Ensalada Russa Summer Salad Food

ENSALADA RUSA

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.

ENSALADA RUSA RECIPE (SPANISH POTATO SALAD)

Steps:

• Clean the potatoes to get rid of dirt and sand.
• Fill a large pot with water and bring it to boil. Put the potatoes unpeeled in the water and cook until they are cooked. Tip: Don't cook them too long as they will end up as mashed potatoes when you mix your salad.
• Once the potatoes are done cool them with cold water until you can handle them with your hands. Remove the peel of the potatoes and cut them into small cubes.
• Take a big bowl and add two cups of home-made mayonnaise and one roasted pepper, sliced into strips.
• Use a fork to flake the tuna and add it to the bowl.
• Drain the water of the carrots and peas can and add them also to the bowl.
• Peel one of the hard-boiled eggs and add to the bowl as well.
• Now, mix all ingredients. If necessary, add more mayonnaise.
• To decorate your salad, add black olives, the second hard-boiled egg (cut in small pieces), and red pepper on top.
• Enjoy your home-made Ensalada Rusa!

ENSALADA RUSA

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 RECIPE (DOMINICAN POTATO SALAD)

Steps:

• In a large pot over medium high heat, boil the potatoes and the carrots until tender, about 15- 20 minutes. After about 10 minutes of cooking, add the eggs to the pot to boil the eggs with the potatoes and carrots until cooked. Remove from the heat and discard the boiling water. Let cool.
• While the potatoes are cooking, place the onion in a small bowl. Stir in vinegar and a pinch of salt and pepper. Set aside.
• Cut the cooled potatoes, carrots and eggs into cubes. Place it all in a large mixing bowl. Add the peas, corn, reserved onion, beets and mayonnaise. Mix to combine well. To make the ensalada mixta, omit adding the beets.
• Place in the fridge until ready to serve.

ENSALADA RUSSA - SUMMER SALAD

Steps:

• Peel the potatoes and wash them. Boil the potatoes and eggs in the same pot if you want or in separate pots. The potatoes will be done once you stick a fork in them and they break apart easily. Drain and set aside to cool.
• Boil the green sweet peas in a pot. Drain and set aside.
• In the meantime, while the potatoes are cooking, slice the olives in four pieces.(in half and then in half again.) set aside.
• Peel the shell off of the eggs as soon as they are done cooking. (caution they will be hot) I find that it is easier to remove the egg shell under cold running water. Put one egg aside and Cut the remaining eggs into very small pieces.
• Check to see if potatoes are cool enough. If they are you will need a mixing bowl. Put the potatoes in the bowl and mash them with masher (do not use a mixer) Mash the potatoes until there are a few lumps.
• Add the tuna, eggs, peas, and olives. Mix all these ingredients thoroughly together using an"Under and Over" motion so all ingredients are mixed well.
• Add the mayonnaise a little at a time. I usually only need to use 2 tbsp of it. Mix in the mayonnaise until blended together. You don't want too much mayonnaise in this salad.
• Once all ingredients have been mixed transfer mix to a serving salad dish of your choice.
• You can decorate the top of the salad with the 1 egg you set aside earlier cut into four length wise pieces and the 1 slice of pimento sliced into 4 thin pieces.( this is optional)
• Refrigerate for a few hours or overnight and serve at your favorite BBQ gathering.

EASY RUSSIAN SALAD

Steps:

• Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

RUSSIAN SALAD (ENSALADA RUSSA)

Steps:

• Peel potatoes and dice into 1/2 inch cubes. Boil until fork tender.
• Drain potatoes and run over cold water. Return to pot and place in freezer for 5 minutes or until potatoes are cool. This is to ensure that potatoes are stiff and will not mush up.
• In serving bowl combine mayonnaise, mustard, salt and pepper. Taste to see if more mayonnaise or mustard needs to be added to your liking.
• Add potatoes, peas, and carrots to serving bowl. Stir everything together and serve.

SIMPLE BEET SALAD (ENSALADA RUSSA)

Steps:

• Boil the beets with their skins on so they do not lose their color.
• When they are soft enough to easily pierce with a fork, let them cool in a tub of cold water until they are cold enough to peel. The skin will come off easily if you rub it gently with your fingers.
• Dice the beets into small squares.
• Add diced onion, cilantro, and sweet pepper.
• Add mayonnaise and gently mix thoroughly.
• Don't forget to add lots of salt if you'd like (I LOVE SALT).