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How to Make Colombian-Style Ensalada Rusa
1. Cook the Vegetables
- Boil the diced potatoes and carrots in salted water until tender but not mushy (about 8-10 minutes).
- Add the green peas to the pot during the last 2-3 minutes of cooking.
- Drain the vegetables and allow them to cool completely.
2. Prepare the Dressing
- In a large bowl, mix the mayonnaise, sour cream or yogurt, and mustard (if using).
- Season the dressing with salt and pepper to taste.
3. Combine the Ingredients
- Once the vegetables are cool, gently fold them into the dressing.
- If using chicken, add it to the mixture and combine carefully to avoid breaking the potatoes.
4. Chill and Serve
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld together.
- Before serving, garnish with chopped parsley for a fresh, vibrant touch.
Tips for the Perfect Ensalada Rusa
- Customize the Add-Ins: While chicken is optional, you can also include chopped hard-boiled eggs, green beans, or even diced apples for sweetness.
- Make It Vegan: Swap the mayonnaise for a vegan version and skip the chicken to make this salad plant-based.
- Serve It Cold: This salad tastes best when thoroughly chilled.
Pairing Suggestions
Ensalada Rusa pairs wonderfully with roasted meats, grilled chicken, or fresh bread. It’s also an excellent companion to traditional Colombian dishes like lechona (stuffed pork) or arroz con pollo (chicken and rice).
A Dish That Brings People Together
Ensalada Rusa is more than just a salad—it’s a symbol of togetherness. Its creamy texture and rich flavors make it a crowd-pleaser that transcends borders. Whether you’re recreating family traditions or discovering this dish for the first time, Colombian-style Russian Salad is sure to become a favorite.
Make a big bowl for your next gathering and watch it disappear in no time!
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