Russian Salad (Սալադ Րուս)
This Armenian take on Russian salad is a bowl of diced vegetables bound with mayonnaise and sharpened with pickles. Corn, carrots, peas and potato go in in equal amounts, so each spoonful has the same sweet, starchy mix. The diced cucumber pickles, at half that quantity, add a salty sour crunch against the creamy dressing. Because the vegetables are boiled together in one pot, it takes little effort to make.
Instructions
Put the corn, carrots, peas and potatoes in a pot of water and boil them together until the vegetables are tender. Drain them well so the salad does not turn watery.
Tip the drained vegetables into a large bowl and add the diced cucumber pickles. Leave the bowl until everything has cooled to room temperature, so the mayonnaise will not turn oily.
Add the mayonnaise and stir until every piece of vegetable is evenly coated and the color is uniform. Season with salt to taste, stirring again before you taste.
Make it personal.
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