"Russian" Potato Salad - Ensalada Rusa

Ensalada Rusa topped with peppers and olives
Gary Conner / Getty Images
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: Serves 4-6 as side dish.
Nutritional Guidelines (per serving)
579 Calories
44g Fat
38g Carbs
9g Protein
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Nutrition Facts
Servings: Serves 4-6 as side dish.
Amount per serving
Calories 579
% Daily Value*
Total Fat 44g 57%
Saturated Fat 7g 37%
Cholesterol 127mg 42%
Sodium 552mg 24%
Total Carbohydrate 38g 14%
Dietary Fiber 6g 23%
Protein 9g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hearty potato salad is popular throughout Latin America and most likely gets the name "Russian Salad" because beets are involved.  This salad is great year round - as a summer potato salad or as a winter "root vegetable" salad. Stir in the beets just before serving if you don't want the entire salad to be stained pink with beet juice.

Ingredients

  • 2 pounds potatoes
  • 1 bag frozen carrots and peas
  • 3 green onions
  • 1 cup diced celery
  • 3-4 medium beets
  • 1/2 cup chopped red onion
  • 1 1/2 cups mayonnaise
  • Juice of 2 limes
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic salt
  • 2 teaspoons grainy mustard
  • 1 tablespoon relish
  • 1-2 tablespoons minced fresh cilantro
  • Several large lettuce leaves
  • Salt and pepper to taste
  • 2-3 hard boiled eggs

Steps to Make It

  1. Gather the ingredients.

  2. Peel and dice the potatoes and beets into 1/2 inch cubes.

  3. Place the potatoes in a steamer basket, and steam over boiling water until tender when pierced with a fork. Remove from heat and let cool.

  4. Steam the beets in the same way and let cool.

  5. Cook carrots and peas in salted water according to package directions, then drain and cool.

  6. Chop white and green parts of green onions and place in a large bowl. Chop the celery and add to the bowl along with the chopped red onion, the potatoes, carrots, and peas.

  7. Whisk the mayonnaise, lime juice, cumin, mustard, relish, and garlic salt together and toss with the potato mixture.

  8. Keep salad chilled until ready to serve. Just before serving, gently toss in the beets and cilantro. Serve on a bed of lettuce leaves and garnish with hard boiled eggs if desired.