Uruguayan Potato Salad Ensalada Rusa Recipes

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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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