Ensalada rusa – potato salad with carrot, peas and egg
Diced potato, carrot and peas with chopped egg and mayonnaise – the classic partner for milanesas and a must on the Christmas table in Uruguay and Argentina. Sometimes made with boiled beetroot or tuna.
- 50 minTime
- 20 minHands-on
- 4Portions
- 11 gprotein per portion
- 420kcal per portion
Ingredients for 4 portions
- 3Eggs
- 600 gPotato
- 2Carrots
- 150 gGreen peas
- to tasteSalt
- 120 gMayonnaise
Method
- Put the eggs in a pan of cold water, bring to the boil and cook for 10 minutes.
- Meanwhile, peel the potatoes and carrots and cut them into 1 cm dice.
- Cool the eggs in cold water and peel them.
- Boil the potatoes and carrots in lightly salted water for 8–10 minutes, until tender but still holding their shape. Add the peas for the last 3 minutes.
- Drain the vegetables, spread them out on a tray and leave to cool completely, at least 20 minutes.
- Chop two of the eggs and fold them into the vegetables with the mayonnaise. Season with salt. Top with the last egg, sliced, and chill until serving.
