EnsaladaRusa
6 cups Yukon Gold potatoes, cut into ½-inchcubes
Recommended Videos
3 cups green peas
3 cups carrots, peeled and cut into smallcubes the size of the peas
2 cups dill pickles
½ cup pickle juice
½ bunch dill, chopped
2 cups Mayonnaise
juice of 1 Lemon
salt, to taste
Place the potatoes in a pot, cover with waterand season with a heavy pinch of salt. Bring the water to a boil, reduce to a simmer and cook just until thepotatoes are tender to a knife tip. Drain the potatoes and transfer to a rimmed baking sheet to coolcompletely. Chill the potatoes in therefrigerator for an hour or two to keep them firm and make the ensalada rusaeasier to mix.
If you are using frozen peas, defrost thembefore using. If you are using freshpeas, blanch the peas for 60 seconds in salted, boiling water then coolcompletely in icy water, drain well.
Combine potatoes, peas and carrots in a largebowl. Add the chopped pickles, picklejuice, dill, mayonnaise and lemon juice. Gently mix together until everything is combined. Season to taste withsalt. Keep cool until ready to serve.