Ensalada Rusa

Directions

1. 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.
2. 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.
3. 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.
4. Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

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Reviews (5)

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53

Gator Tots

Jun. 20, 2011

"The beets and pink color conjured great interest during our lunch, but once everyone tried it, they loved it (even my 5 year-old)! I used 2 pounds of potatoes, 3 beets, 4 eggs, safflower mayo, and a ..." See morebit of chipotle seasoning. It made enough for about 8 people, and was very delicious."

15

GEORGIACOOK1

Jul. 18, 2012

"I live in Central America and this is one of my favorite salads. It's great as published but even better with a little fresh chopped cilantro added. Please use fresh beets as called for in the recip..." See moree. The taste and texture will suffer if you use canned, and don't even attempt it with pickled beets or sweetened (Harvard) beets. If you're looking for a variation on ordinary potato salad, give this a try. You won't regret it."

7

Tina

Oct. 19, 2012

"A taste of home for my Colombian husband, whose country has a variation on this dish...." See more"