Russian Salad
Ensaladilla Rusa

Back to our Spanish Recipes Quite how Russian Salad came to the Spanish table is anyone’s guess.  Whatever the origin, the simple dish is a firm Spanish favourite.  Enjoy as part of a picnic lunch, with grilled meats or at a barbeque.

Difficulty	Cooking Time	Servings
	30min.	6 Salad

Ingredients

• 500 grs potatoes, ideally new season potatoes
• 500 grs carrots
• 500 grs garden peas, fresh or defrosted if frozen
• 250 grs good quality mayonnaise
• Salt and fine white pepper

Instructions

1. Peal and dice the potatoes into 1 cm cubes. There is no need to peal new potatoes.
2. Cook the potatoes in boiling, salted water until tender but holding their shape, 5- 10 minutes.
3. Drain, cool under running cold water and set aside.
4. Peal and dice the carrots into 1 cm cubes.
5. Cook the carrots in boiling water until tender but holding their shape, 5- 10 minutes.
6. Drain, cool under running cold water and set aside.
7. Cook the garden peas in boiling water until tender, about 2-3 minutes.
8. Drain, cool under running cold water and set aside.
9. Tip the cooked vegetables into a large bowl, add the mayonnaise and mix gently so as not to break up the vegetables.
10. Season with salt and white pepper to taste.

Tips and variations

• Adding a pinch of sugar to the cooking water for carrots and peas can add a wonderful sweetness to the cooked vegetable.