Ensalada Rusa

Wash and clean 2 pounds of potatoes.

Cut the potatoes into small pieces.

Rinse the cut potatoes in water to remove excess starch.

Drain the potatoes and boil them in water with a little salt for 15 minutes.

Check the doneness of the potatoes with a fork to ensure they are cooked but not mushy.

Once cooked, let the potatoes cool down.

Boil 1 carrot until cooked and let it cool as well.

Cut the cooked beet into pieces (can use pre-cooked beet).

In a mixing bowl, combine the cooled potatoes, carrot, and beet.

Add 2 teaspoons of mustard to the mixture.

Add 5 tablespoons of mayonnaise and 5 tablespoons of sour cream for creaminess.

Season with black pepper and a pinch of salt.

Add the juice of half a lime for flavor.

Mix all the ingredients thoroughly.

Finally, add chopped fresh parsley for flavor and aroma.

Allergens