This is basically vegetable-studded potato salad with mayonnaise. It is a popular salad eaten all over the world at family gatherings and festive events. You can make this salad vegetarian by leaving out the ham. It is not necessary to chill potatoes, carrots, and eggs completely after boiling them. The ingredients in this Russian salad are low-fat but high in protein and fibre, which means that it will keep you full for longer than other foods. You can also add your own favorite vegetables to make this dish even healthier and tasty.
Table of Contents
Ingredients
- Kosher salt and black pepper
- 3 medium yellow potatoes (about 1 pound)
- 5 thin carrots
- 10 ounces frozen peas
- 4 large eggs
- 3 ounces boiled ham
- 1 cup drained cornichons
- 1 scant cup mayonnaise
How to Make Russian Salad
- Take a large pot, add water, and bring it to a boil. Add salt to it.
- Put the sliced potatoes in boiling water and cook for 15 minutes.
- Now, add the carrots to the potatoes while they boil for another 10 minutes. When readily punctured with a cake tester or a very thin knife blade, remove the potatoes and carrots with a spider and place them aside in a basin.
- Add frozen peas to boiling water. Using a spider, remove each floating pea to a different dish until all the peas have been done.
- Now, add the eggs to the pot and boil for another 10 minutes.
- Peel the potatoes and carrots under cool running water by gently massaging them with your fingers while the eggs cook. To chill, rinse the peas under cold running water.
- Drain the cooked eggs and peel them under running cold water.
- To achieve consistency, neatly dice the peas, carrots, ham, eggs, and cornichons into pieces about the same size (and rather tiny). Place them all in a big basin and stir gently.
- Mix the mayonnaise and cornichon brine in a small basin, then drizzle the mixture over the salad.
- Use a rubber spatula or your fingers to gently stir the salad until it is well coated. Add a few generous grinds of black pepper to the dish.
- You can keep it in a fridge for a night or eat it straight away.
Recipe Notes!
- You may use veggies like potatoes, edamame beans, sweet corn, baby corn, french beans, capsicum (bell pepper), broccoli, cabbage, snow peas, green peas, and potatoes.
- You can use the mayonnaise of your choice. An excellent option is always homemade mayo.
- Slices of tomato, cucumber, or sliced bell pepper can be used as a garnish. When serving, you can pile the salad on a bed of lettuce leaves or add lettuce leaves as a garnish.
- For lettuce leaves, give them a thorough water rinse. Drain the water, and then use a kitchen towel or kitchen napkin to fully dry the items. As an alternative, dry them using a salad spinner.
- This salad can also be eaten cold. The salad has to be kept in the refrigerator for a few hours to get cool.
Nutrition Content
- Calories: 138 kcal
- Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 874mg
- Potassium: 521mg
- Carbohydrates: 28g
- Fiber: 5g
- Sugar: 10g
- Protein: 3g
- Calcium: 36mg
- Iron: 1mg
- Magnesium: 33mg
To Sum Up!
You can make this salad in just about 15 minutes, and the recipe is very easy to follow. This Russian salad is really healthy and nutritious and will help keep you full throughout the day. It can be served at dinners and lunches, whatever you like.
Please feel free to comment if you have any queries regarding the recipe or would want to offer your own take on the different types of salads. Don’t forget to tell your family and friends about it; I’m sure they’ll also like it.
MUST READ: Lemon Chicken Salad Recipe!
