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READY IN ABOUT 1¾ hrs

Ensalada Rusa

Read Reviews (5)

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

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

3 beets, trimmed
4 potatoes, peeled and cubed
1 teaspoon salt

4 eggs
1/2 cup mayonnaise, or to taste

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Directions

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.
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.
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.
Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

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PREP 20 mins
COOK 20 mins
READY IN 1 hr 40 mins

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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.

—Gator Tots

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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.

—GEORGIACOOK1

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11 Ratings

Oct 19, 2012

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

—Tina

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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

—Jane

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Jul 15, 2012

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

—Emily

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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.

Nutritional Information

Ensalada Rusa

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 459
Calories from Fat: 244

% Daily Value *
Total Fat 27.1g 42 %
Saturated Fat 4.9g 24 %
Cholesterol 222mg 74 %
Sodium 868mg 35 %
Potassium 1167mg 33 %
Total Carbohydrates 44.3g 14 %
Dietary Fiber 6.4g 26 %
Protein 11.8g 24 %
Sugars 6.5g
Vitamin A 7 %
Vitamin C 75 %
Calcium 8 %
Iron 31 %
Thiamin 24 %
Niacin 40 %
Vitamin B6 56 %
Magnesium 25 %
Folate 70 %

* 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.