Name: Albanian New Year's Eve Salad (Sallate Ruse)
Prep time: 10 min
Cook time: 60 min
Total time: 130 min
Cuisine: Albanian
Ingredients: 14 ozs dry beans (lima beans or navy beans); 1 cup green peas; 2 medium potatoes; 3 medium carrots; 6 ozs heart of palm, sliced; 2 cups mayonnaise; 1 tbsp lemon juice (preferred freshly squeezed); 1 tsp salt; 6 ozs dill pickles (make sure they're not sweet); 4 eggs; 1 beet; 1 small jar of roasted red pepper (use as much as you want for decoration); 2 tbsps chopped fresh parsley for decoration

Albanian

Pressure cooker

Bowl

Add beans to instant pot or pressure cooker, add about 3 cups of water and cook in the beans/chili setting for about 1 hour. Add a little longer if you didn&#x27;t soak the beans. Use natural release function to release the steam.

Peel the potatoes, dice them and add to a small pot. Start cooking them. Do the same with carrots. Cook separately. Add green peas to a separate pot and cook them too. These 3 vegetables are cooked separately because they need different cooking times.

Cook peas, potatoes and carrots until you can pierce them with a fork but not until they become so soft like puree. You want the salad to have some shape to it, not become mush.

Drain the beans, peas, potatoes and carrots. In the meantime dice the dill pickles and slice heart of palm.

Start by combining potatoes, peas and carrots in a salad bowl. Then add pickles, beans and heart of palm.

Finally add mayonnaise, lemon juice and salt. Start mixing everything carefully, almost like you&#x27;re folding the vegetables into the mayonnaise. You don&#x27;t want to vigorously mix everything together.

Boil eggs and beets separately. Drain roasted peppers (this I used from a jar).

When salad is ready to be served, add sliced eggs on top, beets and roasted peppers. Decorate with chopped parsley. Serve cold.

Albanian New Year's Eve Salad (Sallate Ruse)

Utensils needed:

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