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Ensalada Rusa (Spanish for Russian Salad) - Argentine Tradition

What you need: 

6 red potatoes -- cut 1 thick
3/4 cup rice vinegar
1 cup corn -- roasted
1 cup peas
1 cup carrots -- chopped
1/2 cup capers
1/8 teaspoon cayenne pepper
2 teaspoons brown mustard
1 cup soya-vegan mayonnaise -- approximately
1/2 cup chives -- chopped

What you do: 

Dress an ear of corn with olive oil, salt and pepper. Place in a preheated 350 degree oven for 30 minutes. Turn to make all sides a golden color.
Cube the potatoes, leaving the skin on. Put the potatoes in a pot with salt and water. Bring to a boil. Cook the potatoes until a knife can be inserted into the potato, approximately 3 to 5 minutes. Do not overcook the potatoes, as they will get mushy.
When cooked, drain thoroughly. Dress the potatoes with rice vinegar. Allow the mixture to cool. When cool, discard any excess vinegar.
Slicing the carrots, steam the carrots until a little tender, but leaving some crisp to it.
Add the remaining ingredients into the potato mixture. Mix carefully. Cover with a plastic wrap and refrigerate overnight.
Garnish with extra chopped chives.
Per serving: 358 Calories (kcal); 29g Total Fat; (68% calories from fat); 8g Protein; 22g Carbohydrate; 169mg Cholesterol; 385mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Preparation Time: 
Cooking Time: 



A similar dish, with the same title, is popular in Peru, too-- only in Peru, they don't usually include corn and they DO include cooked beets.  Delicious, hot-pink, and very good.

To do this the Peruvian way, I'd omit the mustard (and capers, which I've never seen in Peru--unfortunately!), and add a hearty whack of lime juice to replace some or all of the vinegar.  Omit the chives and add 1/4 cup of minced red onion.  Omit the corn and add 2-3 medium-sized beets, cooked separately and cut up to the same size as the potatoes.  I usually include a couple tablespoons of minced cucumber, but I don't think this is a standard inclusion.

This is often served in an avocado half as a starter-- decadent!

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