Costa Rican Ensalada Rusa

Prep Time
Cook Time
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"This is a peasant salad that's served throughout Costa Rica and other Central American countries. Some of the best beets I've ever eaten were grown in Costa Rica - they're huge and very sweet! Serve this in any casado and you can bet this will be a hit! Note: some people add cooked diced carrots, peas, and/or minced red bell pepper. I prefer mine plain and simple! Although Yukon Gold potatoes are not Costa Rican, their potatoes are that same golden color on the inside, and they're a close match."

Original recipe yields 7 servings


  • Serving Size: 1 (307.3 g)
  • Calories 250.5
  • Total Fat - 7.5 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 143.9 mg
  • Sodium - 305.9 mg
  • Total Carbohydrate - 38.2 g
  • Dietary Fiber - 5.5 g
  • Sugars - 10.2 g
  • Protein - 9 g
  • Calcium - 54 mg
  • Iron - 2.2 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0.2 mg

Step 1

Peel the potatoes and beets, then cut each into bite sized pieces. In separate pots, boil the potatoes and the beets.

Step 2

Drain the cooked potatoes and beets and place in a large bowl. Add the eggs, mayonnaise, onions and cilantro. Season to taste with salt and pepper. The amount of mayonnaise can vary according to personal preference.

Note: Can be served at room temp, but promptly refrigerate leftovers

Tips & Variations

No special items needed.