Versions of this easy Russian-style salad of beets, potatoes, eggs, and mayonnaise are found all over Latin America. This easy 4-ingredient version is from El Salvador.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
459 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
