Ensalada Rusa (Uruguayan Potato Salad)
Photo: Buzzcut50 at English Wikipedia, Public domain
Ensalada Rusa is a Uruguayan potato salad made from just diced potato, carrot, peas and mayonnaise. It turns up beside grilled meat at the asado table and in restaurants across the country. The trick is cooking each vegetable separately so none goes soft, then cooling them fully before dressing. Choose an unsweetened mayonnaise, since a sweet one throws off the balance of this plain, savory side.
Instructions
Cook the potatoes, peas and carrots in separate pots, since each one softens at a different pace. Drain each as soon as it is tender when pierced but still holds its shape, because overcooked vegetables turn to mush once mixed.
Spread the cooked vegetables out and let them cool completely. Warm vegetables will thin the mayonnaise and make the salad greasy.
Combine the potatoes, peas and carrots in a large bowl. Start with ½ cup of mayonnaise and fold it in gently, adding more up to ¾ cup until everything is lightly coated.
Season with salt and pepper, tasting as you go. Serve as a side dish.
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