Ensaladilla Russa (Russian Salad) Recipe

Name: Ensaladilla Russa (Russian Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg yolks; 1 teaspoon Dijon mustard; ¼ teaspoon salt; ½ cup mildly flavored olive oil; 2 tablespoons lemon juice; 2 garlic cloves, minced; 1 teaspoon boiling water; 0.5 (10 ounce) jar artichoke hearts (7-10 hearts); 3 potatoes, unpeeled; ½ cup green beans, chopped into 1/2 inch lengths; 1 carrot, 1/2 inch dice; ⅔ cup fresh peas or ⅔ cup frozen peas; 2 tablespoons pickle relish; 2 tablespoons capers, rinsed and drained; 4 anchovy fillets, minced; 10 black olives, pitted and sliced into thirds; salt & freshly ground black pepper, to taste; black olives (garnish)

Servings: persons

2 egg yolks
1 teaspoon Dijon mustard
¼ teaspoon salt
½ cup mildly flavored olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon boiling water
0.5 (10 ounce) jar artichoke hearts (7-10 hearts)
3 potatoes, unpeeled
½ cup green beans, chopped into 1/2 inch lengths
1 carrot, 1/2 inch dice
⅔ cup fresh peas or ⅔ cup frozen peas
2 tablespoons pickle relish
2 tablespoons capers, rinsed and drained
4 anchovy fillets, minced
10 black olives, pitted and sliced into thirds
salt & freshly ground black pepper, to taste
black olives (garnish)

1
Using an electric beater, combine egg yolks, mustard and 1/4 tsp salt until creamy.
2
Slowly add the oil in a fine stream, beating constantly until all the oil has been incorporated into the mayonnaise.
3
Add the lemon juice, garlic, and 1 tsp boiling water and beat until well combined (about 1 minute).
4
Chill.
5
Rinse the potatoes, cover with salted water and bring to a simmer.
6
Cook for 20 minutes or until the potatoes can easily be poked with a fork.
7
Drain and allow to cool.
8
When cool, dice into 1/2 inch cubes.
9
Blanch the beans, carrots and peas in boiling salted water until al dente.
10
Shock in cold water then drain completely.
11
Cut each artichoke heart into quarters.
12
Mix vegetables in a large bowl with capers, anchovies, and sliced olives.
13
Add the mayonnaise and toss to combine.
14
Season to taste.
15
Plate and garnish with whole olives.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 egg yolks, 1 teaspoon Dijon mustard, ¼ teaspoon salt, ½ cup mildly flavored olive oil, and more.

Yes, Ensaladilla Russa (Russian Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ensaladilla Russa (Russian Salad)

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