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Ensalada Rusa (Pink Potato Salad)

🇷🇺 Russia

Servings: 4–6 servings Total: 1 hour (plus chilling)

Ingredients

  • 1 medium red onion, finely chopped
  • 1/2 cup mayonnaise
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Diamond Crystal kosher salt (or 1 3/4 tsp Morton kosher salt)
  • 2 tsp garlic powder
  • 1 tsp sugar
  • 1 1/2 lb beets, peeled and cut into 1/2-inch pieces
  • 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 5 oz frozen peas and carrots (about 1 cup)

Steps

  1. In a large bowl, mix onion, mayonnaise, vinegar, salt, garlic powder, and sugar. Cover and chill.
  2. Boil beets in 6 cups water over medium-high heat until almost tender, about 30 minutes.
  3. Reduce heat to low; once water stops bubbling, add potatoes. Increase heat to medium and cook until fork-tender, 10–12 minutes.
  4. Add frozen peas and carrots, then drain all vegetables.
  5. Let vegetables cool slightly, then fold gently into the onion mixture until coated.
  6. Cover and chill potato salad at least 1 hour, up to 12 hours, mixing again before serving.

Source: www.epicurious.com