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Lilly’s Table

 
 
Chimmichurri Sauce
© Lillys-Table.com Photo of Ensalada Rusa - Russian Potato Salad
 

Tags: Dairy Free Gluten-Free Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Ensalada Rusa - Russian Potato Salad

from Argentine Steak Dinner, the Week of June 10, 2012.
View the previous recipe for this meal.

A favorite side dish at Argentine barbecues. A simple combination of potatoes, peas, and carrots with a mellow lemon-mayo dressing. Greek yogurt or a combination of yogurt and mayonnaise is a nice substitute for all mayo. Vegenaise can always be used for a vegan option.

Ingredients

  • 2 lbs potatoes, yukon gold
  • 2 carrots, peeled
  • ½ cup peas
  • ¾ cup mayonnaise, or greek yogurt or half mayo & yogurt
  • 1 lemon, juice 2-4 tablespoons
  • ½ teaspoon salt

Serving Size: 4 People

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Preparation Instructions

Peel or leave the skin-on and cube the potatoes into a 1-inch dice or smaller. Place in a large pot of cold water and bring up to a boil. As soon as the water is boiling, drop in the carrots and simmer for 8-12 minutes until the potatoes are tender when pierced with a fork. Dump in the green peas. Heat for 30 more seconds, then drain and rinse with cold water. Set aside in a colander to drip dry and cool.

Whisk together the mayonnaise, lemon juice (to taste) and salt and pepper to taste.

When the potatoes, peas and carrots are cool, fold in the dressing.