Best 2 Ensalada Russa Summer Salad Recipes
**Ensalada Russa: A Refreshing Summer Salad with a Twist**
When the summer heat hits, there's nothing quite like a refreshing salad to cool you down. Ensalada Russa is a classic Spanish salad that's perfect for a light lunch or dinner. Made with a combination of cooked vegetables, mayonnaise, and hard-boiled eggs, this salad is creamy, flavorful, and packed with nutrients. In this article, we'll provide two variations of Ensalada Russa: a traditional version and a vegan version. Both recipes are easy to make and can be customized to your liking. So grab your favorite vegetables and let's get started!
**Traditional Ensalada Russa**
This classic Ensalada Russa is made with a combination of cooked potatoes, carrots, green beans, and peas. The vegetables are tossed in a creamy mayonnaise dressing and then topped with hard-boiled eggs. This salad is a great way to use up leftover vegetables, and it's also a great make-ahead dish.
**Vegan Ensalada Russa**
For a vegan version of Ensalada Russa, simply omit the mayonnaise and hard-boiled eggs. Instead, use a vegan mayonnaise substitute, such as soy mayonnaise or avocado mayonnaise. You can also add other plant-based ingredients to the salad, such as chickpeas, lentils, or quinoa. This vegan Ensalada Russa is just as delicious and satisfying as the traditional version.
ENSALADA RUSA
My Salvadoran sister-in-law's beet, potato, and egg salad.
Provided by Linda V.
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h40m
Yield 4
Number Of Ingredients 5
Steps:
- Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
- Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
- Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
- Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
Nutrition Facts : Calories 459.4 calories, Carbohydrate 44.3 g, Cholesterol 196.4 mg, Fat 27.1 g, Fiber 6.4 g, Protein 11.8 g, SaturatedFat 4.9 g, Sodium 868.3 mg, Sugar 6.5 g
ENSALADA RUSSA - SUMMER SALAD
This recipe has been in my family forever who originated in the West Coast of Spain. It is a summer favorite at our summer BBQs. I always make this year round and think it's good all year round. It is also very tasting without the olives for those of you who do not like olives. I do agree that the preparation time is long but worth it.
Provided by Galician Woman
Categories Tuna
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes and wash them. Boil the potatoes and eggs in the same pot if you want or in separate pots. The potatoes will be done once you stick a fork in them and they break apart easily. Drain and set aside to cool.
- Boil the green sweet peas in a pot. Drain and set aside.
- In the meantime, while the potatoes are cooking, slice the olives in four pieces.(in half and then in half again.) set aside.
- Peel the shell off of the eggs as soon as they are done cooking. (caution they will be hot) I find that it is easier to remove the egg shell under cold running water. Put one egg aside and Cut the remaining eggs into very small pieces.
- Check to see if potatoes are cool enough. If they are you will need a mixing bowl. Put the potatoes in the bowl and mash them with masher (do not use a mixer) Mash the potatoes until there are a few lumps.
- Add the tuna, eggs, peas, and olives. Mix all these ingredients thoroughly together using an"Under and Over" motion so all ingredients are mixed well.
- Add the mayonnaise a little at a time. I usually only need to use 2 tbsp of it. Mix in the mayonnaise until blended together. You don't want too much mayonnaise in this salad.
- Once all ingredients have been mixed transfer mix to a serving salad dish of your choice.
- You can decorate the top of the salad with the 1 egg you set aside earlier cut into four length wise pieces and the 1 slice of pimento sliced into 4 thin pieces.( this is optional)
- Refrigerate for a few hours or overnight and serve at your favorite BBQ gathering.
Tips:
- Use fresh, high-quality ingredients. The better the quality of your ingredients, the better your salad will taste. Look for fresh, ripe vegetables and herbs, and use a good quality mayonnaise.
- Don't overcook the vegetables. The vegetables should be tender but still have a little bit of crunch. Overcooked vegetables will be mushy and flavorless.
- Let the salad chill before serving. This will allow the flavors to meld together and the salad to firm up.
- Garnish the salad with fresh herbs or vegetables. This will add a pop of color and flavor.
Conclusion:
Ensalada Russa is a delicious and refreshing summer salad that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make the perfect Ensalada Russa that will be enjoyed by everyone.
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