Ensaladilla Russa (russian Salad)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 egg yolks
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/2 cup mildly flavored olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 teaspoon boiling water
• 0.5 (10 ounce) jar artichoke hearts (7-10 hearts)
• 3 potatoes, unpeeled
• 1/2 cup green beans, chopped into 1/2 inch lengths
• 1 carrot, 1/2 inch dice
• 2/3 cup fresh peas or 2/3 cup frozen peas
• 2 tablespoons pickle relish
• 2 tablespoons capers, rinsed and drained
• 4 anchovy fillets, minced
• 10 black olives, pitted and sliced into thirds
• salt & freshly ground black pepper, to taste
• black olives (garnish)

Recipe

• 1 using an electric beater, combine egg yolks, mustard and 1/4 tsp salt until creamy. slowly add the oil in a fine stream, beating constantly until all the oil has been incorporated into the mayonnaise. add the lemon juice, garlic, and 1 tsp boiling water and beat until well combined (about 1 minute). chill.
• 2 rinse the potatoes, cover with salted water and bring to a simmer. cook for 20 minutes or until the potatoes can easily be poked with a fork. drain and allow to cool. when cool, dice into 1/2 inch cubes.
• 3 blanch the beans, carrots and peas in boiling salted water until al dente. shock in cold water then drain completely. cut each artichoke heart into quarters.
• 4 mix vegetables in a large bowl with capers, anchovies, and sliced olives. add the mayonnaise and toss to combine. season to taste. plate and garnish with whole olives.