Costa Rican Ensalada Rusa
Recipe: #26716
July 28, 2017
Categories: Salads, Potato Salad, Vegetable Salad, Beet, Onions, Potatoes, Central/South American, Picnic, Potluck Gluten-Free, High Fiber, Kosher, Non-Dairy, Vegetarian, more
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.