New Year's Eve Salad (Sallate Ruse)

Prep Time
Cook Time
Ready In

"This Albanian New Year’s Eve Salad and is as traditional as any other local dish of the area."

Original recipe yields 8 servings


  • Serving Size: 1 (415.1 g)
  • Calories 531.6
  • Total Fat - 29.6 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 467.1 mg
  • Sodium - 1356.2 mg
  • Total Carbohydrate - 46.2 g
  • Dietary Fiber - 7.9 g
  • Sugars - 9 g
  • Protein - 21.5 g
  • Calcium - 149.6 mg
  • Iron - 4.5 mg
  • Vitamin C - 63.3 mg
  • Thiamin - 0.2 mg

Step 1

Soak the beans in water overnight.

Step 2

Add beans to instant pot or pressure cooker, (or cook over stove-top) add about 3 cups of water (if cooking over the stove-top, may need to add more water, enough to cover beans) and cook in the beans/chili setting for about 1 hour. Add a little longer if you didn't soak the beans. Use natural release function to release the steam.

Step 3

Peel the potatoes, dice them and add to a small pot. Start cooking them. Do the same with carrots. Cook separately. Add green peas to a separate pot and cook them as well. These 3 vegetables are cooked separately because they need different cooking times.

Step 4

Cook peas, potatoes, and carrots until you can pierce them with a fork but not until they become so soft like puree. You want the salad to have some shape to it and therefore, you DON't want it to be mushy.

Step 5

Drain the beans, peas, potatoes, and carrots. In the meantime dice the dill pickles and slice heart of palm.

Step 6

Start by combining potatoes, peas, and carrots in a salad bowl. Then add pickles, beans, and the heart of palm.

Step 7

Finally add mayonnaise, lemon juice, and salt. Start mixing everything carefully, almost like you're folding the vegetables into the mayonnaise. You don't want to vigorously mix everything together, again you don't want to prevent it from being mush.

Step 8

Place salad bowl in the refrigerator.

Step 9

Boil eggs and beets separately. Drain roasted peppers (this if using from from a jar).

Step 10

When the salad is ready to be served, add sliced eggs on top, beets, and roasted peppers. Decorate with chopped parsley. Serve cold.

Tips & Variations

No special items needed.