Ensalada Rusa Food

ENSALADA RUSA RECIPE (SPANISH POTATO SALAD)

Steps:

• Clean the potatoes to get rid of dirt and sand.
• Fill a large pot with water and bring it to boil. Put the potatoes unpeeled in the water and cook until they are cooked. Tip: Don't cook them too long as they will end up as mashed potatoes when you mix your salad.
• Once the potatoes are done cool them with cold water until you can handle them with your hands. Remove the peel of the potatoes and cut them into small cubes.
• Take a big bowl and add two cups of home-made mayonnaise and one roasted pepper, sliced into strips.
• Use a fork to flake the tuna and add it to the bowl.
• Drain the water of the carrots and peas can and add them also to the bowl.
• Peel one of the hard-boiled eggs and add to the bowl as well.
• Now, mix all ingredients. If necessary, add more mayonnaise.
• To decorate your salad, add black olives, the second hard-boiled egg (cut in small pieces), and red pepper on top.
• Enjoy your home-made Ensalada Rusa!

SPANISH POTATO SALAD - ENSALADA RUSA

Steps:

• Scrub the potatoes to clean off any loose dirt and sand.
• Pour water into a large pot, cover and bring to a boil on high heat. Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Test the doneness by pricking with a fork to make sure they are cooked but still firm. Don't overcook the potatoes, or you'll end up with mashed potatoes when mixing your salad.
• Boil the eggs until hard . Cool the eggs.
• Drain the water from the pot and add cold water to the pot, covering the potatoes. Change water every few minutes until the potatoes are cool enough to handle with your bare hands. Refrigerate for a few minutes to cool further.
• Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2-inch cubes). Return to refrigerator while you prepare the other ingredients.
• Put approximately 1 1/2 cups of mayonnaise into a bowl. Slice 1 of the roasted pepper into strips about 1/3-inch wide, then cut into smaller pieces and add to bowl.
• Drain tuna thoroughly, then flake with a fork and add to bowl.
• Drain carrots and peas and add to bowl.
• Peel 1 egg, chop and add to bowl.
• Mix all ingredients together.
• Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration. Traditionally, a thin layer of mayonnaise is spread over the top of the salad using the back side of a large spoon. Slice remaining red pepper into thin strips and arrange on top of salad. Drain the white asparagus and olives. Carefully slice hard-boiled eggs lengthwise. Use to decorate the salad.

ENSALADA RUSA

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.

ENSALADA RUSSA - SUMMER SALAD

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.

ENSALADA RUSA

Steps:

• Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
• In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.

EASY RUSSIAN SALAD

Steps:

• Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

THE BEST RUSSIAN SALAD (ENSALADILLA RUSA, ESTRELLA DE PLATA)

Steps:

• Make the salad: Place the potatoes, carrot and turnip in a medium-size saucepan. Add water to cover by 2 inches, bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, partially covered, until all the vegetables feel tender when pierced with a skewer, about 15 minutes for the carrot and turnip, a bit longer for the potatoes.
• As the vegetables become soft, use a slotted spoon to transfer them to a bowl. Take care not to over cook.
• Bring the water back to a boil, add the green beans, and cook until tender, about 5 minutes (they should be neither al dente or overcooked). Drain the beans, blot them dry with paper towels and set aside. Let the vegetables cool to room temperature.
• Peel the potatoes, carrot and turnip, then cut them into small dice and transfer to a mixing bowl.
• Cut the green beans into a 3/4-inch lengths and add them to the bowl with the diced vegetables. Then add the peas, tuna, roasted peppers and the 2 chopped eggs. Using a sturdy fork, mash the salad until it has a chunky-creamy consistency.
• Make the dressing: Place the olives, anchovies, 2 tablespoons of the mayonnaise, and 3 tablespoons water in a blender and process until a medium-fine paste forms. Stir the olive mixture into the the salad.
• Place the remaining maynnaise and the lemon juice into a small bowl and whisk to mix, then stir into the salad. Season with salt and pepper to taste. If you'd like the salad to be moister, add more mayo.
• Cover the bowl with plastic wrap and let the salad stand for about 2 hours. (You can make the salad up to 1 day ahead. Refrigerate it and let it come to room temperature before serving). To serve, spoon the salad on a shallow serving dish and garnish with the grated egg.