I first had this in Peru, when we were having lunch at my mother-in-law’s home. It was fresh, light, and delicious. I quickly realized that it’s mostly root vegetables and will be perfect to make back home specially during winter.
So I decided to stand beside the cook the next time she made it and pepper her with questions, trying my best to speak and understand Spanish and jog my brain to translate. Measurements are virtually non existent in a lot of recipes cooked at home. This was no exception. Piecing together everything I remember during that cooking session, here is the recipe I came up with.
*You want to add the beets last and lightly mix it in unless you are fine with a red salad. If it does become red it’s okay as it will still taste delicious .*
3 Yukon gold potato, peeled, small dice and boiled in salted water until tender
1 large beet, peeled, small dice and steamed
1 carrot, peeled, small dice, boiled briefly
1 cup peas, blanched if fresh, if not, canned is fine
1 cup mayonnaise
Salt and pepper to taste
Place all the ingredients except the beets, in a bowl. Season to taste and then mix in the beets.
Chill for a couple of hours. Serve cold or at room temperature.
Ensalada Rusa
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Ingredients
3 Yukon gold potato, peeled, small dice and boiled in salted water until tender
1 large beet, peeled, small dice and steamed
1 carrot, peeled, small dice (blanched)
1 cup peas, blanched if fresh, if not, canned is fine
1 cup mayonnaise
Salt and pepper to taste
Directions
Place all the ingredients except the beets, in a bowl. Season to taste and then mix in the beets.
Chill for a couple of hours. Serve cold or at room temperature.