Ensalada Rusa - Potato Salad

Welcome to the ultimate guide for making Ensalada Rusa, the beloved creamy potato salad that’s a staple across Spain and Latin America! Also known as Ensaladilla Rusa, this delightful dish is much more than just a side; it's a crowd-pleasing, make-ahead marvel perfect for everything from backyard BBQs and holiday feasts to casual tapas nights. Imagine tender potatoes, sweet carrots, vibrant peas, and perfectly cooked eggs, all bound together in a rich, tangy dressing. It’s simple, satisfying, and always a hit! In this guide, you’ll get one reliable, tested recipe plus all the tips you need to avoid mushy potatoes and sad, watery salad, ensuring your Ensalada Rusa is a flavorful triumph every time. Get ready to impress your friends and family with this classic fresh salad that’s easy to customize and always delicious!

Ingredients

• Core Ingredients (Must-Haves):
• 2 lbs (about 4-5 medium) Waxy Potatoes: Such as Yukon Gold, new potatoes, or red potatoes. These hold their shape beautifully.
• 2 medium Carrots (about 1 cup diced): Peeled and diced into small cubes.
• 1 cup Frozen Peas: No need to thaw beforehand.
• 4 Large Eggs: Hard-boiled.
• ½ small Red or White Onion: Finely diced.
• 1 cup Mayonnaise: Full-fat for the best creaminess.
• 1 tablespoon White Vinegar or Fresh Lemon Juice: For that essential tangy lift.
• ½ teaspoon Salt: Or to taste.
• ¼ teaspoon Black Pepper: Freshly ground, if possible.
• Optional Add-Ins:
• ½ cup Canned Beets (well-drained and diced): For the traditional pink "Rusa" color and a touch of earthy sweetness.
• 1 teaspoon Dijon Mustard: For an extra layer of savory depth in your salad dressing.
• Pinch of Sugar: If you like a hint of sweet-savory balance, common in Latin American versions.
• Tiny grated Garlic Clove: For a subtle, mellow garlic note, inspired by Spanish aioli.

Directions

1. 1. Cook the Potatoes, Carrots & Eggs
2. Prep Veggies: Peel and dice the potatoes and carrots into small, even, ½-inch cubes. Aim for consistency so everything cooks evenly.
3. Start Cooking: Place the diced potatoes and carrots in a large pot. Cover them with cold, salted water (about 1 teaspoon of salt per quart of water).
4. Boil Gently: Bring the water to a gentle boil over medium-high heat. Reduce heat to a simmer and cook until the potatoes and carrots are fork-tender but still hold their shape. This usually takes about 10-15 minutes, depending on the size of your dice. Start testing around 8 minutes.
5. Add Eggs: In the last 8-10 minutes of the vegetable cooking time, carefully add the large eggs to the same pot. This allows them to hard-boil alongside the veggies, saving you an extra pot!
6. 2. Cook Peas and Cool Everything
7. Add Peas: For the last 2-3 minutes of cooking, add the frozen peas to the pot. They just need a quick heat-through to become tender and vibrant.
8. Drain Thoroughly: Once everything is cooked to perfection, drain the potatoes, carrots, peas, and eggs very well in a colander. Shake gently to remove excess water.
9. Cool Down: Spread the cooked vegetables and eggs in a single layer on a large baking sheet or tray. Let them cool completely to room temperature. This is crucial for preventing a watery or mushy salad, as it allows residual steam to escape and stops the cooking process. You can even pop them in the fridge for 15-20 minutes to speed up cooling once they've stopped steaming.
10. 3. Make the Dressing
11. Whisk Base: While the veggies cool, prepare the creamy salad dressing. In a large mixing bowl (big enough to hold the entire salad), combine the mayonnaise, vinegar (or lemon juice), salt, and black pepper.
12. Optional Flavor Boosts: If using, whisk in the Dijon mustard, a pinch of sugar, and/or the tiny grated garlic clove. Taste and adjust seasonings – you want it bright and well-balanced. This is your base for a delicious mayonnaise salad dressing.
13. 4. Dice & Fold Everything Together
14. Peel and Dice Eggs: Once cool, peel the hard-boiled eggs and dice them into small, even cubes, similar in size to your potatoes and carrots.
15. Soak Onion (Optional): If using red or white onion and you find it too pungent, you can briefly soak the finely diced onion in a small bowl of cold water with a splash of vinegar for 5-10 minutes, then drain well. This mellows its harshness.
16. Combine: Add the cooled, diced potatoes, carrots, peas, diced eggs, and the drained diced onion to the bowl with the dressing.
17. Add Beets (If Using): If you're adding optional canned beets, make sure they are very well-drained and diced before gently folding them in now. This is when the salad might take on its characteristic rosy "pink ensalada rusa" hue.
18. Gently Fold: Using a rubber spatula, gently fold all the ingredients into the dressing until everything is evenly coated. Be careful not to mash the potatoes. The goal is a creamy, well-mixed texture with distinct pieces of vegetables and egg.
19. 5. Chill & Serve
20. Taste & Adjust: Before chilling, taste the salad and adjust the salt, pepper, or acid (lemon/vinegar) as needed. A little extra brightness can make a big difference.
21. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 1-2 hours. This chilling time is essential for the flavors to meld and for the salad to set up to the perfect consistency.
22. Serve: Give the salad a gentle stir before serving. If it seems too thick after chilling, you can stir in a spoonful more of mayonnaise or a tiny splash of lemon juice to loosen it up. Serve cool or slightly chilled.