RUSSIAN POTATO SALAD WITH BEETS RECIPES

Name: Russian Salad (Ensalada Rusa or Olivier Salad)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 3 Potatoes (Yellow, medium size, boiled, chopped); 3 Carrots (Medium size, boiled, chopped); 6 Eggs (boiled, chopped); 3 Pickles in Brine (Medium size, peeled, chopped); 1/2 Sweet Onion (Large or one small, chopped); 1 can Peas (15 oz., rinsed); 1 cup Mayonnaise; 1 tbsp Dijon Mustard (or other preferred mustard); Salt and Pepper to taste

RUSSIAN SALAD (ENSALADA RUSA OR OLIVIER SALAD) - EATING ...

Russian Salad (Ensalada Rusa or Olivier Salad) - Eating ... image

Russian Salad is known by several names such as "Ensalada Rusa" or "Olivier Salad" or "Salad Olivieh". This is a simple salad invented in the 18th century by Lucien Olivier and widely recreated throughout Eastern Europe. Over the course of the centuries, different regions of Eastern Europe have developed their own variations of this salad but few core ingredients are common to them all: potatoes, eggs, carrots, pickles, onions, peas, and a mayonnaise-based dressing.

Provided by Edyta

Categories Appetizer Side Dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 9

Ingredients

3 Potatoes (Yellow, medium size, boiled, chopped)
3 Carrots (Medium size, boiled, chopped)
6 Eggs (boiled, chopped)
3 Pickles in Brine (Medium size, peeled, chopped)
1/2 Sweet Onion (Large or one small, chopped)
1 can Peas (15 oz., rinsed)
1 cup Mayonnaise
1 tbsp Dijon Mustard (or other preferred mustard)
Salt and Pepper to taste

Steps:

Place eggs in a pot of cold water. Bring to boil and cook for 10 minutes. Remove the eggs from the water and let them fully cool off before peeling.
Place whole, unpeeled potatoes, and carrots in a pot of water. Add a teaspoon of salt and bring to boil. Cook until vegetables are fork tender for about 20-25 minutes. Remove from water and let cool off fully before peeling.
Peel and chop the pickles (peeling is optional; I feel like they taste better in this salad without tough skin).
Chop the onions.
Strain and rinse canned peas.
Peel and chop into cubes eggs, potatoes, and carrots (if using, cube your ham too).
Place all the ingredients into a large bowl and mix all together.
In a small bowl combine mayonnaise with mustard and pepper. Add it into the salad ingredients and mix all together.

Nutrition Facts : Calories 335 kcal, CarbohydrateContent 20 g, ProteinContent 9 g, FatContent 24 g, SaturatedFatContent 4 g, CholesterolContent 134 mg, SodiumContent 486 mg, FiberContent 5 g, SugarContent 5 g, ServingSize 1 serving

GLAZED BEETS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Glazed Beets Recipe: How to Make It - Taste of Home image

My grandmother used this recipe to get us little vegetable haters to eat our beets! Her special dish made beets taste nearly as good as candy. With the tart-sweet scent of Glazed Beets in the air, it never took us long to jump down from the climbing tree out back when we were called to dinner.

Provided by Taste of Home

Categories Side Dishes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 can (16 ounces) sliced or diced beets
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon salt
3 to 4 tablespoons white vinegar
2 tablespoons butter

Steps:

Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.

Nutrition Facts : Calories 117 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 426mg sodium, CarbohydrateContent 16g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

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