AR­GEN­TINE aromas


New Zealand Woman’s Weekly - - FOODEXTRA -

En­sal­ada rusa – Rus­sian po­tato salad


Ex­pats from the Rus­sian Empire made up the third largest pop­u­la­tion of im­mi­grants trav­el­ling to Ar­gentina be­tween the 1880s and 1920s. 1.25kg all-pur­pose

pota­toes, peeled

2 medium car­rots, diced

Sea salt

1 cup fresh or frozen peas


1 egg

1 egg yolk

1 tsp lemon juice

1 tsp mild mus­tard ½ tsp sea salt ¾ cup grape­seed oil

1 To make the may­on­naise, place the egg and egg yolk in the bowl of a food pro­ces­sor and process well. Add the lemon juice, mus­tard and salt and process briefly. With the mo­tor run­ning, very slowly add the oil in a steady stream. Keep pro­cess­ing un­til all the oil is in­cor­po­rated and the mix­ture is smooth and creamy. Trans­fer it to a bowl and ei­ther use straight away or re­frig­er­ate for up to 3 days.

2 Cut the pota­toes into small, bite-sized pieces, so each piece fits eas­ily on a fork. Place the po­tato and car­rot in a saucepan and cover with cold wa­ter.

Add a gen­er­ous pinch of salt, bring to the boil and cook for 5 min­utes, un­til the po­tato is just ten­der. Add the peas and cook for a fur­ther 2–3 min­utes. Drain the veg­eta­bles and rinse un­der cold wa­ter un­til com­pletely cool. Tum­ble the veg­eta­bles onto a tray and pat dry with pa­per towel. Trans­fer to a bowl and gen­tly stir through the may­on­naise to com­bine.

3 Serve straight away or re­frig­er­ate for up to 6 hours.

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