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–+ servings
ensalada rusa in a blue bowl with eggs on top
Author: Neyssa
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5 from 1 vote

Ensalada Rusa

Ensalada Rusa is a pink potato salad with beets recipe that is traditionally made around Christmas.
Prep Time 20 minutes
Cook Time 20 minutes
Refrigerate 30 minutes

Equipment

  • stove

Ingredients
 

salad

  • 6 red potatoes (peeled and chopped)
  • 2 stalks of carrots (peeled and chopped)
  • 2 celery stalks (finely chopped)
  • ¼ 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
  • ½ 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 ½ inch chunks, and cut the carrots into half of the size of potatoes for even cooking.
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