ENSALADA RUSA
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
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
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.
EMPANADILLAS
Make and share this Empanadillas recipe from Food.com.
Provided by Jackie 6
Categories Spanish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef in oil, remove & cool. Mix with next 6 ingredients. Roll pie crust dough to 1/8" thickness & cut into eight 6" circles.
- Place beef mix on center of four, brush edges lightly with water & fold into crescents & seal tightly.
- For cheese filling, mix mozzarella, Parmesan & onion & place on 4 circles. Fold & crimp tightly.
- Fry in deep fryer at 365 deg, until golden.
Nutrition Facts : Calories 453.1, Fat 31.3, SaturatedFat 14.7, Cholesterol 105, Sodium 913.6, Carbohydrate 6.1, Fiber 0.9, Sugar 2.4, Protein 36.2
ENSALADILLA RUSSA (RUSSIAN SALAD)
SPANISH TAPAS RECIPE: This tasca (tapas bar) recipe is similar to a Russian Salad served in Greece so you wonder how the Russians ended up in Spain. Probably dates from the Spanish Civil War of 1936-39 when a lot of Russians were helping prop up Francisco Franco.
Provided by Member 610488
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Using an electric beater, combine egg yolks, mustard and 1/4 tsp salt until creamy. Slowly add the oil in a fine stream, beating constantly until all the oil has been incorporated into the mayonnaise. Add the lemon juice, garlic, and 1 tsp boiling water and beat until well combined (about 1 minute). Chill.
- Rinse the potatoes, cover with salted water and bring to a simmer. Cook for 20 minutes or until the potatoes can easily be poked with a fork. Drain and allow to cool. When cool, dice into 1/2 inch cubes.
- Blanch the beans, carrots and peas in boiling salted water until al dente. Shock in cold water then drain completely. Cut each artichoke heart into quarters.
- Mix vegetables in a large bowl with capers, anchovies, and sliced olives. Add the mayonnaise and toss to combine. Season to taste. Plate and garnish with whole olives.
Nutrition Facts : Calories 470.9, Fat 31.1, SaturatedFat 4.8, Cholesterol 97.8, Sodium 734.3, Carbohydrate 42.9, Fiber 8.2, Sugar 5.3, Protein 8.9
ENSALADILLA RUSA - SPANISH POTATO SALAD
The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don't know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. From: Spanish Food
Provided by Annacia
Categories Lunch/Snacks
Time P1DT6h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scrub the potatoes to clean off any lose dirt and sand.
- Pour water into a large pot, cover and bring to a boil on high heat.
- Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft.
- Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don't overcook the potatoes or when mixing the salad, you'll end up with mashed potatoes!
- Hard boil the eggs.
- Drain the water from the potato pot and add cold water to the pot, covering the potatoes.
- Change every few minutes until the potatoes are cool enough to handle with your bare hands.
- Refrigerate for a few minutes to cool further.
- Put approximately 1 1/2 cups of mayonnaise into a bowl.
- Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl.
- Drain tuna thoroughly, then crumble with a fork and add to bowl.
- Drain carrots and peas and add to bowl.
- Peel 1 egg, chop and add to bowl.
- Mix all ingredients together.
- Add the mayonnaise mixture to the potatoes and mix thoroughly.
- If necessary, add more mayonnaise.
- Smooth top of potato salad, preparing for decoration.
- Slice remaining red pepper into thin strips and arrange on top of salad.
- Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.
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- To prepare the potatoes, wash them and cover them with cold water and a pinch of salt. Bring them to a boil and cook until just tender-- don't overcook or they'll fall apart. Let them cool completely, remove their skin and cut into cubes.
- To prepare the beets, cover them in cold water with a squeeze of lemon juice or a splash of vinegar to prevent them from bleeding. Boil until tender (about an hour) then rinse under cold water. The skin should peel off easily. Reserve some of the beet for decorating the salad if you wish (the housewife manual suggests cutting thin round disks for decoration) and cube the rest. Remember only to add these to the salad if you don't mind the bleeding which will make a pink salad.
- To prepare the carrots, peel them first and then add them to cold water. Bring to a boil and take off the heat the moment they become tender (you want to cook them just a bit, not completely). Run them under cold water until manageable and cut into cubes.
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