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Best Easy Ensalada Rusa Mexicana Recipe

Name: Best Easy Ensalada Rusa Mexicana Recipe
Total time: 40 min
Yield: 180 g
Ingredients: russet potatoes 4 medium; carrots 2 medium; frozen peas 1 cup; celery 1 stalk; hard-boiled eggs 2 pieces; mayonnaise 3 heaping tbsp; salt 1 tsp; black pepper 0.25 tsp; apple cider vinegar 1 tsp

Mexican-style Russian potato salad with vegetables and mayo is a celebration side dish staple. This vegetarian, family-friendly salad is a fresh, hearty accompaniment to festive meals.

Cook 40 min Difficulty EASY 225 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

russet potatoes 4 medium
carrots 2 medium
frozen peas 1 cup
celery 1 stalk
hard-boiled eggs 2 pieces

Seasonings/Sauce

mayonnaise 3 heaping tbsp
salt 1 tsp
black pepper 0.25 tsp
apple cider vinegar 1 tsp

Nutrition summary

Carbohydrates 28 g 50%

Protein 4 g 7%

Fat 11 g 43%

Serving size 180g

Cooking steps

1

Peel and dice the russet potatoes and carrots into 1/2-inch cubes for even cooking.
2

Bring a large pot of salted water to a boil. Add potatoes and carrots; simmer on medium-high heat for 10–12 minutes, until tender but not mushy.
3

Add frozen peas in the last 2 minutes of boiling. Drain all vegetables well and spread on a tray to cool; excess moisture can dilute the salad.
4

Finely chop the celery and hard-boiled eggs. Once vegetables are cooled to room temperature, add celery and eggs to the mix.
5

In a large bowl, combine the cooked vegetables, celery, and eggs. Gently fold in mayonnaise, salt, black pepper, and apple cider vinegar until evenly coated. Taste and adjust seasoning if needed.
6

Cover and chill in the refrigerator for at least 1 hour before serving for best flavor and texture.

Personalized Q&A

Q. What's the key ingredient that gives Ensalada Rusa Mexicana its signature flavor and texture?

The star ingredient in this recipe is the combination of tender russet potatoes and creamy mayonnaise. The potatoes provide the salad’s hearty base and comforting texture, while the mayonnaise ties all the flavors together and adds richness. Crisp carrots, peas, and celery add additional freshness and crunch.

Q. How do I avoid mushy vegetables in this salad?

To prevent mushy vegetables, dice potatoes and carrots evenly and simmer on medium-high heat just until fork-tender, typically 10–12 minutes. Add peas only in the last 2 minutes. Drain thoroughly and cool spread out on a tray—removing extra moisture helps maintain a hearty texture in the finished salad.

Q. What nutrition facts should I know about each serving?

Each 180g serving of this Ensalada Rusa Mexicana provides about 225 kcal, with 28g carbohydrates (50% of calories), 4g protein (7%), and 11g fat (43%). It’s a balanced side full of fiber and flavor, suitable for vegetarian diets.

Q. Why let the salad chill before serving?

Chilling allows the flavors to meld and helps the textures firm up. It also lets the mayonnaise and seasoning coat the ingredients evenly, making the salad taste fresh and cohesive when you’re ready to serve.

Best Easy Ensalada Rusa Mexicana Recipe

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