Recipe By Jennifer Hoozky
Published Jun 8th
Russian Potato Salad from Costa Rica
Prep 20m Cook 20m Additional 30m Ready In 1h 10m
Servings 6 servings Calories 212

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.

Recipe Ingredients

  • 4 potatoes, peeled and cubed
  • 1 (15 ounce) can sliced beets, drained and finely chopped
  • 4 eggs
  • 2 tablespoons mayonnaise, or as needed
  • salt and pepper to taste

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Place the potatoes, beets, eggs, and mayonnaise into a bowl, mix well, and season to taste with salt and pepper.

Nutrition Facts

  • Calories 212
  • Carbohydrate 30.3 g
  • Cholesterol 125.7 mg
  • Fat 7.2 g
  • Fiber 4.4 g
  • Protein 7.7 g
  • Saturated Fat 1.6 g
  • Sodium 218.8 mg
  • Sugar 5.3 g


  1. This is a delicious salad when you add one more ingredient--dill pickle relish with lots of dill pickle juice. Excellent as well when you substitute low fat mayo for real mayo. Try it!
  2. Really good recipe if you want a change from the usual potato salad especially if you like beets. I used fresh beets that I diced and and boiled for a while until they were fork soft. Separately boiled the potatoes as well as the eggs. Moth my kids love beets so they loved this salad! - Read more ...
  3. Any recipe that has beets in it is good in my opinion. I add 3 cooked chopped hard boiled eggs and a small can of peas and a little mustard and vinegar. Great recipe!
  4. I used the option of adding peas and cooked fresh beets instead of using the canned variety. This is delicious and easy to assemble. I've already been asked to make this again!
  5. This is truly a delicious and unique potato salad. I make as is with the exception of the beets - I buy pickled beets as it definitely kicks up the flavor. You don't need to add too much to this recipe likely just a bit more mayo than it calls for (my preference). I also - Read more ...
  6. It's a great recipe! nevertheless I do add some lemon juice... but this just a matter of taste!
  7. A unique potato salad. As one reviewer suggested I used pickled beets which really had a nice flavor. I think regular beets would be too bland. Tasty interesting to try but I prefer a more traditional potato salad.
  8. I've lived in Costa Rica for 7 years and this is my favorite salad. We call it Ensalada Rusa. Great recipe.
  9. I have been making this for years but didn't know it was Russian. I personally like it. I do use pickled beets and or pickled eggs because I like the zing from the vinegar it gives it more taste. If you like beets you will like it. Thanks for sharing.