Ensalada Rusa - Peruvian potato and beet salad
Ensalada Rusa is a Peruvian creamy salad of cooked beets, carrots, and potatoes mixed with homemade mayonnaise and parsley. The classic side dish for every family celebration, ready in 30 minutes.
Servings 4 people
Ingredients
- 3 Cooked beetroot in cubes
- 3 Cooked Carrots in cubes
- 4 CookedPotatoes in cubes
- 1/4 cup of home made mayonnaise
- 3 tablespoons of chopped parsley
- Salt and Pepper
Instructions
Beets:
- Wash well and leave the skin on during cooking so they do not bleed out their color. Cover with cold water, bring to a boil, and cook over medium heat for 25 to 30 minutes depending on size, until a knife slides in without resistance. Drain, cool completely, peel, and cut into 2 centimeters cubes.
Carrots:
- Peel and cut into large pieces before cooking to reduce the time. Cover with cold water, bring to a boil, and cook over medium heat for 15 to 20 minutes until tender but not falling apart. Drain, cool, and cut into cubes the same size as the beets.
Potatoes:
- Peel and cut into 2-centimeters cubes before cooking for more uniform results. Cover with cold salted water, bring to a boil, and cook over medium heat for 12 to 15 minutes until tender but still holding their shape. Drain carefully and cool completely before mixing.
- Once the vegetables have cooled down, put them in a bowl, add all your veggies, mayo, a teaspoon of salt, parsley, and gently stir.
- add some salt and pepper if needed , and its good to go
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