Russian salad is a cold dish made with 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 appetizer for festive dinners. Its preparation requires some time, but the final result is very rewarding.
Boil the carrots, potatoes, celery, and peas until al dente, drain and let cool; drain the pickled vegetables from the vinegar and squeeze them
Prepare the mayonnaise
Cut the boiled vegetables and the pickled vegetables into small pieces
Place the chopped vegetables in a bowl and gradually add the mayonnaise, reserving a few tablespoons for the final coating
Mix the salad, adjusting the salt
Arrange it on a serving platter, cover with a thin layer of the remaining mayonnaise, and garnish as desired
Pot
Bowl
Knife
Whisk
Store in the refrigerator for up to 2 days
Can be served as an appetizer or a side dish
| Energy (kcal) | 134.84 |
| Carbohydrates (g) | 7.09 |
| of which Sugars (g) | 1.87 |
| Fat (g) | 8.24 |
| of which Saturates (g) | 1.33 |
| Protein (g) | 6.74 |
| Fiber (g) | 3.5 |
| Sale (g) | 0.18 |
