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Ensalada Rusa (Uruguayan Potato Salad)

Ensalada Rusa (Uruguayan Potato Salad): a sourced no cook recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Buzzcut50 at English Wikipedia, Public domain; https://commons.wikimedia.org/wiki/File:Russian_Salad.jpg; . Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Ensalada Rusa (Uruguayan Potato Salad)
Difficulty: Medium

Ingredients

  • •2 large potatoes , diced
  • •1 cup fresh peas
  • •2 carrots , diced
  • •½–¾ cup mayonnaise
  • •Salt to taste
  • •Pepper to taste

Instructions

  1. 1Cook all vegetables separately until tender, but not too soft.
  2. 2Allow to cool completely.
  3. 3Dress with mayonnaise, salt, and pepper.
  4. 4Serve as a side dish.

Camp tips

  • • Please note that the mayonnaise used for this dish should not be sweet.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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