Russian Potato Salad from Costa Rica Recipe -
Russian Potato Salad from Costa Rica Recipe

Russian Potato Salad from Costa Rica

Recipe by  

"This is a great recipe my aunt used to make while I lived In Costa Rica. It is a typical Costa Rican dish believed to have originated in Russia. Peas are optional but I prefer without. It's an easy Russian salad with a very pretty color. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 10 mins


  1. Place the potatoes into a pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
  2. While the potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and dice once cold.
  3. Place the potatoes, beets, eggs, and mayonnaise into a bowl, mix well, and season to taste with salt and pepper.
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Reviews More Reviews

Jun 14, 2010

I have been making this for years but didn't know it was Russian. I personally like it. I do use pickled beets and or pickled eggs because I like the zing from the vinegar, it gives it more taste. If you like beets you will like it. Thanks for sharing.

Jun 14, 2010

I've lived in Costa Rica for 7 years and this is my favorite salad. We call it Ensalada Rusa. Great recipe.


13 Ratings

Jun 23, 2010

A unique potato salad. As one reviewer suggested, I used pickled beets which really had a nice flavor. I think regular beets would be too bland. Tasty, interesting to try, but I prefer a more traditional potato salad.

Dec 20, 2011

Any recipe that has beets in it, is good in my opinion. I add 3 cooked chopped hard boiled eggs and a small can of peas and a little mustard and vinegar. Great recipe!

Jul 02, 2011

This is truly a delicious and unique potato salad. I make as is with the exception of the beets - I buy pickled beets as it definitely kicks up the flavor. You don't need to add too much to this recipe, likely just a bit more mayo than it calls for (my preference). I also chop the eggs as I prefer that texture to diced.

Jun 11, 2011

It's a great recipe! nevertheless,I do add some lemon juice ... but this just a matter of taste!

Mar 30, 2012

Really good recipe if you want a change from the usual potato salad, especially if you like beets. I used fresh beets that I diced and and boiled for a while until they were fork soft. Separately boiled the potatoes as well as the eggs. Moth my kids love beets, so they loved this salad! I do not care for beets, so I can't comment...I did add a squeeze of mustard to give it a bit of tang, and it works pretty well! Thanks for sharing :)

Jul 21, 2011

I used the option of adding peas, and cooked fresh beets instead of using the canned variety. This is delicious and easy to assemble. I've already been asked to make this again!


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  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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