Ensalada Rusa Recipe

Time1h

Serves4

Diced potatoes, beets, peas, carrots, mayo, boiled eggs.

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Ingredients

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1
Boil the Vegetables
Peel and dice the potatoes, beets, and carrots into small cubes. In a large pot, add water and bring to a boil. Add the diced potatoes and cook for about 10 minutes until tender. Add the diced carrots and cook for an additional 5 minutes. Finally, add the beets and cook for 5 more minutes. Remove from heat and drain the vegetables.
2
Cook the Peas
In a small pot, bring water to a boil and add the peas. Cook for about 3-4 minutes until tender. Drain and set aside.
3
Prepare the Eggs
Boil the eggs in a pot of water for about 10-12 minutes. Once cooked, transfer to cold water, peel, and chop into small pieces.

4
Combine Ingredients
In a large mixing bowl, combine the boiled potatoes, carrots, beets, peas, and chopped boiled eggs.
5
Add Mayonnaise
Add 1 cup of mayonnaise to the vegetable mixture. Stir gently until all the ingredients are well-coated with mayonnaise.
6
Season the Salad
Sprinkle 1 tsp of salt and 1 tsp of black pepper over the salad. Mix again to distribute the seasoning evenly.

7
Chill and Serve
Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled as a side dish.