|Nutritional Guidelines (per serving)|
|Servings: Serves 4-6 as side dish.|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||57%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 6g||23%|
|*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.|
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.
- 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
Gather the ingredients.
Peel and dice the potatoes and beets into 1/2 inch cubes.
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.
Steam the beets in the same way and let cool.
Cook carrots and peas in salted water according to package directions, then drain and cool.
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.
Whisk the mayonnaise, lime juice, cumin, mustard, relish, and garlic salt together and toss with the potato mixture.
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.