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Ensalada Rusa

Rated as 4.72 out of 5 Stars
19

"My Salvadoran sister-in-law's beet, potato, and egg salad."
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Ingredients

1 h 40 m servings 459
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 459 calories; 27.1 44.3 11.8 196 868 Full nutrition

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Reviews

Read all reviews 11
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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, ...

Most helpful critical review

I add 1 cup peas, 1 cup diced carrots, and 1 cup green beans to it. I have tried it a few times with sliced avocado.

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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, ...

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...

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

This is simply wonderful. The combination of four simple ingredients couldn't be better. The crunch of the beets, followed up with their earthy taste is the perfect complement to the potatoes an...

Yum, will make again. I had some beets to use up. I made with Vegennaise and it was quite tasty.

This comes out just as I remember my mom and grandmother making it. I add 1 lb frozen peas and vinegar to taste.

Loved it and so did my guests! I used a little less mayo and added some steamed, chopped carrots. Looking forward to making it again for the holidays.

I add 1 cup peas, 1 cup diced carrots, and 1 cup green beans to it. I have tried it a few times with sliced avocado.

I eliminated the potato to make a beet and egg salad and really loved it. It's great when the beets take center-stage; they're so tasty! Also, I used plain Greek yogurt in lieu of the mayo to ...