1 hour | 6 people
Impress your friends with this out of ordinary Russian potato salad. It has more nutirants then your staight up potato salad, has added color from the veggies, and is light on the mayo. Several people in my family make this dish and we all do it a little differently. While each person’s sets theirs apart, the common denominator is that it’s always delicious.
4 yukon gold potatoes diced into 1/4 inch pieces
1 cup of frozen peas
1 cup of green beans chopped 1/4 inch long
9 oz jar of giardiniera (pickled vegetable mix) finely chopped
2 tablespoons of capers chopped
1/4 yellow onion finely chopped
1/2 cup of arugula finely chopped
salt and pepper
1 teaspoon of fresh lemon juice
1/3 cup of olive oil
Begin by placing potaotes in water to boil- about 40 minutes. You should be able to fork them but want them to maintain some firmness after cut. In the meantime, steam your green beans until tender, about 7 minutes. Strain and place green beans in a large mixing bowl. Boil peas in water for 2 minutes. Cover and turn off heat, allowing peas to sit for an additional 3 minutes. Strain and add to mixing bowl. Chop the giardiniera, arugula, capers, and onion finely and add to mixing bowl. Either in a food processor or with an immersion blender, combine all ingredients for mayo (egg, lemon juice, and olive oil) and beat for one minute. Add mayo to bowl. When potatoes are firm but cooked, strain, cut, and add to bowl. Mix everything together, add salt and pepper to taste, and serve. Keeps for a couple days refridgerated.