Paraguay's version of Russian salad: diced potatoes, carrots, peas, and beets bound in creamy mayonnaise, served as the essential side at every asado and holiday table.
Ingredients
4 large potatoes, peeled and diced
3 carrots, peeled and diced
1 cup green peas (frozen or canned)
2 medium beets, cooked and diced
1 cup mayonnaise
2 tbsp lemon juice
Salt and pepper
Parsley for garnish
Instructions
1Boil potatoes and carrots separately until tender but not mushy. Drain and cool completely.
2Cook peas briefly. Drain and cool.
3Combine cooled potatoes, carrots, peas, and diced beets in a large bowl.
4Add mayonnaise and lemon juice. Fold gently to combine without mashing the vegetables.
5Season with salt and pepper. Refrigerate at least 1 hour.
6Garnish with parsley before serving.
Did You Know?
In Paraguay, the pink tint from beets is considered essential — an ensalada rusa without beets is viewed as suspiciously incomplete.