Russian salad
Ingredients
A can of green pigeon peas Andean Traditions
Two packages of yellow potato Andean Traditions
A cup of chopped celery
A spoonful of garlic paste Tradiciones Andinas
1 cup chopped onion
A finely chopped carrot
A cup of mayonnaise
Coriander
Salt
Black pepper Andean Traditions
JP products in this recipe
Preparation
Peel and chop the Andean Traditions yellow potato into medium squares, cook for 20 minutes.
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When the potato is ready, drain the water and let it cool.
In a separate pot, at the same time cook the carrot over medium heat for 20 minutes, drain and let cool.
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In a bowl add the carrot, the cooked potato, the Andean Traditions green pigeon peas and integrate.
In a separate bowl mix the mayonnaise with the garlic paste Andean Traditions and stir very well.
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Add this mixture to the salad and incorporate all the ingredients very well.
Let cool completely and serve.
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