Vegetarian Ensaladilla Rusa
Delight in the vibrant flavors of Vegetarian Ensaladilla Rusa, a plant-based twist on the classic Spanish potato salad. Packed with tender potatoes, sweet carrots, and peas, this version also features the briny tang of green olives, the smoky depth of canned red bell peppers, and the delicate flavors of artichoke hearts. Tossed in a creamy, tangy dressing infused with white wine vinegar and extra virgin olive oil, this easy-to-make salad is ideal as a refreshing appetizer or a side dish for any meal. With fresh parsley adding a burst of herbal brightness, this chilled crowd-pleaser brings Mediterranean flair to your table in just 35 minutes! Perfect for vegetarians and bursting with wholesome ingredients, the Vegetarian Ensaladilla Rusa is a must-try dish that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 500 grams potatoes
- 2 medium carrots
- 100 grams frozen peas
- 100 grams canned red bell peppers
- 50 grams green olives
- 100 grams canned artichoke hearts
- 150 grams mayonnaise
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by peeling the potatoes and carrots, then cut them into small bite-sized cubes.
Place the potatoes and carrots into a medium saucepan, cover with water, and add a pinch of salt.
Bring to a boil and let simmer for about 10-12 minutes, or until the potatoes and carrots are just tender.
In the last 2 minutes of cooking the potatoes and carrots, add the frozen peas to the pot. Drain all vegetables and let them cool completely.
Meanwhile, chop the canned red bell peppers, green olives, and canned artichoke hearts into small pieces.
In a large bowl, combine the drained and cooled vegetables, chopped bell peppers, olives, and artichokes.
In a separate, smaller bowl, whisk together the mayonnaise, white wine vinegar, extra virgin olive oil, salt, and black pepper until smooth.
Pour the dressing over the vegetable mixture and gently toss to coat all the ingredients thoroughly.
Finely chop the fresh parsley and sprinkle it over the salad, tossing again for even distribution.
Cover the bowl and refrigerate the salad for at least 1 hour, allowing the flavors to meld.
Serve chilled or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 4200 mg | 183% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 22.9 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3774 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
