Ensalada Rusa (Latin American Russian Potato Salad) Recipe
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Ingredients: |
Ingredients: VERSION 1:
2 cups sugar beets
3 cups potatoes
1/2 cup carrots
3 eggs
1/2 cup cilantro leaves, chopped
1 medium size rib celery
2 tablespoon mayonnaise
1 teaspoon salt
2 teaspoons sugar cane natural vinegar
1 1/2 tablespoon lime juice, fresh squeezed
VERSION 2:
3 ½ lbs russet potatoes (about 4 large potatoes), peeled, boiled and diced
1 lb carrots (about 6-7 medium size carrots), peeled, boiled and diced
8 oz peas (about 1 cup), boiled for less than 3 minutes
6 celery stalks, finely diced, about 1 cup
1- 2 apples, peeled and diced
1 cup diced white onion, about ½ onion
Lime juice from 1-2 limes
1 small garlic clove, crushed
1 cup homemade mayonnaise
1 tbs finely chopped cilantro, parsley or dill- optional
Salt to taste
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Directions: |
Directions:Boil potatoes, carrots, and eggs in a saucepan over high medium heat for 20 minutes or until vegetables and eggs are done. Refresh under running water. Drain and transfer to a cutting board. Boil beats in a separate saucepan over high medium heat for 60 minutes. Refresh under running water. Drain and transfer to a cutting board. Cut potatoes and beats into small 1/4 inch cubes, and carrots in thin circles.Shell eggs and cut them in thin circles.Combine cilantro, and all vegetables in a bowl. Add mayonnaise, eggs, vinegar, lime juice, and salt. Serve cold.
VERSION 2:
Mix all of the ingredients together, chill until ready to serve. |
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Notes: |
Personal
Notes: Ensalada rusa, which translates as Russian salad, is a classic potato salad served throughout Latin America.
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