Level up your potato salad game with this Russian treasure of a dish!
I don’t know about you, but when I’m invited to a potluck, I can’t help but want my dish to stand out on the picnic table. Otherwise, it would be too bland, blending in with the same old meat and potatoes recipes. Every summer, I try to outdo what I made last year and then some, encouraging my fellow guests to do the same. “Let’s get creative!” is always my motto when I put on that apron and prance into the kitchen.
This year, I was introduced to ensalada Rusa, otherwise known as Olivier salad or Russian potato salad. It’s a delicious variation of regular old potato salad. Crafted with a creamy, mayo-based sauce and a colorful array of veggies, ensalada Rusa is a recipe dressed to impress. It’s savory, but with a little burst of sweetness from the peas and corn. It goes great with burgers, but can also be enjoyed by itself as a vegetarian lunch or snack. And since it tastes like the best of East and West in one dish, it can be super appealing to all kinds of palates.
Where did it come from?
The name “ensalada Rusa” means “Russian salad” in Spanish, and it comes from a long and winding road of culinary cultures. A French-Belgian chef named Lucien Olivier invented the potato salad in Moscow, Russia, during the 1860s. From there, it spread to other parts of the world, like Spain and even Latin America, where it was added to and tweaked in all kinds of yummy ways.
How do I store leftovers?
Keep your ensalada Rusa covered in the fridge for 3-5 days. To avoid sogginess, don’t freeze it. Enjoy as fresh as possible, served cold or at room temperature.
Serving suggestions
If you’re in charge of the whole picnic spread, why not go all out? Serve ensalada Rusa with Air-Fryer Hamburgers or Sweet Potato Quinoa Veggie Burgers, plus BBQ Baked Beans, Corn Bread Muffins, and Watermelon Fruit Salad. Feel free to also squeeze in some Grilled Asparagus for more greens.
Ensalada Rusa
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon vinegar, apple cider or white vinegar
- Salt and pepper to taste
- 1/2 cup cooked green peas, cooled
- 2/3 cup cooked sweet corn kernels, cooled
- 1 1/2 tablespoons green onion, chopped (plus more for garnish)
- 1 pound russet potatoes, peeled, boiled, and diced
- 1 large carrot, peeled, boiled, and diced
Instructions
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In a large bowl, whisk together the mayonnaise, sour cream, vinegar, salt, and pepper. Stir in the green peas, corn, and chopped green onion.
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Gently fold the cooled potatoes and carrots into the dressing. Mix until all ingredients are evenly coated without breaking the vegetables.
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Cover and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend. Garnish with additional green onions.
Nutrition
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