Ensalada Rusa

Ingredients

• 700 g potatoes, in 1.5 cm cubes
• 3 carrots, in small cubes
• 2 beetroot, cooked and cubed
• 150 g peas
• 3 eggs, hard-boiled and chopped
• 150 g mayonnaise
• 1 tbsp white vinegar
• ½ onion, very finely chopped
• 1 tsp salt
• black pepper

Method

1. Boil the vegetables separately

   Boil the potatoes and carrots in salted water until just tender, about twelve minutes, keeping them slightly firm.

   12 min

2. Peas at the very end

   Drop the peas in for the last minute only.

   1 min

3. Dress them warm

   Drain and, while still hot, toss with the vinegar and salt. Warm potato absorbs seasoning; cold potato under mayonnaise absorbs nothing and the salad tastes of dressing alone.

4. Beetroot in last, and gently

   Cool completely, then fold in the mayonnaise, egg, onion, pepper and finally the beetroot with as few turns as possible. Stirred hard it dyes everything a uniform pink; folded once it stays streaked, which is how it is meant to look.

5. Chill before serving

   Give it two hours in the fridge. It is a party dish and a Christmas dish, and it is always better made ahead.

   2 h