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Argentine Russian Salad

A delightful blend of crisp vegetables and creamy dressing, perfect for family gatherings and a comforting side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Argentine, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups boiled potatoes, diced Boil until tender but not mushy.
  • 1 cup boiled carrots, diced Boil until tender.
  • 1 cup peas, cooked Add in the last minute of boiling potatoes.
Dressing
  • 1/2 cup mayonnaise Use a reputable brand to avoid runniness.
  • 1 tablespoon mustard Adds a tangy kick.
  • to taste Salt and pepper
Garnish
  • as needed Olives for garnish Adds color and flavor.

Method
 

Preparation
  1. Peel and dice the potatoes and carrots. Boil them until tender but not mushy—about 15 minutes.
  2. Add in peas during the last minute of boiling. Drain and let the vegetables cool.
Mixing
  1. In a large bowl, combine the mayonnaise and mustard. Stir until well mixed.
  2. Once the vegetables have cooled, add them to the dressing. Sprinkle salt and pepper to taste.
  3. Gently fold the mixture to avoid breaking up the potatoes.
Serving
  1. Transfer the salad to a serving bowl or platter. Top with olives.
  2. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Notes

This salad can hold up beautifully in the refrigerator for four days. Avoid adding garnishing olives until just before serving.