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

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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.

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Questions

How long does Ensalada Rusa Peruvian Potato Beet Salad take?

As written, 25 minutes: 25 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

Why fold instead of stir in Ensalada Rusa Peruvian Potato Beet Salad?

Step 4 reads: "Pour the dressing over the vegetables and fold gently until evenly coated." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Is Ensalada Rusa Peruvian Potato Beet Salad vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup mayonnaise. For fully plant-based entries, see the vegan salad collection.

Does Ensalada Rusa Peruvian Potato Beet Salad contain eggs?

Yes: 1/2 cup mayonnaise. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Ensalada Rusa Peruvian Potato Beet Salad ahead?

Yes, it takes well to being made ahead. The base of Ensalada Rusa Peruvian Potato Beet Salad is potatoes, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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