Ensalada Rusa Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This traditional spanish salad is a perfectly balanced mixture of potatoes, hard-cooked eggs and vegetables using mayonnaise solely to accent these flavors. Ingredients:
3 medium potatoes |
1 large carrot, diced |
5 tbsps shelled, green peas |
2/3 cups green beans |
1/2 medium onion, chopped |
1 small red bell pepper, chopped |
4 sweet gherkins, sliced |
2 tbsps capers |
12 anchovy-stuffed olives or pimiento-stuffed olives |
1 hard-cooked egg, sliced thin |
2/3 cup hellman's mayonnaise |
1 tbsp lemon juice |
1 tsp dijon mustard |
pepper to taste |
chopped fresh parsley, to garnish |
Directions:
1. In a saucepan, cook the potatoes and carrot in lightly salted water.
2. Bring to boil and simmer until almost tender.
3. Fold in the peas and beans gently and cok until all the vegetables are tender.
4. Drain the vegetables and transfer them into a serving platter. Add the onion, pepper, gherkins, capers, stuffed olives and egg slices.
5. In a separate bowl, combine the mayonnaise, lemon juice and mustard. Add this mixture to the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss.
6. Garnish with chopped parsley and refrigerate to enhance the flavors. This salad should be kept refrigerated (because of mayonnaise) and will keep for 1 to 2 days.
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