Russian Salad
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.
Ingredients
- Carrots
22 - Potatoes
22 - Celery
1Piece1Piece - Fairly large peas
1Handful1Handful - Eggs
22 - Peanut oil
1Glass1Glass - Pickled vegetable salad in white wine vinegar
1Small Jar1Small Jar - Lemon
11 - Saltto taste
- Pepperto taste
- Parsley (for garnish)
1Bunch1Bunch
Preparation
- STEP 1 OF 6
Boil the carrots, potatoes, celery, and peas until al dente, drain and let cool; drain the pickled vegetables from the vinegar and squeeze them
- STEP 2 OF 6
Prepare the mayonnaise
- STEP 3 OF 6
Cut the boiled vegetables and the pickled vegetables into small pieces
- STEP 4 OF 6
Place the chopped vegetables in a bowl and gradually add the mayonnaise, reserving a few tablespoons for the final coating
- STEP 5 OF 6
Mix the salad, adjusting the salt
- STEP 6 OF 6
Arrange it on a serving platter, cover with a thin layer of the remaining mayonnaise, and garnish as desired
Suggestions
Pot
Bowl
Knife
Mixer
General Information
Storage notes
Store in the refrigerator for up to 2 days
More information
It can be served as an appetizer or as a side dish
Analysis
Attention
Macronutrients (100 gr)
Attention
| 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 |
- Proteins6.74g·26%
- Carbohydrates7.09g·28%
- Fats8.24g·32%
- Fibers3.5g·14%