Russian Salad


A little taste of Bolivia/Argentina from the WGM International Cookbook

Really, Russian Salad from South America? It’s true! This classic Russian dish made its way into South America with the influx of European immigrants in the 20th century and is now considered standard fare in that part of the world. The unique combination gets its creaminess from the potatoes, sweetness from the carrots and peas, and sharpness from the lemon and green onions.

Ingredients:

  • 4-5 medium white potatoes, cubed and boiled
  • 2-3 medium carrots, cubed and boiled
  • 1 cup peas (frozen or canned)
  • 4-5 tablespoons mayonnaise
  • Salt and pepper to taste
  • Lemon juice to taste
  • Green onions, sliced (optional)

Instructions

Try frozen peas and real lemon juice to get the freshest taste possible.

The test kitchen halved the recipe; it adjusts well to your own tastes! We went with frozen peas and real lemon juice to get the freshest taste possible.

Cut the potatoes and carrots into chunks, planning to dice them after cooking.

Cut the potatoes and carrots into chunks, planning to dice them after cooking.

Boil them together for about 12 minutes.

We boiled them together for about 12 minutes. Start testing for doneness with a fork after about 10 minutes.

Thaw the peas and allow the potatoes and carrots to cool.

Thaw peas. Allow potatoes and carrots to cool before dicing and adding remaining ingredients.

Squeeze in some lemon juice.

Add dollops of mayonnaise, a sprinkling of salt and pepper, and squeeze in some lemon juice. Combine, stirring gently so potatoes retain their shape. Taste, and add more mayo/lemon/seasonings if necessary.

Russian Salad is a great side at a picnic or with any grilled meat.

Sprinkle with green onions and freshly ground black pepper and serve cold. It would be a great side at a picnic or with any grilled meat. From start to finish, this recipe took about 45 minutes to prepare.

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