Russian Salad (Ensalada Rusa) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | ||||||||||||
| INGREDIENTS: | ||
| 2 medium potatoes, unpeeled | 1 large carrot, unpeeled | salt to taste |
| 1 cup fresh or frozen green peas | 1 cup 1/4-inch pieces fresh or frozen green beans | 1/2 cup cooked fresh or frozen corn kernels, optional |
| 1 celery rib (optional), diced | 1 red beet (optional), cooked and diced | 1/2 cup 1/4-inch pieces cooked asparagus (optional) |
| 1/2 green apple, peeled and diced | 1/4 cup pickled cucumbers or pearl onions (optional), diced | 1/4 cup coarsely chopped walnuts (optional) |
| 1/4 cup mayonnaise for every 1 cup vegetables | finely minced fresh parsley, cilantro, or chives, garnish | |
| 1 | Place the potatoes, carrot, and salt in a medium saucepan, and cover with cold water. Bring to a boil over medium heat, reduce the heat to a simmer, and cook partially covered until tender, 20 to 25 minutes. Drain and let the vegetables cool. Peel and cut into a 1/4-inch dice. |
| 2 | Bring a large pot of salted water to a boil. Add the peas and green beans, and cook uncovered until tender, 10 minutes. Drain, and refresh under cold running water. |
| 3 | Combine all the vegetables in a large serving bowl. Before serving, add the walnuts and mayonnaise; toss gently to combine. Garnish with parsley. |
| 4 | VARIATION: Substitute 2 cups cooked rice for the potatoes. Chilean cooks like to serve this Russian rice salad in a ring mold; Press the salad firmly into the mold using a spoon. Unmold on a serving platter and decorate with shredded lettuce, and a few wedges of hard-cooked egg and sliced tomatoes. |