Description
A famous, classic South American dish otherwise known as ‘Ensalada Rusa.’ Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight.
Ingredients
- 4 russet potatoes – peeled, boiled, and cubed
- 3 hard cooked eggs, chopped
- 1 (10 ounce) can mixed vegetables
- ½ cup mayonnaise
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- ½ tablespoon fresh lemon juice
- ½ teaspoon dried dill weed
- 5 tablespoons chopped pimiento-stuffed olives
- salt and black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm
- about 15 minutes. Drain
- cool
- and cube.
- Place eggs in a saucepan
- and cover with cold water. Bring to a boil
- and immediately remove from heat. Cover pan
- and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs
- and toss together with the potatoes and vegetables in a large mixing or serving bowl.
- In a separate bowl
- combine the mayonnaise
- 1/2 teaspoon black pepper
- ground mustard
- lemon juice
- dill weed
- and green olives. Stir to blend. Pour dressing over the potato mixture
- season with salt and pepper
- and toss to coat. Cover
- and refrigerate for 1 hour
- or overnight.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 8 hrs 50 mins
Servings: 6