“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.” - by eLi
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.
Nutrition
Amount Per Serving (4 total)
- Calories
- 230 cal
- 11%
- Fat
- 3 g
- 5%
- Carbs
- 47.8 g
- 15%
Based on a 2,000 calorie diet
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Reviews (35)
Rate This Recipe
"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 t..." See morehere add other vegetables to this salad, such as cut-up string beans(boiled), and peas or corn."
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 mi..." See moren, add carrots 10 min). Made a nice salad plus I saved the broth for veggie soup."
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