Ensalada Rusa Recipe

Peel and chop

Peel the potatoes and carrots. Cut the potatoes into roughly 1/2-inch (1–1.5 cm) dice so they cook evenly. Cut the carrots into similar-sized dice.

Place the diced potatoes in a pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat and simmer until potatoes are just tender when pierced with a fork, about 8–12 minutes depending on size. Do not overcook — they should hold their shape.

In the last 3–4 minutes of the potato cooking time, add the diced carrots to the same pot (or cook separately in a small saucepan) so carrots are tender but not mushy. Drain potatoes and carrots into a colander and immediately rinse briefly with cold water or transfer to an ice bath to stop cooking. Drain well and set aside to cool and dry slightly.

Cook peas

If using frozen peas: bring a small pot of water to a boil, add peas and blanch 1–2 minutes until bright green and tender. Drain and plunge into cold water to stop cooking, then drain well. If using fresh peas, cook until tender and chill similarly.

If you don’t have pre-cooked chicken: poach 1 large chicken breast in simmering water or seasoned broth for 12–15 minutes until cooked through, then let rest and shred or dice. Alternatively use leftover or rotisserie chicken and chop into bite-size pieces.

If using hard-boiled eggs: place eggs in boiling water for 9–11 minutes, cool in ice water, peel and chop. Set aside.

In a medium bowl combine mayonnaise, yogurt or sour cream (if using), Dijon mustard, vinegar or lemon juice, salt, pepper, and sugar (if using). Whisk until smooth and taste; adjust salt, pepper, or acidity to your preference.

In a large mixing bowl combine the cooled potatoes, carrots, blanched peas, chopped chicken, and chopped hard-boiled eggs (if using). Gently fold to mix without breaking up the potatoes.

Add the dressing a little at a time (start with about 3/4 cup) and gently toss until everything is coated. Add more dressing if you prefer a creamier salad. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar/lemon if needed.

Cover and chill the salad for at least 1 hour to let flavors meld. The salad can be served chilled or at cool room temperature. Before serving, garnish with chopped parsley if desired.