Costa Rican-Style Russian Salad
How do you make Costa Rican-style Russian salad?
Hard-boil the eggs and boil the potatoes until tender; peel both once cooled. Finely chop the potatoes, eggs, and cooked beetroot into small cubes. Place everything in a large bowl, mix with vegan mayonnaise to taste, and adjust the salt before serving.
It is delicious and truly comes together in no time; it goes with everything and can be eaten anytime, with anything, or even on its own because it is delicious. Whenever I prepare this salad, it inevitably makes me think of my sister, how much she loves it, and how every time it is made, she literally sets aside one spoonful for everyone else and keeps the rest for herself.
The screen will not turn off while you cook.
Servings: Makes approximately 600 g of salad
Ingredients
- 350 g potatoes
- 150 g cooked beets
- 3 eggs
Instructions
Start by placing the eggs in a small pot with cold water, cook them for 10 minutes, turn off the heat, and let them cool. In another medium pot, place the well-washed potatoes and cook for about 20 minutes in salted water until tender; peel them and let them cool completely.
Finely chop the beets and set aside.
When the eggs are cold, peel them and chop them finely. Set aside.
Once the peeled potatoes are cold, cut them into small cubes.
In a large bowl, place all the chopped ingredients, add 3-4 tablespoons of vegan mayonnaise, mix well, and decide whether to add more mayonnaise or not.
Taste and, if necessary, sprinkle with a pinch of salt.
Enjoy your meal!
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- 350 g potatoes
- 150 g cooked beets
- 3 eggs