Music and Sazon with Pepe Mondragon
The Recipe of the Month
WRLL 1450 AM | August 2024
Russian Potato Salad
Chef José Mondragón
Here is a wonderful salad for these hot summer days, give it a try. It is so easy to make.
Ingredients
- 3 1/2 lbs potatoes peeled, cooked and diced.
- 1 lb carrots (about 6-7 medium carrots), peeled, cooked, and diced.
- 8 oz green peas (about 1 cup), steamed. Can be combined with sweet corn.
- 6 stakes of celery finely chopped (about 1 cup).
- 1-2 apples cut into cubes.
- 1 cup white onion (about 1/2 onion), finely chopped.
- Juice of 1-2 lemons.
- 1 clove of garlic mashed.
- 1 cup homemade or purchased mayonnaise.
- 1 tablespoon cilantro, parsley, or eneido, finely chopped.
- 1/4 – 1/2 cup of heavy cream.
- Salt to taste.
Preparation
- In a small bowl, mix the mayonnaise, heavy cream, lemon juice, salt, pepper and cumin. Set it aside.
- Place the potatoes in a large bowl, add the onions, carrots, peas, and cilantro. Add the mayonnaise mixture and mix well. Refrigerate until ready to serve — either cold or room temperature. Enjoy!
Remember for many more recipes like this don’t miss “Music and Seasoning with Pepe Mondragón on Monday – Friday at 12:00 noon to 1:00 PM on 1450 AM.
800 S. Wells St. Chicago, IL. 60607
Phone number:
1-773-247-6200
E-mail:
info@wrll1450.com
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