This is a very simple yet well loved recipe in Argentina. Is our take on the potato salad and for some reason we call it Russian salad. It's simple yet delicious and it's the perfect pairing for breaded fish fillets, chicken or beef milanesas or the classic asado. We usually have russian salad with asado, as well as a lettuce, tomato and onion salad with it.
I need to stop talking because I will get very nostalgic!
My hubby loves this salad because it was peas, one of his favorite legumes so I try to make it often.
Here's what you need:
Potatoes- ratio 5-6 medium potatos for 1 can of peas and 1 can of slided carrots (you can use fresh too, just peel and cube)
1 can of sliced carrots, cubed
2-3 hard boiled eggs
3 tbsp of mayonnaise, but adjust to taste.
Peel and cut potatoes in small cubes. Boil water first and then dump the potatoes to cook for about 5 mins, checking that they're just right, not over cooked not undercooked (or you go to jail... if you know this reference you rock and let me know in the comments!).
Once the potatoes are cooked, drain water and leave in the fridge for about an hour. Cook eggs.
Take out of the fridge, open cans and drain liquid. Cut carrots in cubed pieces and pour into the potatoes with the peas, mix carefully that the potatoes don't get all mushy. Add the mayonnaise mixing in circles and then cut the eggs in small pieces and sprinkle on top. Leave in the fridge until ready to serve. This salad is perfect for summer!