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.

Check out the recipes below so you can choose the best recipe for yourself!

ENSALADA RUSA

Ensalada Rusa image

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

Ingredients

3 beets, trimmed
4 potatoes, peeled and cubed
1 teaspoon salt
4 eggs
½ cup mayonnaise, or to taste

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

Ensalada Russa - Summer Salad image

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

Ingredients

6 -8 idaho potatoes, peeled
6 eggs
1 cup pimento stuffed olive
1 cup of cooked green sweet peas
1 slice pimentos (optional)
2 cans tuna in olive oil, drained (the best one to use is the one imported from spain)
2 -3 tablespoons mayonnaise

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.