John Myers
Ensalada Rusa Con Pollo – Spanish Potato Salad
The perfect ensalada rusa con pollo – spanish potato salad recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes (peeled)
- 300 g Cooked chicken (e.g. chicken leg, chicken breast)
- 300 g Carrots
- 90 g Peas
- 60 g Onion red
- 150 g Mayonnaise
- Salt
- Pepper
- 2 tsp Garlic powder
Tip for chicken
- You can simply boil chicken legs or chicken breast in salted water for this purpose. Then simply let the meat cool down and clean the bone or tear the chicken breast with a fork. (If you want, you can of course cook a chicken broth from a soup chicken or chicken legs and root vegetables and then use it for other purposes)
preparation
- Cut the potatoes into approx. 1cm cubes. Peel the carrots and cut into 0.5 cm cubes. Cook both together in boiling salted water for 10-20 minutes (depending on the type of potato) until soft (the potatoes should be so soft that they can be stirred later). Add the peas 5 minutes before the end of cooking and cook briefly.
- Tear up the chicken into small pieces. Dice the onion (white is also possible, red is more attractive). Mix everything with the lukewarm potatoes / carrots / peas and the mayonnaise. The potatoes are partially mashed, but that’s how it should be. Season everything with garlic powder, salt and pepper and season to taste.
- Cover the finished salad and let it sit in the refrigerator for a few hours (preferably overnight).
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