Colombian Ensalada Rusa, or Russian Salad with Beets, is a vibrant and nourishing dish that bridges global culinary traditions with Colombian flair. The dish has its roots in Olivier salad, a classic Russian creation named after Lucien Olivier, a Belgian chef who brought it to popularity in 19th-century Moscow. Traditionally, Olivier salad consisted of an intricate mix of luxury ingredients like caviar, grouse, and crayfish bound together in a rich mayonnaise dressing. Over time, the dish evolved regionally, often simplifying and adapting to include more locally accessible ingredients. It eventually earned a global following, with countless variations flourishing across Europe, Latin America, and beyond.
In Colombia, Ensalada Rusa has become a much-loved staple, frequently featured during holiday celebrations, family gatherings, or as a versatile side dish to accompany everyday meals. What makes the Colombian adaptation particularly distinct is the addition of brightly colored, earthy beets. This simple yet transformative change not only contributes a stunning magenta hue to the salad, but also imbues the dish with a naturally sweet and earthy depth that speaks to the abundance of Colombia’s agriculture. Beets are commonly used in Colombian cuisine and are valued for their nutritional qualities, making their inclusion in this dish both a practical and flavorful choice.
The Colombian version retains the foundational components of boiled potatoes, carrots, peas, and a creamy mayonnaise-based dressing, but reflects its culinary identity with subtle adjustments. For instance, Colombian Ensalada Rusa incorporates apple cider vinegar, balancing the richness of the mayonnaise with a hint of tangy brightness. This twist is influenced by Colombia’s affinity for harmonious flavor contrasts in dishes, a characteristic rooted in the country’s diverse culinary heritage.
In many households, Ensalada Rusa is customized to reflect personal tastes, making it an endlessly adaptable dish. The addition of hard-boiled eggs not only enhances its texture but also boosts its protein content, elevating the dish from side salad status to a more filling option. It’s often garnished with sliced avocado and a sprinkle of chopped cilantro, adding a fresh, creamy finish that emphasizes the vibrancy of Colombian ingredientes.
Beyond its flavor, Ensalada Rusa reflects the communal spirit of Colombian food culture, where dishes are often prepared with an emphasis on shared experiences. It is common to prepare this salad ahead of gatherings, allowing the flavors to meld over time while creating space to enjoy the company of friends and family.
For those seeking a vegan alternative, swapping the mayonnaise for a plant-based version and omitting the eggs ensures that everyone at the table can enjoy this colorful creation. Whether served as a side to a traditional Colombian meal like roasted chicken or Bandeja Paisa, or as a light stand-alone dish, Colombian Ensalada Rusa is a celebration of adaptability, cultural fusion, and the importance of tradition in modern cooking.
Colombian Ensalada Rusa
Ingredients
Main Ingredients
- 2 cups potatoes peeled and diced into 1/2 inch cubes
- 1 ½ cups beets cooked and diced
- 1 cup carrots peeled and diced
- ¾ cup peas fresh or frozen
- ½ cup (affiliate link)mayonnaise
- 1 tablespoon (affiliate link)olive oil
- 1 tablespoon (affiliate link)apple cider vinegar
- 1 teaspoon (affiliate link)salt to taste
- ½ teaspoon (affiliate link)ground black pepper freshly ground
- 2 medium eggs hard-boiled and diced
Garnish
- 1 small avocado sliced
- 2 tablespoons fresh cilantro chopped
Instructions
- Bring a large pot of salted water to a boil. Add diced potatoes and cook for 10-12 minutes until fork-tender. Drain and set aside to cool.
- In a separate small pot, boil the carrots until just tender, about 5-7 minutes. Add peas for the last 2 minutes. Drain and let cool.
- In a mixing bowl, combine cooled potatoes, beets, carrots, peas, and hard-boiled eggs. In a small bowl, whisk together mayonnaise, olive oil, apple cider vinegar, salt, and black pepper.
- Gently fold the dressing into the vegetables, being careful not to mash the potatoes. Ensure everything is coated evenly.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
- Before serving, garnish with sliced avocado and chopped cilantro.