Ensalada rusa is the asado side no one talks about until it is missing. Then suddenly it is all anyone mentions. "Where is the ensalada rusa?" Make it the day before so it is cold when the meat hits the table.
Despite the name ("Russian salad"), ensalada rusa is thoroughly Argentinian. The dish traces back to the Russian-origin Olivier salad of the 1860s, but the Argentinian version simplified it down to three vegetables: potato, carrot, peas, bound with mayonnaise. It became a standard side in every Argentinian restaurant and every home kitchen by the mid-twentieth century.
At an asado, ensalada rusa is essential. Its cool, creamy texture balances the rich, smoky meat. It is almost always made the day before and served straight from the fridge.
This recipe serves 8 as a side. It takes 35 minutes of active work plus chilling time.
Ensalada rusa tastes much better the day after making. The flavours marry, the vegetables absorb the mayo, and the salt distributes evenly.
Part of the asado catering spread at Argentum, ask for it with any order.
Ingredients
For the salad
- 800 g waxy potatoes (Desiree or Kipfler)
- 400 g carrots, peeled
- 300 g frozen peas
- 4 hard-boiled eggs, chopped (optional)
- 200 ml good-quality mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 tbsp finely chopped parsley
- Salt and black pepper to taste
Method
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Prepare the vegetables.
Peel the potatoes and carrots. Cut both into 1 cm cubes. Place in a large pot of cold salted water.
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Cook them.
Bring the pot to a boil, then reduce to a simmer. Cook for 8 to 10 minutes, until the vegetables are tender when pierced with a fork but not falling apart. Add the frozen peas for the last minute.
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Drain and cool.
Drain thoroughly. Spread on a tray to cool to room temperature, about 20 minutes. Do not skip this step. Adding mayonnaise to hot potatoes causes the dressing to split.
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Make the dressing.
In a bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped parsley, salt, and pepper.
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Combine gently.
In a large bowl, combine the cooled vegetables. Add the dressing and mix gently with a spatula. Fold in chopped hard-boiled eggs if using.
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Chill.
Cover and refrigerate for at least 2 hours, preferably overnight. Taste before serving. You may need extra salt and a squeeze of lemon.
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Serve.
Transfer to a serving bowl. Garnish with extra parsley.
Chef's notes.
Waxy potatoes, not floury. Floury potatoes (like Sebago) break down and produce a mushy salad. Waxy potatoes (Desiree, Kipfler, Dutch Cream) hold their shape.
Cut everything the same size. Uniform cubes look better and ensure even cooking. 1 cm is the Argentinian standard.
Cool completely before dressing. Hot vegetables make the mayonnaise split. This is the single most common mistake.
The mustard matters. A teaspoon of Dijon lifts the whole dish. Without it, the salad tastes flat.
Frequently asked questions
Can I make ensalada rusa vegan?
Yes. Use a good vegan mayonnaise (Kewpie vegan or Hellmann's vegan). The rest of the salad is already plant-based.
Can I add other vegetables?
Traditionally it is just potato, carrot, and peas. Some Argentinian families add hard-boiled egg or finely chopped capsicum. Avoid adding anything that releases water (cucumber, tomato), it will make the salad runny.
Why is it called Russian salad?
Originates from 19th-century Russian Olivier salad, which was the elaborate ancestor of this dish. Simplified versions traveled across Europe and into South America with immigrants. The name stuck.
How long does it keep?
Up to 3 days in the fridge, covered. Flavour peaks on day 2.
Empanadas, the asado starter.
Handcrafted Argentinian empanadas delivered across Sydney, baked or frozen. Chimichurri included with every baked catering order.