Peruvian Russian Salad – “Ensalada Rusa”
2 TBSP of mayonnaise
1 TBSP white vinegar
1 TBSP olive oil
1 TBSP salt
1 pinch white pepper
1 cup peas
1 cup diced green beans
1/2 cup diced carrots (cubes)
1 cup diced beets or 2 medium size beets
2 medium size yellow Yukon Gold potatoes (cut in 1/2-inch pieces)
2 hard boil eggs diced
Cook vegetables separately in water and salt: beats; carrots; peas and green beans; and potatoes.
Once the carrots, peas and green beans turn “al dente” cool it down in icy cold water. When the potatoes are done, drain the water and reserve. To know when the beets are done, insert a knife in the middle of the beets, if the knife comes out easily you can drain the beets and peeled them to proceed to diced them in cubes.
Use a large bowl to add the vegetables and eggs. Mix with the dressing and at the end, add the potato and mix all together. Verify salt and serve.