Ensalada Rusa (Michelle Bernstein) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 yukon gold potato, peeled, small dice and boiled in salted water until tender |
2 peruvian potatoes, peeled, small dice and boiled in salted water until tender |
1 sweet potato, peeled, small dice and boiled in salted water until tender |
1 large beet, roasted on salt, peeled, small dice |
1 carrot, peeled, small dice (blanched) |
1 cup peas, blanched if fresh, if not, canned is fine |
spicy mayonnaise dressing, recipe follows |
2 tablespoons mayonnaise, homemade is preferable |
3 egg yolks |
1 lemon, juiced |
1 clove garlic |
1 shot hot pepper sauce |
1 shot worcestershire |
1 1/2 cups vegetable oil |
Directions:
1. Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
2. Hot Mayonnaise Dressing:
3. In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.
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