Red Salad

Red Salad

36 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
eLi
Recipe by  eLi

“If you love beets, (which I didn't till I tried this) you'll love this! My Peruvian mother-in-law taught me how to make this extraordinary recipe! It goes great with fried chicken, but I usually make it when I make my Puerto Rican arroz con pollo. My husband refuses to eat chicken if I don't include this salad.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
  2. Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

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Reviews (36)

Rate This Recipe
Jessaboo
35

Jessaboo

Nice - like a fancy potato salad - goes well with burgers or chicken. I washed, peeled and chunked the pieces ahead of time lowering the cooking time a little bit (15 min for beets, add potatoes 10 min, add carrots 10 min). Made a nice salad plus I saved the broth for veggie soup.

Ashley
34

Ashley

In Peru, they usually don't put mustard. Usually it's either with just the mayonnaise, or with lime juice & salt. It's called "Ensalada Rusa" which translates to "russian salad". Usually the people there add other vegetables to this salad, such as cut-up string beans(boiled), and peas or corn.

DELIRIOUS
27

DELIRIOUS

This was fantastic! I've made it a few times & love adding chopped hard boiled egg & celery.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 230 cal
  • 11%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 47.8 g
  • 15%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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