Ensaladilla Rusa

Ingredients

Potatoes

4 medium, peeled and diced

Carrots

2 medium, peeled and diced

Frozen peas

1 cup, thawed

Green beans

1 cup, trimmed and cut into 1-inch pieces

Red bell pepper

1, diced

Pickles

1/2 cup, diced

Canned tuna

1 can (about 7 oz), drained

Mayonnaise

1 cup

Lemon juice

2 tablespoons

Salt

to taste

Black pepper

to taste

Fresh herbs (optional)

for garnish

Instructions

1. In a large pot, bring salted water to a boil. Add the diced potatoes and carrots, and cook until tender, about 15-20 minutes. Drain and let cool.
2. Meanwhile, blanch the green beans in boiling water for 3-4 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking.
3. In a large mixing bowl, combine the cooled, diced potatoes and carrots with the thawed peas, blanched green beans, diced red bell pepper, diced pickles, and drained canned tuna.
4. In a separate small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth and creamy.
5. Pour the mayonnaise dressing over the vegetable and tuna mixture. Gently fold with a spatula until all ingredients are evenly coated.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
7. Before serving, taste and adjust seasoning if necessary. Serve chilled, garnished with fresh herbs if desired.