Ensaladilla Rusa -- Spanish Potato Salad (spain)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 medium potatoes
• 1 large carrot, diced
• 5 tablespoons frozen green peas
• 2/3 cup green beans, chopped into bite-size pieces
• 1/2 medium onion, chopped
• 1 small red bell pepper, chopped
• 4 small gherkins, sliced
• 2 tablespoons capers
• 12 stuffed green olives
• 1 hard-cooked egg, sliced thin
• 2/3 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon dijon mustard
• 1/4 teaspoon black pepper, to taste

Recipe

• 1 in a saucepan, in lightly salted water, cook potatoes, carrot & beans, bringing to a boil, then simmering until almost tender, about 10-15 minutes.
• 2 add peas & cook not more than another 5 minutes, then drain & transfer veggies to a serving bowl.
• 3 add onion, pepper, gherkins, baby capers, olives & sliced egg.
• 4 in a separate bowl, whisk together mayo, lemon juice & mustard, then add to serving bowl & mix well to ensure all ingredients are coated.
• 5 sprinkle with pepper & toss, then refrigerate.
• 6 before serving, allow to stand at room temperature for an hour so that flavors can meld.