Russian salad
This version of the traditional Russian salad is very popular all over Spain and is often served as a “tapa” or appetizer with fresh crusty bread.
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Russian salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 lb (450 g) of potatoes
- 4 oz (115 g) of carrots
- 4 oz (115 g) of peas
- 2 sticks of celery
- 2 gherkins
- Handful of capers
For the dressing
- 150 ml (¼ pint) of mayonnaise
- 2 tbsp of olive oil
- 1 tbsp of wine vinegar
- Pinch of sugar
- Salt and pepper
Method
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- Wash and peel the potatoes then cook in boiling water until done. Drain and allow to cool.
- Wash, peel and slice the carrots. Boil until just cooked and drain. Set aside to cool.
- Cook the peas in boiling water, drain and cool.
- Cut the potatoes into bite-size chunks and place into a large mixing bowl.
- Add the cooked carrots and peas.
- Slice the celery and gherkins thinly and add to the salad with the capers.
- Combine the oil, vinegar, sugar, salt and pepper in a mixing bowl and add to the salad. Mix well to coat the vegetables.
- Stir in the mayonnaise, cover with cling film and refrigerate for 20 minutes before serving.
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