Chilean Russian salad, or ensalada rusa, is a colorful side of diced boiled potatoes, carrots, peas, and green beans mixed with scallions, celery, and red bell pepper, seasoned with apple cider vinegar and dressed with mayonnaise. It takes 20 minutes of preparation and 30 minutes of cooking, and serves 4.
It is the perfect companion for any Chilean barbecue, and you can use whatever vegetables you have on hand or leftovers from other cooked dishes.
How to Make Chilean Russian Salad?
The potatoes are boiled until tender and the carrots, green beans, and peas are cooked until just al dente. Everything is diced to a similar size, combined with scallions, celery, salt, pepper, and vinegar, and finally dressed with a few tablespoons of mayonnaise and topped with cilantro.
Nutritional Information
Each serving of Chilean Russian salad contains approximately 250 kcal, 5 g of protein, 10 g of fat, 15 mg of cholesterol, 35 g of carbohydrates, 3 g of sugars, 5 g of fiber, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Russian Salad Recipe
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4
Ingredients
- 5 large potatoes
- 5 scallions
- 3 tablespoons of mayonnaise
- 2 carrots
- 1 celery stalk
- ½ red bell pepper
- ½ cup of green peas
- ½ cup of green beans
- Apple cider vinegar
- Cilantro
- Fine salt
- Black pepper
Instructions
- Peel the potatoes and place them in a large pot covered with cold salted water. Bring to a boil uncovered, then cover and cook for 15 to 20 minutes or until tender. Drain and cover with cold water.
- Peel and chop the carrots, trim and chop the green beans, and cook them with the peas in a small pot for about 5 minutes, until just al dente. Set aside.
- Slice the scallions thinly, using the white part and the start of the green, and wash and finely chop the celery and the red bell pepper. Set aside.
- Dice the potatoes and combine them with the rest of the ingredients in a large salad bowl. Season with salt, pepper, and apple cider vinegar to taste and mix gently.
- Add 2 to 3 tablespoons of mayonnaise, stir well, and adjust the seasoning. Keep refrigerated. Serve chilled, garnished with fresh chopped cilantro, on its own or as a side for main dishes.
Additional Tips
Cook each vegetable right
Every ingredient should reach its ideal doneness, so whenever possible cook them separately.
Cut evenly
Use fresh, seasonal vegetables and dice them all to a similar size for a better look and texture.
Keep the potatoes whole
Use firm potatoes and, for even firmer cubes, boil them in their skins and peel them afterward.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Mayonnaise | Vegan mayonnaise | 1:1 | Plant based |
| Green beans | Corn kernels | ½ cup | Sweeter |
| Celery | Pickles | 2 tablespoons, chopped | Tangier |
| Apple cider vinegar | Lemon juice | 1:1 | Fresher |
Frequently Asked Questions (FAQs)
1. What other vegetables can I add?
Beet, corn, or pickles add more color and flavor.
2. How do I keep the potatoes from falling apart?
Use firm potatoes, boil them in their skins, and peel them afterward. This keeps their structure when you dice them.
3. Can I make a vegan version?
Yes, replace the mayonnaise with a vegan one and make sure all the ingredients are plant based.
4. What does it go well with?
It is a classic side for grilled meats and baked fish, and also goes very well with empanadas or as part of a cold buffet.
Origin of Russian Salad
The most widespread story is that Russian salad was first made in Moscow in the 1860s by the chef Lucien Olivier, which is why it is also called Olivier salad. The original version was far more luxurious than today’s home versions, which keep the idea of diced vegetables bound with mayonnaise.
What Is Ensalada Rusa a la Chilena?
The Chilean version is a simple, everyday salad of potatoes, carrots, peas, and green beans with mayonnaise, served at barbecues and family lunches. Each home adapts it with what is in season.
Did You Know?
This dish travels under many names. In France a similar mix of diced vegetables is called macédoine de légumes, and in Spain and Peru it is known as ensaladilla rusa.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Potato Salad Recipe
- Chilean Homemade Mayonnaise Recipe
- Chilean Stuffed Tomatoes Recipe
- Chilean Boiled Corn with Butter Recipe
