ensalada rusa in a blue bowl with eggs on top

Ensalada Rusa

Ensalada Rusa is a pink potato salad with beets recipe that is traditionally made around Christmas.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Refrigerate: 30 minutes
Course: Salad, Side Dish
Cuisine: Latin, Puerto Rican
Keyword: potato salad
Servings: 8
Author: Neyssa
Cost: 6

Equipment

Ingredients

salad

  • 6 red potatoes peeled and chopped
  • 2 stalks of carrots peeled and chopped
  • 2 celery stalks finely chopped
  • 1/4 cup of chopped red onions
  • 15 oz can of beets chopped (juice reserved)
  • 15 oz can of peas rinsed
  • 4 eggs hard boiled and crumbled

sauce

  • 1 cup of mayonnaise
  • 2 teaspoons of white vinegar
  • 1 tablespoon of sugar
  • 1/2 teaspoon of paprika
  • pinch of salt
  • 2 teaspoons of beet juice

Instructions

Salad

  • In a large pot, boil potatoes and carrots in salted water until fork tender. Drain potatoes and place into a large mixing bowl.
  • Add in carrot, celery, onions, beets, and peas.

Sauce

  • In a medium bowl, mix sauce ingredients to create sauce.
  • Pour sauce over potato mixture.
  • Gently fold all of the ingredients together.
  • Sprinkle crumbled eggs over the potato salad, cover and refrigerate a minimum of 30 minutes before serving.

Notes

Chop the potatoes into 1 to 1 1/2 inch chunks, and cut the carrots into half of the size of potatoes for even cooking.
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