Vegetarian Ensaladilla Rusa

Brighten up your table with this irresistible Vegetarian Ensaladilla Rusa, a plant-based twist on the classic Spanish potato salad. Packed with tender potatoes, sweet carrots, vibrant peas, and a medley of briny green olives, roasted red bell peppers, and delicate artichoke hearts, this dish is a flavorful celebration of Mediterranean ingredients. Tossed in a creamy, tangy dressing made with mayonnaise, white wine vinegar, and extra virgin olive oil, every bite is a perfect harmony of textures and tastes. Quick to prepare and best served chilled, this vegetarian potato salad is ideal for picnics, potlucks, or as a refreshing appetizer. Garnished with fresh parsley, it’s a colorful, crowd-pleasing addition to any meal.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Begin by peeling the potatoes and carrots, then cut them into small bite-sized cubes.

Step 2

Place the potatoes and carrots into a medium saucepan, cover with water, and add a pinch of salt.

Step 3

Bring to a boil and let simmer for about 10-12 minutes, or until the potatoes and carrots are just tender.

Step 4

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.

Step 5

Meanwhile, chop the canned red bell peppers, green olives, and canned artichoke hearts into small pieces.

Step 6

In a large bowl, combine the drained and cooled vegetables, chopped bell peppers, olives, and artichokes.

Step 7

In a separate, smaller bowl, whisk together the mayonnaise, white wine vinegar, extra virgin olive oil, salt, and black pepper until smooth.

Step 8

Pour the dressing over the vegetable mixture and gently toss to coat all the ingredients thoroughly.

Step 9

Finely chop the fresh parsley and sprinkle it over the salad, tossing again for even distribution.

Step 10

Cover the bowl and refrigerate the salad for at least 1 hour, allowing the flavors to meld.

Step 11

Serve chilled or at room temperature, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1176.7g)

Amount per serving	% Daily Value*
Calories	1963.6

Total Fat 132.2g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 147.1mg	0%
Sodium 4199.7mg	0%
Total Carbohydrate 181.2g	0%
Dietary Fiber 29.3g	0%
Total Sugars 22.9g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 251.0mg	0%
Iron 10.0mg	0%
Potassium 3773.9mg	0%

*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.

Source of Calories

Fat: 59.2%

Protein: 4.8%

Carbs: 36.0%