Published on Saturday, February 7, 2026

By Melissa Pette

Okay, let’s talk about that pink potato salad. You know the one. Creamy, crunchy, unapologetically colorful, and somehow always the star of the table, even when there’s fancy food around pretending to compete.

This is Ensalada Rusa, Costa Rican style, and yes, the beets are doing the heavy lifting here. They bring that iconic rosy color and just enough earthy sweetness to make this salad unforgettable. Up north, some folks call it Salade Russe or straight-up pink potato salad, but in Costa Rica, this dish is elite family-gathering food.

For me? Total nostalgia bomb. My mom made this anytime friends were coming over, and I swear it showed up at every holiday of my life. If there was a celebration, pink potato salad was there, chilling in the fridge, getting better by the minute.

Fun food history moment: versions of this salad pop up all over the world. Italy has insalata russa, and legend says the OG version was created in Moscow in the 1860s by chef Lucien Olivier. But Costa Rica took it, made it brighter, creamier, and honestly, more fun.

Here, it’s considered “fancy” while still being totally traditional, perfect for Sundays, big family reunions, and any gathering where you want people to say, “Who made this?”

Let’s get cookin’!

What you’ll need to feed about 8 hungry fiends and all super easy to find at any Costa Rican supermarket.

• 1 lb boiled potatoes (about 2 large), cut into ½-inch cubes.

• 1 small can of peas.

• 2 hard-boiled eggs, chopped.

• 1 small can golden sweet whole-kernel corn.

• ½ small red onion, finely diced.

• ½ cup celery hearts (with leaves), finely diced.

• 1 large carrot, finely diced.

• 1 large can of tuna (about 20 oz), drained.

• 8 oz boiled beets (about 3 medium), cut into ½-inch cubes.

• 3 tbsp fresh parsley, finely chopped.

• 1 cup mayonnaise.

• 3 tbsp olive oil (optional, but nice).

• 2 tbsp fresh lemon juice or mustard.

• 1 tsp salt.

• ½ tsp black pepper.

First, boil the beets. Give them a good wash and leave a little stem and the root on, this keeps them from bleeding out like a crime scene. Cover with water, bring to a boil, then simmer 30–60 minutes until fork-tender. Drain, cool in cold water, and rub the skins right off. Easy.


Then, peel and cube the potatoes. Toss them into a saucepan, cover with water (about an inch above), add some salt, and bring to a rolling boil. They cook fast, about 2–3 minutes once boiling. If a fork slides in and the cube splits? Done. Drain immediately and rinse gently with cold water to stop the cooking. Set aside and let them chill (literally).


In a big bowl, whisk together the mayo, olive oil, lemon juice (or mustard), salt, and pepper. Once everything else is chopped and ready, add all of it: veggies, eggs, tuna, potatoes, and finally those beautiful pink-making beets.


Using a rubber spatula, gently fold everything together. Be kind, this is a salad, not a wrestling match.


Pop it in the fridge for at least 30 minutes. Give it a gentle toss before serving.


Some pro tips from someone who’s eaten this forever. It’s even better the next day. The flavor deepens. The color gets pinker. 


Travels like a champ, perfect for picnics, packed lunches, or potlucks.


An absolute side dish to BBQ ribs, pulled pork, fried chicken, grilled chicken, or even fried salmon.


Feeding a crowd? Double it. No one will complain.


And finally, tradition is tradition; grab your favorite Costa Rican beer and enjoy.

Have a Pura Vida weekend!

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Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food Magazine.

The recipe may contain or come into contact with common allergen ingredients. It is the reader's sole responsibility to review all ingredients and make sure they are suitable for their specific dietary needs and potential adverse reactions.

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