How to prepare a delicious Peruvian potato and vegetable salad

Step 1 : First, wash the beets thoroughly, remove the stem and root, peel them with a peeler, and cut into medium cubes.

Step 2 : Next, cook the beets in a medium pot with water.

Step 3 : Meanwhile, peel the carrots with a peeler, cut into medium squares, and cook in another pot with boiling water; then drain and set aside.

Step 4 : Then, wash the green beans, trim the ends with a knife, cut into medium slices, and boil in water.

Step 5 : Once cooked, drain and place in ice water to stop the cooking process.

Step 6 : Boil the potatoes in water with a pinch of salt, peel, and cut into medium cubes.

Step 7 : Similarly, boil the peas in water until tender.

Step 8 : In a medium bowl, mix the cooked vegetables and season with salt and pepper to taste.

Step 9 : Add the mayonnaise and lemon juice, and mix everything with a spoon.

Step 10 : Finally, serve the Peruvian Russian salad decorated with finely chopped parsley.

Step 11 : Enjoy!

Step 1 : In a pot, heat water and cook the beets until al dente, that is, not fully cooked.

Step 2 : Separately, cook 2 cups of diced white potatoes, 1 cup of peas, 1 cup of green beans, and 1 cup of carrots, ensuring they remain al dente, not overcooked.

Step 3 : Then, remove the cooked beets and set aside.

Step 4 : Repeat the process with the potatoes, peas, green beans, and carrots, allowing them to cool.

Step 5 : Cut the cooked beets into dice and place in a bowl along with the other ingredients.

Step 6 : Add salt to taste and mix everything carefully.

Step 7 : Next, add one cup of homemade mayonnaise, not too thick, and a few drops of lemon, mixing gently to incorporate all ingredients.

Step 8 : Serve the salad, adding a bit more mayonnaise if desired, some chopped parsley, and optionally, green olives.