no idea why it had that name, especially since this potato salad (or some variation of it) is served as a side dish for so many different Latin meals. Then one day when I living in Austin I met some Russians and at one of their parties they served this salad, then it hit me that the salad probably really had a Russian connection.
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Some other things that I found out that day was that the popular songs played at the end of street parties in Ecuador (Casachok and Moscow) were also very Russian and were also danced at the same party. Just when you think that there is no connection between Ecuador and Russia, then you find out there is a food + music connection.
I like to add a little bit of lime juice, onions and garlic just to spice it up a little bit without turning it into a completely different version. I also prefer to use homemade mayonnaise; just because it is tastier, but regular store bought mayo is fine.
This potato and vegetable salad is great for picnics and is an excellent side dish for any meat/poultry/seafood dish (especially grilled dishes). There are so many variations of this classic potato salad, some even without the potatoes, but this one – at least for me – is the main one: potatoes, peas, carrots, apples, celery and mayonnaise.
Some people don’t include the apples, but I love the crunch and sweetness that they add to the salad (it’s a very typical addition in my hometown of Loja). Other vegetables that are sometimes used to make this salad include green beans, corn, and beets. Some variations of Russian salad also add shredded cooked chicken, pieces of ham, hard-boiled egg (inside or as a garnish), pickles.
I especially love making this salad during spring and summer because it is a great way to use all that fresh produce, but I also make this salad using frozen veggies when I’m in a hurry or during the winter.
Russian (Latin American) potato salad: Ensalada rusa
Ingredients
- 3 ½ lbs russet potatoes about 4 large potatoes, peeled, boiled and diced
- 1 lb carrots about 6-7 medium size carrots, peeled, boiled and diced
- 8 oz peas/corn about 1 cup, boiled for less than 3 minutes
- 6 celery stalks finely diced, about 1 cup
- 1- 2 apples peeled and diced
- 1 cup diced white onion about ½ onion
- Lime juice from 1-2 limes
- 1 small garlic clove crushed
- 1 cup homemade mayonnaise
- 1 tbs finely chopped cilantro parsley or dill- optional
- Salt to taste
Instructions
- Mix all of the ingredients together, chill until ready to serve.
Video
Notes
Here are a couple of other versions that you might enjoy:
Shrimp potato salad
Broccoli and corn potato salad
Step by step preparation photos for ensalada rusa potato salad
Dear Laylita,
Your website is amazing. Thanks for sharing this delicious recipes.
:)
Gabi
Hi Layla
I was looking for a recipe for Russian salad and I found so much more! We were in Spain last November and loved the Tapas culture [ensalada russa quite commonly served]. Saturday night we will try to recreate our food experiences for friends that we may meet in France this summer…I look forward to referencing your site!
I have enjoyed the cevicche, made by Ramon. Tony and I were just talking about getting the recipe as we hadn’t copied it then, Tony loves to fish and I insist that he bring them home occaisonally, fresh and local!
Barbara [de Vilcabamba]
Hi your blog is very nice and interesting!.
About your Rusian salad, in Venezuelan you can put chicken inside the salad and it’s very delicious! you can see in my blog (sorry only in spanish and french)!
Carolina
This is a favorite of mine. However, they way I make it is slightly different. I used de-boned chicken breast, potatoes, carrots, green peas (Alverjitas, petit pois). celery and parsley. the dressing is made with mayonnese, mustard, a pinch of black pepper and salt(up to you taste). The dressing should no be too liquid, it should be mushy, and mixed thouroughly so that every single item in the salad is bathed by it.
Hola, Layla!
I linked to your Ensalada Rusa today in my post–I love that you used all fresh ingredients! Beautiful photos as always–keep up the good work!
It is so interesting! We also had “salade russe” in Lebanon. I always thought it was because we had a lot of Russian immigrants who escaped the Bolshevik revolution, we called them “white russians”. Anyway, i had no idea it was also adopted in Latin America. How about that!
I love this salat and to your ingredients I add chopped: onion, hard boiled eggs, pickeld mushrooms and gherkins. If you like little sharper taste mix a spoonful of mustard with your mayo. It is a very versatile salad so use your imagination to vary the basic recipe.
this is actually spanish, not south-american (spanish from spain, just in case). It’s very refreshing but quite filling.
One of my favorites…at my house we can’t have New Year’s without this salad. However we add hard boiled eggs, ham and pickles. Delish!
this salad look absolutely delish.. stunning photography :) keep it up!! m gonna try this salad in my week end.. thnax for sharing
cheers!!