Ensalada Rusa Recipe - Allrecipes.com
Ensalada Rusa Recipe
  • READY IN ABOUT hrs

Ensalada Rusa

Recipe by  

"My Salvadoran sister-in-law's beet, potato, and egg salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
  2. Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
  3. Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
  4. Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Jun 20, 2011

The beets and pink color conjured great interest during our lunch, but once everyone tried it, they loved it (even my 5 year-old)! I used 2 pounds of potatoes, 3 beets, 4 eggs, safflower mayo, and a bit of chipotle seasoning. It made enough for about 8 people, and was very delicious.

 
Jul 18, 2012

I live in Central America and this is one of my favorite salads. It's great as published but even better with a little fresh chopped cilantro added. Please use fresh beets as called for in the recipe. The taste and texture will suffer if you use canned, and don't even attempt it with pickled beets or sweetened (Harvard) beets. If you're looking for a variation on ordinary potato salad, give this a try. You won't regret it.

 

11 Ratings

Oct 19, 2012

A taste of home for my Colombian husband, whose country has a variation on this dish.

 
Aug 09, 2012

This is simply wonderful. The combination of four simple ingredients couldn't be better. The crunch of the beets, followed up with their earthy taste is the perfect complement to the potatoes and eggs. Once you stir in the mayonnaise, the pink hue makes it even more interesting. Season to your own taste. This recipe is great without any changes

 
Jul 15, 2012

Yum, will make again. I had some beets to use up. I made with Vegennaise and it was quite tasty.

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 222 mg
  • 74%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 868 mg
  • 35%

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

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