Ensalada Rusa (Uruguayan Potato Salad)

Pin it

Introduction

Ensalada Rusa is a straightforward potato salad built on diced potatoes, carrots, and peas bound together with mayonnaise—reliable, filling, and ready in under 30 minutes. The vegetables are cooked separately so each holds its shape and texture rather than turning to mush. Serve it as a side dish alongside grilled meats or use it for lunch boxes throughout the week.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 3 to 4 persons

Ingredients

• 2 large potatoes, diced
• 1 cup fresh peas
• 2 carrots, diced
• ½-¾ cup mayonnaise
• Salt to taste
• Pepper to taste

Instructions

1. Cook all vegetables separately until tender, but not too soft.
2. Allow to cool completely.
3. Dress with mayonnaise, salt, and pepper.
4. Serve as a side dish.

Variations

Smoked chicken addition: Shred 1 cup of smoked chicken breast and fold it in after the mayonnaise. This transforms the salad from a side into a light main course.

Egg and olive: Hard-boil 2 eggs, chop them finely, and add along with ¼ cup sliced green olives for briny depth and extra protein.

Mustard tang: Replace half the mayonnaise with a Dijon mustard–mayonnaise blend (equal parts mixed together) to brighten the flavor without changing the binding.

Beet variation: Substitute half the potatoes with diced cooked beets for earthiness and a striking color shift.

Herb finish: Toss in 2 tablespoons of fresh parsley or dill after dressing to add freshness and visual interest.

Tips for Success

Cool the vegetables completely before dressing. Warm vegetables will cause the mayonnaise to separate and slide off rather than coat evenly.

Cook each vegetable in its own pot or section of a steamer. This prevents the peas from overcooking while you wait for the potatoes to soften, and keeps flavors distinct.

Taste as you season. Add salt and pepper in small amounts; you can always add more, but you cannot take it back once mixed.

Dice your potatoes small and uniform. Larger pieces will take longer to cook and cool, and inconsistent sizes mean some pieces cook through while others remain firm.

Make it a day ahead. The flavors meld slightly overnight, and cold salad is easier to portion for meal prep.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days. The salad will not freeze well—the potato and pea texture breaks down when thawed. Serve directly from the fridge; reheating is not necessary and will soften the vegetables further.

FAQ

Can I use frozen peas instead of fresh?

Yes. Thaw frozen peas and add them directly without cooking—they are already blanched and will soften from the residual heat of the warm potatoes and carrots.

Should I peel the potatoes?

That is up to preference. Leaving the skin on adds texture and nutrients; peeling them first gives a cleaner, more uniform appearance.

Why cook the vegetables separately?

Each vegetable has a different cooking time. Cooking them together means either the peas turn to mush, the potatoes stay firm, or you end up compromising on all three. Separate cooking lets you pull each one at its ideal doneness.

Can I add mayonnaise the day before?

Yes, but add it just before serving or a few hours before. If you let it sit too long, the mayonnaise will continue to coat the vegetables and they can absorb moisture, making the salad watery.