Russian salad is a cold dish made of vegetables and eggs, dressed with a mayonnaise-based sauce. This recipe has Russian origins and has become very popular worldwide. It is an excellent choice for hot summer days or as an entrée for festive dinners. Preparing it takes some time, but the end result is very rewarding.
Boil the carrots, potatoes, celery, and peas until al dente, drain and let them cool; drain the vegetables from the vinegar and squeeze them out
Prepare the mayonnaise
Cut the boiled vegetables and those from the giardiniera into small pieces
Place the chopped vegetables in a bowl and gradually mix in the mayonnaise, holding back a few tablespoons for the final coating
Combine the salad, adjusting for salt
Arrange it on a serving platter, cover it with the remaining thin layer of mayonnaise, and garnish as desired
Pot
Bowl
Knife
Whisk
Store in the refrigerator for a maximum of 2 days
It can be served as an appetizer or as a side dish
| Energy (kcal) | 67.26 |
| Carbohydrates (g) | 2.85 |
| of which Sugars (g) | 1.19 |
| Fat (g) | 0.09 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 1.93 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.01 |
