My mother liked to mix things up. Traditional Ensalada Rusa is equal parts potatoes, carrots and peas, but she likes to spice it up and add extra vegetables. I, personally, love her version, and eat it in the summer time. Perfect for barbecues and picnics!
3 eggs, hard-boiled — chopped
3/4 cup rice vinegar
1 cup corn — roasted
1 cup edamame
1 cup carrots — chopped
1 red bell pepper — chopped
1/2 cup capers
1/2 cup black olives — sliced
1/2 cup chives — chopped
salt and pepper to taste
1/8 teaspoon cayenne pepper
2 teaspoons brown mustard
1/2 cup fat free sour cream– approximately
Dress an ear of corn with olive oil, salt and pepper. Place in a preheated 350 degree oven for 30 minutes. Turn to make all sides a golden color.
Cube the potatoes, leaving the skin on. Put the potatoes in a pot with salt and water. Bring to a boil. Cook the potatoes until a knife can be inserted into the potato, approximately 3 to 5 minutes. Do not overcook the potatoes, as they will get mushy.
When cooked, drain thoroughly. Dress the potatoes with rice vinegar. Add the chopped eggs and toss. Allow the mixture to cool. When cool, discard any excess vinegar.
Slicing the carrots, steam the carrots until a little tender, but leaving some crisp to it.
Add the remaining ingredients into the potato mixture. Mix carefully. Cover with a plastic wrap and refrigerate overnight. Taste, and if necessary, add more salt, mustard, chives, or cayenne pepper.
Garnish with extra chopped chives.
Yields: 8 servings
Photo by Asado Argentina.