Pink Potato Salad (Ensalada Rusa)

Prep Time: 15 minutes
Servings: 5-6
Cooking Time: 30-45 minutes

4 large Yukon potatoes, peeled and cut into small cubes
6 large eggs
1 small can of beets (8 1/4oz), finely cut into small cubes
1 large Golden Delicious apple, finely cut into small cubes
4 tablespoon Helmanns's real mayonnaise
1 medium yellow or white onion, finely chopped
1/4 teaspoon of freshly ground black pepper
2 1/2 tablespoons of white wine such as Shiraz
10 cups of water
1 tablespoon of salt


Place apple cubes in icy cold water to prevent browning

Bring water to a boil add salt and cook potatoes until fork tender (about 15 minutes). Drain the potatoes and place them in a mixing bowl. Place them in the refrigerator to cool them down

For perfect boiled eggs, bring water to a rolling  boil and add the eggs (water should be at least 1" above the eggs). Remove the pot from the heat and cover tightly for about 18 minutes. Then, place them in a bowl with icy cold water or ice with cold water. Once they are cool (about 3-5 minutes), the eggs can be easily peeled

Cut eggs in half and remove the yolk and chop eggwhites into small pieces . Place yolk in a mixing bowl and season with mayonnaise, black pepper and wine. Mash well until it's very creamy

In a mixing bowl, add potatoes, eggs yolk drssing, egg whites, onions, beets and apple.

Mix well and serve at room temperature or chilled