Uruguayan Potato Salad Ensalada Rusa Food

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

Ingredients

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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