Ensalada Rusa Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 19, 2012
A taste of home for my Colombian husband, whose country has a variation on this dish.
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Cooking Level: Beginning

Home Town: Strathclair, Manitoba, Canada
Living In: Brandon, Manitoba, Canada

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Reviewed: Aug. 9, 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
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Whitefish Bay, Wisconsin, USA
Living In: Mount Vernon, Washington, USA

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Reviewed: 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.
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Cooking Level: Professional

Home Town: Atlanta, Georgia, USA

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Reviewed: 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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Reviewed: Jun. 19, 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.
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