Red Salad Recipe -
Red Salad Recipe
  • READY IN hrs

Red Salad

Recipe by  

"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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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2006

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 10 min, add carrots 10 min). Made a nice salad plus I saved the broth for veggie soup.

Most Helpful Critical Review
Jun 23, 2010

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

Feb 19, 2009

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 people there add other vegetables to this salad, such as cut-up string beans(boiled), and peas or corn.

Aug 25, 2005

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

Jul 05, 2007

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 cooking and pressure cooked them to save time. I put them in a steamer basket with about a cup of water in my pressure cooker. Just 1-2 minutes at pressure, then release pressure immediately. The beets should be cut into the smallest chunks and the potatoes in the largest chunks for everything to finish cooking at the same time.

Feb 02, 2005

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 definitely a keeper.

Sep 23, 2010

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 onto the rest of the vegetables in the cooking process. I cooked the beets for 30 mins and the carrots and potatoes for 20.

Aug 21, 2007

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


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  • Calories
  • 230 kcal
  • 11%
  • Carbohydrates
  • 47.8 g
  • 15%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 195 mg
  • 8%

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

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