Ensalada Rusa

Adapted by StarChefs.com
Yield: 15 servings


Ensalada Rusa
5 Idaho potatoes, peeled and cut into ?-inch squares
4 carrots, peeled and cut into ?-inch squares
2 cups frozen peas, blanched for 1 minute in salted boiling water
? cup chopped chives
? cup Spanish onion, minced
2 tablespoon Dijon mustard
1 cup crema fresca
1 cup chipotle mayonnaise
1 teaspoon paprika
Kosher salt


For the Ensalada Rusa:
Boil a large pot of salted water and cook the potatoes and carrots until tender. Cool. In a large bowl, combine the potatoes, carrots, peas, chives, onion, mustard, crema, mayonnaise, paprika, salt, and pepper. Mix well and season to taste.