Ensalada Rusa

Ensalada Rusa
Ensalada Rusa requires about 1 hour and 40 minutes from start to finish. One portion of this dish contains approximately 12g of protein, 25g of fat, and a total of 403 calories. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. If you have salt, eggs, potatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet.

Instructions

1
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.
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2
Remove from the boiling water and let cool. Peel and dice the beets, and chill.
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3
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.
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4
Drain the potatoes in a colander set in the sink, and chill.
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5
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.
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6
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.
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7
Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
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DifficultyExpert
Ready In1 h, 40 m.
Servings4
Health Score16
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