Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Ensalada Rusa - Russian Potato Salad
  • 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 14, 2015.
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



 

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.