Russian Salad

Ingredients

6

Servings

4 medium all-purpose potatoes, peeled and cut into 3/4-inch cubes (about 4 1/2 cups)
2 medium carrots, peeled and cut into 1/2-inch cubes (about 1 cup)
1 cup fresh or frozen peas
1/2 cup McCormick® Mayonnaise with Lime Juice (Mayonesa)
1/2 cup Mexican crema Substitutions available
- crème fraîche or sour cream
1/2 teaspoon salt
1/2 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Black Pepper, Ground
2 ribs celery, sliced (about 1/2 cup)
1 green onion, sliced

Cook potatoes and carrots in boiling salted water in large saucepan on medium-high heat 10 minutes or until fork-tender, adding peas during last 5 minutes of cooking. Drain well. Cool slightly.
Mix mayonnaise, crema, salt, thyme and pepper in medium bowl until well blended. Add celery and green onion to cooked vegetables; mix well. Add mayonnaise mixture; toss gently to coat. Cover.
Refrigerate until ready to serve.

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