Pink Potato Salad With Beets Ensalada De Papa Con Remolacha Recipes

ENSALADA RUSA

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
• Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
• Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
• Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

PINK POTATO SALAD

Steps:

• Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.
• Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.
• Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.
• Refrigerate for about 2 hours before serving.
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
• This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste." .

POTATO-EGG SALAD (ENSALADA DE PAPAS Y HUEVOS)

Steps:

• Put the potatoes in a large saucepan or Dutch oven. Pour in enough cold water to cover and add a small handful of salt. Bring to a boil over high heat. Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes.
• While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover. Bring to a boil over high heat, then adjust the heat to medium-low. Cook the eggs for exactly 10 minutes. Drain the hot water and cool the eggs in the pan under cold running water for several minutes. Peel, and set aside.
• When the potatoes are tender, drain them and put them in a serving bowl. Immediately sprinkle the vinegar over them and set aside to cool. Don't stir the potatoes too much while still hot, as they tend to fall apart and look unattractive.
• Once the potatoes are cool, add the olive oil and chives and stir gently to coat the potatoes with oil. Season the salad, to taste, with salt and pepper and toss again. Cut the eggs into quarters and decorate the top of the salad. Sprinkle with diced red pepper, if using. Serve at room temperature.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.