Ensalada Rusa
Serves 6
Ingredients
Method
500 g Potatoes, Peeled and Diced
2 Carrots, Peeled and Diced
200 g Peas
3 Hard-Boiled Eggs, Chopped
200 g Mayonnaise
Salt and Pepper, to Taste
Boil the potatoes, carrots, and peas until they are tender. Drain and let them cool.
In a large bowl, combine the cooked vegetables, pickles, and eggs.
Stir in the mayonnaise, and season with salt and pepper.
Refrigerate the salad for at least an hour before serving to let the flavors meld.