Follow these steps for perfect results
potatoes
peeled and cubed
canned beets
drained and finely chopped
eggs
hard-boiled, peeled, and diced
mayonnaise
or as needed
salt
to taste
pepper
to taste
Place potatoes in 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 potatoes and let steam dry for 1-2 minutes.
Allow potatoes to cool completely.
Place eggs in a saucepan in a single layer, cover with water by 1 inch.
Cover the saucepan and bring the water to a boil over high heat.
Once boiling, remove from heat and let eggs stand in hot water for 15 minutes.
Pour out the hot water, then cool eggs under cold running water.
Peel and dice the cooled eggs.
In a bowl, combine potatoes, beets, eggs, and mayonnaise.
Mix well.
Season with salt and pepper to taste.
Expert advice for the best results
Add a splash of vinegar or lime juice for extra tang.
For a spicier kick, add a pinch of cayenne pepper.
Garnish with fresh parsley or cilantro.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve chilled in a bowl or on a plate. Garnish with fresh herbs or a sprinkle of paprika.
Serve as a side dish at a barbecue.
Serve as part of a buffet spread.
Enjoy as a light lunch.
Complements the creamy texture and tangy flavor.
Discover the story behind this recipe
Adaptation of Russian potato salad with local ingredients.
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