This potato salad is a mix between the traditional Ecuadorian “Ensalada Rusa” and Venezuelan “Ensalada de Gallina”. This salad makes a perfect side dish for many meals and is typically served during the holidays in different Latin American countries.
This recipe calls for simple and basic main ingredients:
Potatoes/Carrots/Green Peas/Corn/Red Bell Pepper/Onions/Cilantro
The potato salad can be prepared ahead of time by mixing all of the ingredients except for the condiments that will be added before serving.
- 2 LBS/around 4-5 medium size Russet/Idaho Potatoes (peeled, cooked, and diced)
- 3 Medium Sized Carrots (peeled, cooked, and diced)
- 1 Cup Frozen Green Peas (boiled for 3 minutes)
- 1 Cup Frozen Corn (boiled for 3 minutes)
- ½ Red Bell Pepper (diced)
- 1 Onion (diced)
- Cilantro (chopped)
- ½ Cup Mayonnaise
- ½ Teaspoon Salt
- ½ Teaspoon Garlic Powder
- Pepper to taste
- 1 Chicken Breast (boiled and shredded)
- Place all of the ingredients in a large bowl, except for the mayonnaise.
- Mix all of the ingredients thoroughly.
- Mix the mayonnaise right before serving.
To save time, cut the potatoes and carrots in half and cook them together with 1/2 teaspoon of salt.
I use frozen peas and corn, boil them together for about three minutes and drain.
If adding chicken to the salad, boil one chicken breast with a pinch of salt, a piece of onion, and one garlic clove. Cook for about 20 minutes and once cooled shred the chicken using a fork.