yes, i am a purist snob when it comes to ensalada rusa. this is the way i've eaten it and those that came before me (in my family) .....so without further ado, here goes:
you take a potato or two, peeled and chopped in small dice (to approximate the size of the carrots), and then boiled until cooked but firm. (we ain't makin' mush) you could add salt to taste if you like. i don't.
you take a bag of cooked frozen peas and diced carrots and you add the contents of the bag to the potatoes during the last few minutes so they can unthaw and heat up.
you mix the peas, carrots and potato when cooled with mayo to taste. we like to add a little prepared mustard to give it a little tang. easy peasy, don'tcha know?
you can just eat this right out of the serving bowl all by your lonesome. i won't judge you. seriously, i won't. i've been known to do that a time or two. it is really, really good. i like it on tostadas (flat fried tortillas) or telera bread which is that nice soft flat looking bread used for mexican tortas or lonches (sandwiches or subs). you can also eat it with crackers. i personally like the toasted's sesame or wheat crackers. club crackers are good too. you could probably use pan birote which is a small football shaped crusty bread to serve it on as well.
i apologize i don't have a picture to show you of said yumminess. the power button on my camera is not playing nice but i will try to post a piccie as soon as i am able, God willing.