Classic and Easy Argentinean Recipes for Easter: Ensalada Rusa.

The Russian salad or Russian salad , also known as Olivier salad , is a typical dish in several countries in Europe, Asia and America. Depending on the culinary tradition of each region, it can carry various ingredients, but as a general rule it always includes potatoes and other cooked vegetables amalgamated with mayonnaise .

Can be combined with tuna and other delicacies.

In the Cuisine classique recipe book by Urbain Dubois and Émile Bernard (1856) there is also another version of the Russian salad under the name of salade russe , in which the cooked potatoes are shown in addition to beets, celery, cucumbers, pickles , capers, anchovies, radishes and mayonnaise.

Prep: 25 minCook: 20 min
Yield: 4 servings

Ingredients:

1 Yukon gold potato, peeled, small dice and boiled in salted water until tender
2 Peruvian potatoes, peeled, small dice and boiled in salted water until tender
1 sweet potato, peeled, small dice and boiled in salted water until tender
1 large beet, roasted on salt, peeled, small dice
1 carrot, peeled, small dice (blanched)
1 cup peas, blanched if fresh, if not, canned is fine
Spicy Mayonnaise Dressing, recipe follows

Hot Mayonnaise Dressing:
2 tablespoons mayonnaise, homemade is preferable
3 egg yolks
1 lemon, juiced
1 clove garlic
1 shot hot pepper sauce
1 shot Worcestershire
1 1/2 cups vegetable oil

Preparation:

Mix all ingredients together in a large bowl.

Gently fold in the Spicy Mayonnaise Dressing.

Hot Mayonnaise Dressing:
In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.