Insalata Russa Recipes

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INSALATA RUSSA



Insalata Russa image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel and cube 2 russet potatoes and 2 carrots; boil in salted water until tender, 8 minutes, adding 3/4 cup frozen peas during the last minute. Drain and cool. Toss with 2 chopped hard-boiled eggs, 1/4 cup mayonnaise, 1 tablespoon each olive oil, and white wine vinegar, 1 teaspoon Dijon mustard and salt and pepper.

ENSALADA RUSA



Ensalada Rusa image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 Yukon gold potato, peeled, small dice and boiled in salted water until tender
2 Peruvian potatoes, peeled, small dice and boiled in salted water until tender
1 sweet potato, peeled, small dice and boiled in salted water until tender
1 large beet, roasted on salt, peeled, small dice
1 carrot, peeled, small dice (blanched)
1 cup peas, blanched if fresh, if not, canned is fine
Spicy Mayonnaise Dressing, recipe follows
2 tablespoons mayonnaise, homemade is preferable
3 egg yolks
1 lemon, juiced
1 clove garlic
1 shot hot pepper sauce
1 shot Worcestershire
1 1/2 cups vegetable oil

Steps:

  • Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
  • In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.

ENSALADA RUSA



Ensalada Rusa image

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

Provided by Linda V.

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 4

Number Of Ingredients 5

3 beets, trimmed
4 potatoes, peeled and cubed
1 teaspoon salt
4 eggs
½ cup mayonnaise, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 459.4 calories, Carbohydrate 44.3 g, Cholesterol 196.4 mg, Fat 27.1 g, Fiber 6.4 g, Protein 11.8 g, SaturatedFat 4.9 g, Sodium 868.3 mg, Sugar 6.5 g

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