Ensalada Rusa (Latin American Potato Salad)

Ingredients

• •1 1/2 lb yellow potatoes, peeled and diced
• •1 cup frozen peas
• •1 cup beetroot, peeled and diced
• •2 carrots, peeled and diced
• •3 eggs
• •3/4 cup mayonnaise
• •1 tbsp fresh lemon juice
• •1 tsp salt
• •1/4 tsp black pepper
• •2 tbsp fresh parsley, chopped

Directions

1. 1Boil the potatoes, beetroot, and carrots separately until tender but still holding their shape.
2. 2Cook the peas for 2 minutes, then drain and cool all the vegetables completely.
3. 3Boil the eggs for 10 minutes, cool them, peel them, and chop them.
4. 4Whisk mayonnaise with lemon juice, salt, and black pepper.
5. 5Fold potatoes, beetroot, carrots, peas, eggs, and parsley gently into the mayonnaise dressing.
6. 6Chill for 30 minutes before serving.

💡 Cool every cooked vegetable before adding mayonnaise; warm potatoes and beetroot absorb too much dressing and turn the salad heavy.

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