Ensalada Rusa or Mixta [Recipe + Video] Potato Salad 2 Ways

🧂 Ingredients

• 1 pound potatoes

  [0.45 kg] I prefer Yukon or any other waxy potato
• 2 large carrots
• 3 egg (medium)
• 2 teaspoons salt

  or more, to taste (divided)
• 1 medium beetroot

  (optional)
• 1 apple

  (any variety)
• 1 medium red onion
• 2 tablespoons vinegar
• ½ cup sweet corn

  (optional)
• ½ cup green peas

  blanched or canned (optional)
• ½ cup mayonnaise

Instructions

• 1 Place the potatoes, carrots, and eggs in a large pot and add enough water to
  cover them (and extra). Add a tablespoon of salt.
  
  After 12 minutes have passed, remove the eggs from the water and continue
  boiling the carrots and potatoes until they are cooked through.
• 2 Boil the beetroot in a different pot until it's cooked through and tender (check
  doneness with a fork). Do not use beetroot if you are going to use apple in the
  salad.
• 3 Once cooled to room temperature, peel potatoes, carrots, eggs, apple (or
  beetroot), and dice into small cubes.
• 4 Mince the onion, add vinegar and let it rest until it's time to mix with the
  rest of the ingredients (at least 10 minutes). Discard the vinegar. This will
  make the onion less pungent.
• 5 Mix potatoes, carrots, eggs, beetroot, onion, corn, and peas. Add mayonnaise and
  mix. Season with salt to taste.
• 6 Mix potatoes, carrots, eggs, apple, onion, corn, and peas. Add mayonnaise and
  mix. Season with salt to taste.
• 7 Keep salad chilled at all times until it's time to consume unless you'll serve
  it shortly after finishing it.
  
  You can either serve chilled or at room temperature, depending on your
  preferences.

Nutrition Info