Easter Favourite- Ensalada Rusa
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Easter is here next week. Not as exciting as Christmas but it brings us hope that the new season is just around the corner. Easter back home is celebrated much more than it is in North America.
On the Easter Sunday morning we always hunted for chocolate eggs in the garden, it was so much fun.
The important part of Easter is food of course and one of my favourite memories is eating this salad that I never used to make once away from my parents' house, but memories of home are stronger than you think and sometimes you just need mom's food.
It is pretty labour intense and I remember how we were all involved in the chopping. Because there is a lot of it if you are making a large portion. So put on your favourite movie or a concert before you get into the grove.
Also, not that long ago, my partner's mom, who is Mexican, was giving him suggestions on what we should prepare for an upcoming party. And when I heard a description of this dish called Ensalada Rusa, I thought it impossible that a humble Polish veggie salad made it to Mexico and I learnt it is not Polish but Russian instead apparently??? Anyone knows its true origin?
ENSLADA RUSA
4 large potatoes
2 carrots
1 parsnip
1 celery root
4 eggs, boiled
2 pickles
1 cup green peas
mayo
salt
pepper
Boil together in one pot until tender and a fork slides out easily the following- potatoes (keep skins on), carrots, parsnip, celery root. When cooked peel and dice, the smaller the better but I understand if you are not up to spending hours chopping and chopping.......involve anyone you can :)
Hard boil the eggs, peel, and chop them.
Chop the pickles
Cook the peas until no longer hard
Put all the ingredients in a bowl large enough to allow for some tossing. Season with salt, pepper and add enough mayo to make the salad creamy but not drowning in mayo. Do not try to substitute for yogurt or miracle whip. Real mayo it has to be. I suggest tasting it as you toss and then adding more if necessary.
Can be eaten right away but it is best after at least a day in the fridge.
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