Recipe courtesy of Michelle Bernstein
Ensalada Rusa
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1025
- Total Fat
- 93
- Saturated Fat
- 7
- Carbohydrates
- 45
- Dietary Fiber
- 8
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 112
- Sodium
- 122
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
Ingredients
1 Yukon gold potato, peeled, small dice and boiled in salted water until tender
2 Peruvian potatoes, peeled, small dice and boiled in salted water until tender
1 sweet potato, peeled, small dice and boiled in salted water until tender
1 large beet, roasted on salt, peeled, small dice
1 carrot, peeled, small dice (blanched)
1 cup peas, blanched if fresh, if not, canned is fine
Spicy Mayonnaise Dressing, recipe follows
Hot Mayonnaise Dressing:
2 tablespoons mayonnaise, homemade is preferable
3 egg yolks
1 lemon, juiced
1 clove garlic
1 shot hot pepper sauce
1 shot Worcestershire
1 1/2 cups vegetable oil
Directions
- Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
Hot Mayonnaise Dressing:
- In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.