Russian Potato Salad From Costa Rica Recipes
RUSSIAN POTATO SALAD
This is no ordinary potato salad. This salad consists of potatoes, turkey hot dogs, pickles, scallions, hard-boiled eggs, and sweet peas. All of the ingredients are finely chopped and dressed with mayonnaise. This salad has been in my family for four generations. Enjoy!
Provided by KATUSHKA92
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
- Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 43.2 g, Cholesterol 136.3 mg, Fat 28.3 g, Fiber 6.7 g, Protein 14.8 g, SaturatedFat 5.3 g, Sodium 1608.7 mg, Sugar 5.1 g
RUSSIAN POTATO SALAD FROM COSTA RICA
This is a great recipe my aunt used to make while I lived In Costa Rica. It is a typical Costa Rican dish believed to have originated in Russia. Peas are optional but I prefer without. It's an easy Russian salad with a very pretty color.
Provided by Jennifer Hoozky
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place the potatoes into a pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
- While the potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and dice once cold.
- Place the potatoes, beets, eggs, and mayonnaise into a bowl, mix well, and season to taste with salt and pepper.
Nutrition Facts : Calories 212 calories, Carbohydrate 30.3 g, Cholesterol 125.7 mg, Fat 7.2 g, Fiber 4.4 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 218.8 mg, Sugar 5.3 g
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- Begin by prepping your ingredients. Peel the potatoes, carrots and beets and then cut them into small 1 inch cubes. Finely dice the onions, celery, red pepper, garlic and cilantro.
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- In a pot, covered, on a low heat, boil the potatoes and carrots for 30 minutes, until a knife pierces through without resistance. Hard-boil the eggs.
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