Best Russian Potato Salad From Costa Rica Recipes
RUSSIAN POTATO SALAD
This Russian potato salad recipe comes from my grandmother, who had written it down in Russian before she translated it for me when I was a teen. We made this every Easter, or for any event where family and friends gathered together. -Gala McGaughey, Berryville, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl., Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature., In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into potato mixture. Refrigerate, covered, until chilled.
Nutrition Facts : Calories 269 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 455mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 3g fiber), Protein 2g protein.
RUSSIAN POTATO SALAD
This is no ordinary potato salad. This salad consists of potatoes, turkey hot dogs, pickles, scallions, hard-boiled eggs, and sweet peas. All of the ingredients are finely chopped and dressed with mayonnaise. This salad has been in my family for four generations. Enjoy!
Provided by KATUSHKA92
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
- Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 43.2 g, Cholesterol 136.3 mg, Fat 28.3 g, Fiber 6.7 g, Protein 14.8 g, SaturatedFat 5.3 g, Sodium 1608.7 mg, Sugar 5.1 g
RUSSIAN POTATO SALAD FROM COSTA RICA
This is a great recipe my aunt used to make while I lived In Costa Rica. It is a typical Costa Rican dish believed to have originated in Russia. Peas are optional but I prefer without. It's an easy Russian salad with a very pretty color.
Provided by Jenn
Categories Dairy-Free Potato Salad
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place the potatoes into a pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
- While the potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and dice once cold.
- Place the potatoes, beets, eggs, and mayonnaise into a bowl, mix well, and season to taste with salt and pepper.
Nutrition Facts : Calories 212 calories, Carbohydrate 30.3 g, Cholesterol 125.7 mg, Fat 7.2 g, Fiber 4.4 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 218.8 mg, Sugar 5.3 g
RUSSIAN POTATO SALAD FROM COSTA RICA
This is a great recipe my aunt used to make while I lived In Costa Rica. It is a typical Costa Rican dish believed to have originated in Russia. Peas are optional but I prefer without. It's an easy Russian salad with a very pretty color.
Provided by Jenn
Categories Dairy-Free Potato Salad
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place the potatoes into a pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
- While the potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and dice once cold.
- Place the potatoes, beets, eggs, and mayonnaise into a bowl, mix well, and season to taste with salt and pepper.
Nutrition Facts : Calories 212 calories, Carbohydrate 30.3 g, Cholesterol 125.7 mg, Fat 7.2 g, Fiber 4.4 g, Protein 7.7 g, SaturatedFat 1.6 g, Sodium 218.8 mg, Sugar 5.3 g
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