Comments on: Russian Salad – Ensalada Rusa

By: Asian Noodle Salad | Pick Up The Fork

Asian Noodle Salad | Pick Up The Fork — Mon, 12 Sep 2011 21:49:38 +0000

[...] like a good combination to some, since Argies are accustomed to haute cuisine sides like the famed ensalada rusa or carrot and mayonnaise salad. This Asian style pasta salad never seems to disappoint: crunchy [...]

By: Rebecca

Rebecca — Wed, 30 Dec 2009 14:33:15 +0000

Hey there!! I added a link to this post in my post today. I can’t believe how long it took me to post about what is one of the most common dishes in Argentina! Cheers!

By: Melissa

Melissa — Tue, 22 Dec 2009 00:43:08 +0000

I’ve been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,
Melissa

melissa@foodista.com
Editor and Community Developer
Foodista.com — The Cooking Encyclopedia Everyone Can Edit

By: Silvia

Silvia — Thu, 20 Aug 2009 06:02:23 +0000

Hi! Quick question… how many servings is your Ensalada Rusa for?

Thank you!

By: Loly

Loly — Mon, 15 Jun 2009 22:36:03 +0000

I agree with Lola and Mario C. that is why when refering to this salad I always say “Argentine Ensalada Rusa”. I love all potatoe salads but this simple recipe is my favorite. Next time I make it I’ll take your tip to boil the potatoes whole with the skins on.

By: Mario C

Mario C — Mon, 08 Jun 2009 00:00:13 +0000

The original Ensalada Rusa is the origial posted here. If you add, for example, bits and pieces of chiken, it is now what argentinians call “ensalada de ave” (poultry salad). It is still, de-li-cious, but you should change the name in your menu.

By: Yerba1

Yerba1 — Thu, 21 May 2009 14:26:20 +0000

Nice. I love the picture. I am a purist, and the purist in me says that the basic rusa described here it perfect. The best time for me to make it in Utah is Fall, with fresh potatoes from Southern Idaho. I have to make the trip to the “La Pequenita” supermercado and get fresh mayonesa – but late fall havested carrots are super sweet, farmer’s market peas are usually second or third crop, again delicious, but the fresh Idaho bakers, boiled, cubed and served along side a nice Medium rare steak – it’s heaven. After dinner, un buen mate, con flan, y vainillas. Thanks Amigo

By: gabriela

gabriela — Mon, 23 Jun 2008 20:36:26 +0000

I love Ensalada Russa, I do it just like this but i add a few more goodies. I put 3 chopped hard boiled eggs, a cup of olives with the pimentos inside ( i cut them in halves), and decorate it with a few tomato wedges.

By: Kris

Kris — Sat, 24 May 2008 20:12:14 +0000

Made this today along with an ambitious meat bbq and it was a big hit. I liked how the sweet peas balanced out the rest of the flavors. I had to add a little lemon juice to liven it up though. Will try the beets next time,

By: Asado Argentina

Asado Argentina — Tue, 15 Apr 2008 10:21:41 +0000

Hey JD,

I’ve made that a couple of times and the flavors really do go well together.