Ensalada Rusa Recipe (Potato Salad)
This Ensalada Rusa recipe is an easy and tasty papa salad classic. It's loved by so many and served with meals throughout Latina America. It's a vegetarian favorite too! Creamy, sweet and savory bites are a result of combined ingredients. Now let's make some easy veggie tostadas. :)
Servings: 8 people
Calories: 95kcal
Equipment
- Bowl
- Knife
- Cutting Board
- Mixing spoon or spatula
Ingredients
- 1 lb russet potato (up to 1.2 lbs)
- 1 fresh carrot or frozen = 1/2 cup small diced
- 1/2 cup peas fresh or frozen, we use frozen!
- 1/2 cup corn frozen yellow or white, we use sweet white!
- 1 tbsp green onion finely chopped
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp vinegar
- 1 tsp salt and pepper to taste
Instructions
- Defrost peas and corn in small bowl, and small dice all veggies.
- Combine wet ingredients and spices to create creamy mixture. add potato and veggies, and mix well.
- Add potato and veggies, and fold all ingredients gently until combined. Finish with salt.
Notes
- Recipe yield: 4 cups, 8 = 1/2 servings
- Storage: Proper storage in food safe container with lid and in refrigeration. Russian potato salad taste best when eaten within 4-5 days of making.
- Recipe can be made using only mayo instead of sour cream, or plain greek yogurt in substitute of sour cream.
- The potatoes pictured in this recipe were made ahead and refrigerated so the dicing was nice and squared for this family favorite side dish.
For more tips and full post, check out the details on the LatinasQueComen website and search: Ensalada Rusa.
Nutrition
Serving: 0.5cup | Calories: 95kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 323mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1397IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg