Ensalada Rusa
Description
Versions of this easy Russian-style salad of beets, potatoes, eggs, and mayonnaise are found all over Latin America. This easy 4-ingredient version is from El Salvador.
Ingredients
•
3 beets, trimmed
•
4 potatoes, peeled and cubed
•
1 teaspoon salt
•
4 eggs
•
1/2 cup mayonnaise, or to taste
Directions
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.