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TASTY AND TRADITIONAL RECIPES TO ADD TO YOUR DINNER MENU

Ensalada rusa – Russian potato salad

SERVES 6

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

MAYONNAISE

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.