Ensalada Rusa Peruvian Potato Beet Salad

Name: Ensalada Rusa Peruvian Potato Beet Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 2 lbs Yukon Gold potatoes (cooked, cooled), peeled, diced; 2 cups cooked beets (canned or pre-cooked), drained, diced; 2 medium carrots (cooked, cooled), peeled, diced; 2/3 cup frozen peas (thawed), thawed; 1/2 cup mayonnaise; 2 tsp white wine vinegar; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 1 tsp yellow mustard; 4 green onions, thinly sliced; 1/4 cup fresh flat-leaf parsley, chopped

A Peruvian take on Russian-style potato salad, combining diced cooked potatoes, beets, carrots, and peas in a creamy mayonnaise dressing with a bright vinegar tang. Plan ahead: cook the vegetables and chill the salad for at least 1 hour before serving.

25 minEasyServes 6280 cal/serving

PeruvianSaladNo-CookVegetarianLow-SodiumPork-FreeCorn-Free

Ingredients

2 lbs Yukon Gold potatoes (cooked, cooled), peeled, diced
2 cups cooked beets (canned or pre-cooked), drained, diced
2 medium carrots (cooked, cooled), peeled, diced
2/3 cup frozen peas (thawed), thawed
1/2 cup mayonnaise
2 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1 tsp yellow mustard
4 green onions, thinly sliced
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Make sure 2 lbs peeled, diced Yukon Gold potatoes (cooked, cooled) and 2 medium peeled, diced carrots (cooked, cooled) are fully cooked and cooled before starting.
2

In a large bowl, gently combine potatoes, carrots, 2/3 cup thawed frozen peas (thawed), and 4 thinly sliced green onions. Add 2 cups drained, diced cooked beets (canned or pre-cooked) last to minimize staining - fold them in carefully.
3

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tsp white wine vinegar, 1 tsp yellow mustard, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
4

Pour the dressing over the vegetables and fold gently until evenly coated. Taste and adjust seasoning.
5

Transfer to a serving dish. Cover and refrigerate at least 1 hour. Garnish with 1/4 cup chopped fresh flat-leaf parsley before serving.

Questions

Can I make Ensalada Rusa Peruvian Potato Beet Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensalada Rusa Peruvian Potato Beet Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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