Ensalada Rusa Peruvian Potato Beet Salad
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.
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
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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.
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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.
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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.
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4
Pour the dressing over the vegetables and fold gently until evenly coated. Taste and adjust seasoning.
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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.