This popular Spanish potato salad has its roots in Russian soil, where it was first served at Moscow's renowned Hermitage restaurant in the mid-19th century. Ensaladilla rusa is an excellent example of how easily fine ingredients and inspired recipes cross national and even ethnic boundaries. It has since migrated to almost every continent of the globe. A common menu item in Spain's many tapas bars, ensaladilla rusa combines potatoes and vegetables into a masterful side or snack that is as attractive as it is filling.
Recipe Servings: 4
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
20 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 medium potatoes, peeled and cubed
- 1 large carrot, diced
- 2½ Tbsp green peas, shelled
- ¾ cup green beans
- ½ medium red or sweet onion, chopped
- 1 small red bell pepper, chopped
- 4 small pickles, sliced
- 3½ Tbsp capers
- 12 anchovy-stuffed olives
- 1 hard boiled egg, thinly sliced
- ⅔ cup mayonnaise
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- Freshly ground black pepper, to taste
- Chopped fresh parsley, to garnish
Directions
- Boil potatoes and carrots in salted water until nearly cooked through, about 15 minutes.
- Add the peas and beans. Continue cooking for another 5 minutes.
- Drain the vegetables and transfer them to a large mixing bowl. Allow to cool slightly.
- Add the onion, bell pepper, gherkins, capers, olives, and egg. Mix to combine and set aside.
- In a small mixing bowl, combine the mayonnaise, lemon juice, mustard, and pepper.
- Fold the seasoned mayonnaise into the potato mixture.
- Sprinkle the ensaladilla rusa with parsley, and refrigerate for an hour or longer before serving.
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