Ensalada Rusa
A salad composed of beets, potatoes, and eggs, courtesy of my sister-in-law from El Salvador.
Ingredients
- 3 beets, trimmed
- 4 potatoes, peeled and cubed
- 1 teaspoon salt
- 4 eggs
- ½ cup mayonnaise, or to taste
Instructions
- 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
Calories: 459kcalCarbohydrates: 44gProtein: 12gFat: 27gSaturated Fat: 5gCholesterol: 196mgSodium: 868mgPotassium: 1167mgFiber: 6gSugar: 7gVitamin C: 45mgCalcium: 64mgIron: 3mg
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