5 Secrets to the Best Ensaladilla Rusa Recipe
Ensaladilla Rusa is a traditional Spanish potato salad dish that's perfect for hot summer days or as a side dish for picnics and barbecues. It's easy to make, versatile, and can be customized to suit individual tastes.
Ingredients
- 2 lbs Potatoes
- 3 Carrots
- 1 Can Peas 15 oz
- 4 Hard-boiled eggs
- ½ Onion finely chopped
- 1 Red bell pepper chopped
- 1 Green bell pepper chopped
- ½ cup Mayonnaise
- 1 tbsp White wine vinegar
- Salt and pepper to taste
Instructions
- Peel and chop the potatoes into bite-sized pieces, and boil them in a pot of salted water until they are fork-tender. Drain and let them cool.
- Peel and chop the carrots into small pieces and boil them in another pot of salted water until they are tender. Drain and let them cool.
- In a large bowl, mix the potatoes, carrots, canned peas, finely chopped onion, chopped red and green bell peppers, and chopped hard-boiled eggs.
- In a small bowl, whisk together the mayonnaise, white wine vinegar, salt, and pepper. Pour the dressing over the potato mixture and mix well.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This will allow the flavors to meld together.
- Serve cold, garnished with additional chopped hard-boiled eggs and/or green onions if desired.