Best Ensalada Rusa Recipes

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ENSALADA RUSA



Ensalada Rusa image

My Salvadoran sister-in-law's beet, potato, and egg salad.

Provided by Linda V.

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 4

Number Of Ingredients 5

3 beets, trimmed
4 potatoes, peeled and cubed
1 teaspoon salt
4 eggs
½ cup mayonnaise, or to taste

Steps:

  • Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
  • Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
  • Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
  • Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

Nutrition Facts : Calories 459.4 calories, Carbohydrate 44.3 g, Cholesterol 196.4 mg, Fat 27.1 g, Fiber 6.4 g, Protein 11.8 g, SaturatedFat 4.9 g, Sodium 868.3 mg, Sugar 6.5 g

ENSALADA RUSA



Ensalada Rusa image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 Yukon gold potato, peeled, small dice and boiled in salted water until tender
2 Peruvian potatoes, peeled, small dice and boiled in salted water until tender
1 sweet potato, peeled, small dice and boiled in salted water until tender
1 large beet, roasted on salt, peeled, small dice
1 carrot, peeled, small dice (blanched)
1 cup peas, blanched if fresh, if not, canned is fine
Spicy Mayonnaise Dressing, recipe follows
2 tablespoons mayonnaise, homemade is preferable
3 egg yolks
1 lemon, juiced
1 clove garlic
1 shot hot pepper sauce
1 shot Worcestershire
1 1/2 cups vegetable oil

Steps:

  • Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
  • In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.

LOMO DE CERDO CON ENSALADA RUSA



Lomo de cerdo con ensalada Rusa image

Provided by My Food and Family

Categories     Casa

Time 1h

Yield 16

Number Of Ingredients 14

Ingredientes para el Lomo de Cerdo
1 pedazo espinazo de cerdo para asar (3 lb.)
1 (16 oz.) de tocino (tocineta) OSCAR MAYER Bacon
1 mediano cebolla mediana, rebanada
1 mediano zanahoria mediana, rebanada
1 pimientos (pimentón) rojos, cortado en tiras
1-1/2 tazas de salsa de tomate (jitomate)
1 hoja de laurel
Ingredientes para el ensalada Rusa
6 mediano papas medianas peladas y cortadas en cubitos
4 zanahoria cortadas en rodajas pequeñas
1/2 taza de chícharos (guisantes o arvejas) congelados
1 taza de mayonesa KRAFT Real Mayo Mayonnaise
perejil al gusto

Steps:

  • Preparación del Lomo de Cerdo
  • CON ayuda de un cuchillo largo, pica la carne en el centro de un punto al otro a lo largo y rellena el agujero con el tocino, las cebollas, la zanahoria y el pimiento rojo.
  • CON ayuda de cordel de carnicero amarra el lomo para que conserve su forma y los líquidos no se derramen.
  • ROCÍA con aceite de aerosol un sartén o cacerola con tapa, caliéntalo y sella todos los lados del lomo.
  • UNA vez sellado el lomo de ambos lados, agrega la salsa de tomate y la hoja de laurel y deja cocinando a fuego lento hasta que esté bien cocido. Aproximadamente 50 minutos.
  • Déjalo reposar unos minutos antes de rebanarlo.
  • SIRVE con la salsa que se habrá mezclado con los jugos que despidió la carne y salpique con las almendras tostadas.
  • Ensalada Rusa
  • Coloca una olla con 3 tazas de agua a hervir.
  • UNA vez hervida el agua agrega las papas y cocine 10 minutos. Agrega las zanahorias y los chicharos y cocine 5 minutos más o hasta que todos los vegetales estén tiernos. Una vez cocidos los vegetales, retira del fuego y escurre.
  • COLOCA en una ensaladera, agrega la mayonesa mezclando bien y lleva al refrigerador una media hora.
  • SIRVE con un poco de perejil finamente picado.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ENSALADA RUSA



Ensalada rusa image

Mezcla bien los primeros 5 ingredientes.,Mezcla los ingredientes restantes en un tazón grande. Añade la mezcla de mayonesa; revuelve ligeramente.,Refrigera la ensalada durante 30 min.

Provided by My Food and Family

Categories     Casa

Time 45m

Yield 8 porciones

Number Of Ingredients 8

1/2 taza de mayonesa KRAFT Real Mayo Mayonnaise
1/4 taza de perejil fresco, finamente picado
1 cucharadita de vinagre blanco
1/2 cucharadita de sal
1/8 cucharadita de pimienta negra
4 papas, peladas, cocidas y cortadas en cubitos
2 zanahoria s, peladas, rebanadas y cocidas
1 taza de arvejas (chícharos o guisantes) congeladas; descongélalas antes de usar

Steps:

  • Mezcla bien los primeros 5 ingredientes.
  • Mezcla los ingredientes restantes en un tazón grande. Añade la mezcla de mayonesa; revuelve ligeramente.
  • Refrigera la ensalada durante 30 min.

Nutrition Facts : Calories 170, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

OLIVER SALAD AND ENSALADA RUSA



Oliver Salad and Ensalada Rusa image

Ensalada Rusa is the Spanish name for a salad that is best known as Oliver Salad, or Russian Potato Salad. This well known potato salad is full of vegetables, like peas, carrots, onions, and more. Yield: roughly 7 c of potato salad

Provided by @MakeItYours

Number Of Ingredients 8

2 lbs russet potatoes, (peeled)
1/2 lb carrots, (peeled)
1 c peas
1 c onion, (diced)
1 sweet apple, (peeled and diced)
2 hardboiled eggs, (peeled and diced)
1/2 -1 c mayonnaise
Salt and pepper ((to taste))

Steps:

  • Place the peeled potatoes in a large pot and cover with 1 inch of water. Boil the potatoes until just fork tender.
  • While the potatoes are boiling, place the carrots in a saucepan and cover with 1 inch of water. Boil the carrots until just fork tender.
  • When the vegetables are cooked, remove them from the water and immerse them in cold water to cool. Once cooled, remove the vegetables from the water and pat dry. Dice the potatoes and carrots and place them in a large bowl.
  • Add the peas, diced onion, diced apple, and diced eggs.
  • Add ½ cup of mayonnaise and mix well. (Add additional mayonnaise if you prefer your salad to be a bit more moist.)
  • Season the salad with salt and pepper to taste.
  • Chill until ready to serve.

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