Nani's Russian Salad

Ingredients for 3 servings:

• 250 g potatoes, waxy
• 125 g carrot(s)
• 125 g peas, frozen or fresh
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 2 pickles
• 125 g mayonnaise
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

Peel the potatoes, dice them into pea-sized cubes, and place them in a bowl. Peel the carrots, cut them into pea-sized cubes, and place them in another bowl. Bring a large pot of water to a boil and add the peas. After 4 minutes of cooking, add the potato cubes. When the water starts to boil again, add the carrots after exactly 2 minutes and cook for another 5-6 minutes. Check that the vegetables are cooked. They should still be slightly firm to the bite. Drain them in a sieve, drain well, and let cool. In the meantime, cut the gherkins into pea-sized cubes. Place the drained, cold vegetables and the gherkin cubes in a bowl. Add the balsamic vinegar, olive oil, and mayonnaise and mix well with the vegetables. Only now add a small pinch of salt to taste. Cover the salad and let it rest in the refrigerator for at least 3-4 hours, as it tastes best when well marinated. It will keep in a container with a tightly sealed lid in the refrigerator for a few days and remains delicious and tasty. It tastes best at room temperature. This recipe is from my grandmother’s recipe book. We like to eat Insalata Russa for dinner or as an appetizer, beautifully arranged and served with toast, for example.