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Red Salad


"If you love beets, (which I didn't till I tried this) you'll love this! My Peruvian mother-in-law taught me how to make this extraordinary recipe! It goes great with fried chicken, but I usually make it when I make my Puerto Rican arroz con pollo. My husband refuses to eat chicken if I don't include this salad."
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2 h 15 m servings 230 cals
Original recipe yields 4 servings


  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
  2. Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

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Read all reviews 36
  1. 47 Ratings

Most helpful positive review

In Peru, they usually don't put mustard. Usually it's either with just the mayonnaise, or with lime juice & salt. It's called "Ensalada Rusa" which translates to "russian salad". Usually the pe...

Most helpful critical review

Great, colorful presentation. Okay flavor, somewhat lacking. I encourage anybody making this dish to add their own pizazz to it.

Most helpful
Most positive
Least positive

In Peru, they usually don't put mustard. Usually it's either with just the mayonnaise, or with lime juice & salt. It's called "Ensalada Rusa" which translates to "russian salad". Usually the pe...

Nice - like a fancy potato salad - goes well with burgers or chicken. I washed, peeled and chunked the pieces ahead of time lowering the cooking time a little bit (15 min for beets, add potatoes...

This was fantastic! I've made it a few times & love adding chopped hard boiled egg & celery.

A good combination, but a little bland for my taste. I added some chopped chives; also needed a bit of salt at the table. But otherwise, a nice dish. I peeled and chunked veggies before cooki...

I, too, had only had the salad bar version of beets. This was great! I used a sweet potato instead of a regular potato, and cut the veggies in chunks to reduce the boiling time. It's definite...

As with other reviewers, I chopped up the veggies before cooking them. In order to "sell" my husband on a salad that contains beets I boiled the beets separately so the red color wouldn't bleed...

I definitely recommend cutting up the veggies before cooking, as other reviewers suggested.

I was not a beet fun, now I use this recipie regularly and really enjoy this salad!

Hi ladies! Thank you for the positive feedback and suggestions! The only reason why I don't chop or peel before hand is because I found the peels retain more of the vegetables flavor. I've done ...