Special Diet

Insalata Russa or Russian Salad

cook 30 mins
  • 2 or 3 waxy potatoes
  • 2 cooked medium beetroot
  • 100 g (3 1/2 oz) fresh shelled peas
  • 100 g (3 1/2 oz) baby carrots
  • 1/2 small cauliflower, broken into small florets
  • 100 g (3 1/2 oz) green beans, sliced
  • 3 large eggs, hard-boiled
  • 6 pickled gherkins with dill, finely chopped
  • 6 tablespoons mayonnaise
  • salt and pepper
  • small bunch of fresh dill, to garnish
  • Peel the potatoes and chop into 1 cm (1/2 in) cubes. Boil in a pan of lightly salted water for 10–12 minutes or until tender.
  • Chop the beetroot into cubes roughly the same size as the potatoes and place in a wide salad bowl.
  • Meanwhile blanch the peas, carrots, cauliflower and beans for 3–4 minutes. Drain and cool.
  • Shell and halve the eggs.
  • Mix the gherkins with the vegetables and then fold the mixture into the mayonnaise in a large bowl. Season and top with the eggs and a few dill sprigs.
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