Argentine Potato Salad (Ensalada Rusa)

Instructions

1. 1Peel the about 910 g of potatoes and the 2 medium carrots. Cut the peeled about 910 g of potatoes into 1.27 cm (1.25 cm) cubes and the peeled 2 medium carrots into 0.635 cm (0.6 cm) cubes.
2. 2Place the cubed about 910 g of potatoes and 2 medium carrots into a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat (approximately 100°C / 100°C), then reduce the heat to medium (approximately 87.78-93.33°C / 88-93°C) and boil gently for 10-15 minutes until the vegetables are tender when pierced with a fork.
3. 3Carefully drain the cooked about 910 g of potatoes and 2 medium carrots in a colander. Allow them to cool completely to room temperature (about 20-30 minutes) to prevent the mayonnaise from separating.
4. 4Place the 1 cup of frozen peas in a small saucepan and add just enough water to cover them. Bring to a boil over high heat (approximately 100°C / 100°C) and cook for 1-2 minutes until the peas are bright green and tender. Drain the 1 cup of peas in a fine-mesh sieve and rinse immediately with cold water to stop the cooking process and cool them.
5. 5In a large mixing bowl, combine the cooled about 910 g of potatoes, 2 medium carrots, and 1 cup of peas. Add the 1 cup of egg-free mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of mustard, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then gently fold all ingredients together until evenly coated.
6. 6Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld and the salad to firm up. Just before serving, sprinkle the 2 tablespoons of fresh parsley over the top.

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