Russian salad looks tidy because the vegetables are cut to the same size. They also have to be boiled separately: potato wants twenty-five minutes, carrot fifteen, peas five. Put them in together and some of them collapse.
Ingredients
For the vegetables
For the sauce
For the top
Method
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Boil them separately
Boil the potato for 25 minutes, the carrot for 15 and the peas for 5, each on its own.
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Cool
Drain and cool completely. Hot vegetables split mayonnaise.
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Cut to the same size
Cut the potato, carrot, gherkin and egg into half centimetre cubes.
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Make the dressing
Whisk the mayonnaise, yoghurt, lemon juice, mustard, salt and black pepper.
-
Mix
Fold the vegetables and dressing together gently.
-
Chill
Chill for 1 hour and decorate with olives and parsley.
Tips
- Boil the vegetables separately; put in together, some of them collapse.
- Do not add the mayonnaise before the vegetables have cooled completely, or it splits.
- The yoghurt lightens the mayonnaise; a salad made with mayonnaise alone is too heavy.
Nutrition
230
kcal
5 g
Protein
16 g
Fat
17 g
Carbs
4 g
Sugar
4 g
Fibre
Values are per serving and approximate.