Ensalada Rusa
Classic Argentine salad that originated in Russia
Ensalada Rusa
6
Calories/serving: 360Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —6 servings
Ingredients
- 1pound Yukon gold potatoes
- 2large carrots
- 1/2cup sweet peas (fresh or frozen)
- 1/2cup mayonnaise
- 1teaspoon salt (or to taste)
Instructions
1Peel the potatoes and cut them into 1/2 inch cubes.
2Peel the carrots and cut them into small cubes. If the carrots are very small, cut them into small medallions.
3Blanch the potatoes, carrots and sweet peas separately until just tender. You want them cooked but not mushy.
4As soon as each vegetable is cooked, plunge it into ice water to stop the cooking process.
5When the vegetables have cooled off, drain them well.
6Combine all the ingredients in a bowl, add the mayonnaise and salt to taste.
7Mix well.
Chef's Notes
Texture is Key
The vegetables should be cooked until just tender but still have some bite. Overcooked vegetables will make the salad mushy and unappetizing.
Make It Your Own
You can adjust the ratios of vegetables to your taste. Some families add diced hard-boiled eggs or pickles for extra flavor and texture.