To begin, bring a large pot of salted water to a boil. While waiting, peel and dice the potatoes and carrots into uniform, bite sized pieces to ensure even cooking. Prepare a colander for draining once cooked.

Once the water is boiling, add the diced potatoes and carrots to the pot. Cook for about 8–10 minutes, or until they are tender but not mushy. Test by piercing a piece with a fork; it should slide off easily. Drain immediately and set aside to cool.

In a smaller saucepan, bring water to a boil and blanch the peas for 2–3 minutes. Drain and rinse them under cold water to preserve their vibrant green colour. Allow the peas to cool completely before using.

While the vegetables cool, prepare the dressing. In a small bowl, whisk together the mayonnaise, olive oil, and vinegar or lemon juice. Season with a pinch of salt and black pepper, adjusting to taste. The dressing should be creamy and lightly tangy.

Once the vegetables are cool, transfer them to a large mixing bowl. Add the peas and gently toss them together to distribute evenly. Avoid overmixing to maintain the integrity of the vegetables.

Pour the prepared dressing over the vegetables. Using a large spoon or spatula, fold the mixture gently to coat everything evenly. Ensure each piece is well covered while avoiding breaking the vegetables.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time allows the flavours to meld beautifully. If desired, dice hard-boiled eggs to use as an optional garnish.

To serve, transfer the Ensalada Rusa to a clean serving dish. Garnish with diced hard-boiled eggs if using, and a sprinkle of black pepper for contrast. Serve as a chilled side dish alongside roasted meats, grilled chicken, or as part of a festive spread. Pair with crusty bread or fresh greens for a complete meal.