Uruguayan Potato Salad Ensalada Rusa Recipes

RUSSIAN SALAD (ENSALADA RUSSA)

Steps:

• Peel potatoes and dice into 1/2 inch cubes. Boil until fork tender.
• Drain potatoes and run over cold water. Return to pot and place in freezer for 5 minutes or until potatoes are cool. This is to ensure that potatoes are stiff and will not mush up.
• In serving bowl combine mayonnaise, mustard, salt and pepper. Taste to see if more mayonnaise or mustard needs to be added to your liking.
• Add potatoes, peas, and carrots to serving bowl. Stir everything together and serve.

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.