Ensalada Rusa
Potato and carrot boiled in cubes, cooled, and folded into mayonnaise loosened with cream and sharpened with lime. Peas, onion and parsley through it. Half an hour, six servings, served cold.
Servings: 6
Calories: 516kcal
Ingredients
For the dressing
- 1 cup mayonnaise
- ½ cup cream crema de leche
- ½ lime
- Salt and pepper to taste
- 1 teaspoon sugar
For the base of the salad
- 2 cups carrot
- 7 potatoes
- 1 cup cooked green peas
- 3 tablespoons finely chopped onion
- 2 tablespoons finely chopped parsley
Instructions
- On a board, cut the carrots and potatoes into small cubes.
- Put a pot of water over medium heat and cook the carrot for 10 minutes, then drain and set aside.
- In another pot of water over medium heat, cook the potato cubes for 10 to 12 minutes, until a knife goes in with a little resistance still. Drain and set aside. Cubes boiled much longer fall apart and the salad turns to paste.
- In a salad bowl, put the potato and carrot cubes, well drained and cold.
- Add the onion and the green peas and stir well.
- For the dressing, mix the mayonnaise and the cream in a cup, squeeze in the lime juice, and add salt, pepper and the teaspoon of sugar.
- Stir the dressing and pour it over the salad.
- Add the parsley, stir again and taste before serving.
Notes
Cold and dry before the mayonnaise goes anywhere near it. Warm potato makes the dressing split, and potato that has not drained thins it into a puddle at the bottom of the bowl.
The teaspoon of sugar is not a mistake. It sits against the lime and stops the mayonnaise reading as flat, and you will not taste it as sweetness.
Nutrition
Calories: 516kcal | Carbohydrates: 54g | Protein: 8g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 680mg | Potassium: 1303mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7528IU | Vitamin C: 68mg | Calcium: 80mg | Iron: 3mg