Dominican Potato Salad (Ensalada Rusa)

Beets, beets, beets. Whenever eating beets the juice leaves it color  I really love eating this salad because its bright red. Eating foods bright in color just make it that more enjoyable. As you know, I first ate Enslada Rusa in Costa Rica. I was excited to eat it years later in the Bronx.

Enslada Rusa Reciepe:

Ingredients

• 5-8 cooked baby potatoes diced
• Large carrot Diced
• 1 bag of mixed vegetables
• Large romaine letuce
• 4 small cooked beetroot
• 4 tbsp light mayonnaise 
• 1 tbsp fat-free yoghurt
• 1 tsp white wine vinegar
• Salt and pepper to taste

Simply peel, chop and boil the potatoes until they are cooked but still firm enough to mix with disintegrating like mash. At the same time, boil the carrots and the beets and/or  boil(frozen) mixed vegetables.Leave the potatoes and vegetables to cool before mixing. Dice the vegetables into cubes.

Mix all the ingredients together with the mayonnaise, yoghurt and dash of white wine vinegar. Let chill or serve warm with lettuce