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Ensaladilla rusa con pollo


4-5 small red potatoes

1 PD. Of shredded chicken

½ cup chopped giardiniera (pickled vegetables in a jar)

⅓ cup of the pickling juice from the giardiniera jar

3 boiled eggs, roughly chopped

3 roasted red peppers from a jar

¼ cup chopped spanish olives

1 ½ cup mayo or more if you like it creamier

1 cup cooked peas

Salt & pepper to taste

Handful of chopped chives


Boil your potatoes (skin on) over high heat for 20-25 or until tender. Make sure to not overcook so they don’t fall apart. Discard the water & let them cool.

Once cooled, peel the skins off of your potatoes, finely dice and add to your large mixing bowl. Smash them down just a bit, not too much. Add your pickled vegetables, peppers, mayo & olives and stir until nice and combined. To this mixture add your pickling liquid, S&P, peas & chicken and mix again. Top off your finished ensaladilla with chopped eggs, red pepper & chives


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