Ensalada de Papa o Rusa by @luchokooc

40 min

6 servings

🥔

450 g

Potato

🍗

280 g

Chicken

🍖

270 g

Sausage

🧅

30 ml

White onion

🥚

360 ml

Mayonnaise

🧂

5 g

Salt

⚫

0.5 g

Pepper

🌿

8 g

Cilantro

🫛

160 g

Peas

🥕

130 g

Carrot

  1. Dice
    • potato

    Dice the 1 lb potato into bite-size cubes.

  2. Boil
    • chicken broth

    Bring 4 cups chicken broth to a boil on the stovetop.

  3. Cook
    • potato
    • chicken broth

    Cook the diced potato in the chicken broth until fork-tender, about 15 minutes.

  4. Drain
    • potato

    Drain the cooked potato and let it cool slightly.

  5. Blanch
    • white onion
    • salt

    Blanch 2 tbsp chopped white onion in salted hot water for 1 minute.

  6. Drain
    • white onion

    Drain the blanched white onion thoroughly.

  7. Add
    • potato
    • shredded cooked chicken

    Add the cooled potato and 2 cups shredded cooked chicken to a large mixing bowl.

  8. Add
    • sausage
    • white onion

    Add 6 sliced sausages and the blanched white onion to the bowl.

  9. Add
    • green peas
    • carrot

    Add 1 cup cooked green peas and 1 cup cooked diced carrot to the bowl.

  10. Stir
    • mayonnaise
    • cilantro

    Stir in 1 1/2 cups mayonnaise and 1/2 cup chopped cilantro.

  11. Season
    • salt

    Season the salad with 1 tsp salt and black pepper to taste.

  12. Mix
    • potato
    • shredded cooked chicken
    • sausage

    Mix gently until every ingredient is evenly coated with mayonnaise.

  13. Serve

    Serve immediately, or chill the salad before serving.

Ensalada de Papa o Rusa by @luchokooc

40 min

6 servings

🥔

450 g

Potato

🍗

280 g

Chicken

🍖

270 g

Sausage

🧅

30 ml

White onion

🥚

360 ml

Mayonnaise

🧂

5 g

Salt

⚫

0.5 g

Pepper

🌿

8 g

Cilantro

🫛

160 g

Peas

🥕

130 g

Carrot

Preparation Steps

  1. Step 1/13

    Dice the 1 lb potato into bite-size cubes.

    🥔potato
    🔪knife
    🪵cutting board

  2. Step 2/13

    Bring 4 cups chicken broth to a boil on the stovetop.

    🍲chicken broth
    🥄measuring cups

  3. Step 3/13

    Cook the diced potato in the chicken broth until fork-tender, about 15 minutes.

    🥔potato
    🍲chicken broth

  4. Step 4/13

    Drain the cooked potato and let it cool slightly.

    🥔potato
    🧺colander

  5. Step 5/13

    Blanch 2 tbsp chopped white onion in salted hot water for 1 minute.

    🧅white onion
    🧂salt
    🥄measuring spoons

  6. Step 6/13

    Drain the blanched white onion thoroughly.

    🧅white onion
    🧺colander

  7. Step 7/13

    Add the cooled potato and 2 cups shredded cooked chicken to a large mixing bowl.

    🥔potato
    🍗shredded cooked chicken
    🥣mixing bowl
    🥄measuring cups

  8. Step 8/13

    Add 6 sliced sausages and the blanched white onion to the bowl.

    🍖sausage
    🧅white onion
    🥣mixing bowl
    🔪knife
    🪵cutting board

  9. Step 9/13

    Add 1 cup cooked green peas and 1 cup cooked diced carrot to the bowl.

    🫛green peas
    🥕carrot
    🥣mixing bowl
    🥄measuring cups

  10. Step 10/13

    Stir in 1 1/2 cups mayonnaise and 1/2 cup chopped cilantro.

    🥚mayonnaise
    🌿cilantro
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring cups

  11. Step 11/13

    Season the salad with 1 tsp salt and black pepper to taste.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  12. Step 12/13

    Mix gently until every ingredient is evenly coated with mayonnaise.

    🥔potato
    🍗shredded cooked chicken
    🍖sausage
    🧅white onion
    🥚mayonnaise
    🫛green peas
    🥕carrot
    🌿cilantro
    🥣mixing bowl
    🥄wooden spoon

  13. Step 13/13

    Serve immediately, or chill the salad before serving.

    🥣mixing bowl

Composition

Ingredients

Types

Vegetables, Meat, Processed Meat, Condiments, Eggs, Seasonings, Herbs

Ingredients

Potato, Chicken, Sausage, White onion, Mayonnaise, Salt, Pepper, Cilantro, Peas, Carrot

Notes

Potato (cut into cubes, cooked in the broth where the chicken was cooked), Chicken (shredded), Sausage (sliced), White onion (chopped, previously blanched in hot water with salt), Pepper (to taste), Cilantro (chopped), Carrot (diced, previously cooked)

Allergens

Eggs

Dietetics

Dietary regimen

Gluten-free

Calories

710 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 39g, Fat: 47g, Fiber: 6g, Sugar: 6g

Nutritional Information

Minerals

Sodium: 1160mg, Potassium: 650mg, Iron: 2.4mg, Calcium: 55mg

Vitamins

Vitamin A: 620µg RAE, Vitamin C: 25mg, Vitamin K: 36µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

knife, cutting board, mixing bowl, colander, wooden spoon, measuring cups, measuring spoons

Appliances

Stove

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Lunch, Dinner, Potluck, Picnic, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Colombian, Latin American

Geographic

Colombia, South America

Various

Aspect

Texture

Creamy, Tender, Chunky, Soft

Flavors

Savory, Salty, Creamy, Herbal, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours because the salad contains mayonnaise and cooked meat), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Use a clean utensil when serving), freezer : (Not recommended because mayonnaise and cooked potatoes may separate and become watery after thawing)