Easy Russian salad
- Mary Cadogan
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With cold meats
Easy
Prep: 10 mins
Cook: 8 mins
A star rating of 4.2 out of 5.7 ratingsRate
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This easy Russian salad is the perfect accompaniment to leftover meat, or great on its own also
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Warm Russian salad
A star rating of 4.6 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
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2 carrots
peeled and cut into small chunks
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3 waxy potatoes
cut into small chunks
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mugful frozen peas
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6 small cornichons or gherkins
sliced
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2 rounded tbsp light mayonnaise
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a little chopped parsley
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Nutrition: per serving (salad only)
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kcal124
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fat4g
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saturates1g
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carbs18g
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sugars6g
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fibre4g
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protein5g
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salt0.55g
low
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Method
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step 1
Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.
Recipe from Good Food magazine, August 2008
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Overall rating
A star rating of 4.2 out of 5.7 ratings
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