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Olivier salad in a round white dish shown with a serving spoon.
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5 from 2 votes

Ensalada Rusa (Latin-style Russian Potato Salad)

Ensalada Rusa is the Latin American take on Russian potato salad. Also known as ensalada de papa or ensalada mixta, made with finely diced potatoes, carrots, apples and red onions tossed in creamy mayonnaise.
Prep Time15 mins
Cook Time10 mins
Chill time1 hr
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: Caribbean and Latin American
Diet: Gluten Free
Servings: 6
Calories: 499kcal
Author: Crystal DaCruz

Ingredients

  • ½ cup red onion diced small
  • ½ cup white vinegar
  • 2 teaspoon granulated sugar
  • 3 pounds yukon gold potatoes
  • 3 eggs
  • 1 cup carrots peeled and diced
  • 1 granny smith apple peeled and diced
  • 1 cup mayonnaise plus more if desired
  • 1 teaspoon fresh chopped cilantro
  • 1 teaspoon lime juice

Instructions

  • Place the potatoes, eggs and 1 tablespoon of salt in a pan and fill with water. Bring the pan to a boil and let the potatoes and eggs cook for 7-10 minutes, or until tender.
  • Place the carrots in a separate small pan and cover them with 2-3 inches of water. Bring the water to a boil and let the carrots cook for 3-5 minutes, or until fork tender.
  • Drain the carrots, potatoes and eggs. Place the eggs in an ice bath, and let the potatoes and carrots cool fully in the refrigerator. While everything cools, place the red onions in a small bowl, add the sugar and pour in the vinegar.
  • Once everything has cooled fully, peel and chop the eggs, dice the apples and drain the onions. Place the potatoes, eggs, carrots, apples and onions in a large bowl, then add the mayo and toss.
  • Stir in the chopped cilantro, lime juice, and season with salt and pepper.
  • Transfer the potato salad to a serving dish and chill in the refrigerator until you're ready to serve it.

Notes

  • Yukon gold potatoes work best for this dish because they are waxy and hold their shape. For softer, creamier potato salad, use russet potatoes.
  • Chill the potatoes and carrots in the refrigerator before tossing with the rest of the ingredients to keep the salad from getting warm and the mayo from becoming runny.
  • For bright pink potato salad, replace the apples with canned beets — cjeck out my recipe for Dominican potato salad with beets.

Nutrition

Calories: 499kcal | Carbohydrates: 49g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 298mg | Potassium: 1114mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3730IU | Vitamin C: 49mg | Calcium: 56mg | Iron: 2mg