Ensaladilla Rusa -- Spanish Potato Salad (Spain) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
3 medium potatoes |
1 large carrot, diced |
5 tablespoons frozen green peas |
2/3 cup green beans, chopped into bite-size pieces |
1/2 medium onion, chopped |
1 small red bell pepper, chopped |
4 small gherkins, sliced |
2 tablespoons capers |
12 stuffed green olives |
1 hard-cooked egg, sliced thin |
2/3 cup mayonnaise |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1/4 teaspoon black pepper, to taste |
Directions:
1. In a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
2. Add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
3. Add onion, pepper, gherkins, baby capers, olives & sliced egg.
4. In a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
5. Sprinkle with pepper & toss, then refrigerate.
6. Before serving, allow to stand at room temperature for an hour so that flavors can meld.
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