Russian Salad

Russian Salad

 

Russian Salad

A refreshing salad of cold cooked vegetables cut into Macedoine or simply diced and mixed with mayonnaise.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Salad
Cuisine: French
Keyword: Russian Salad
Servings: 4

Ingredients

  • 1 cup boiled potatoes, cut into Macedoine
  • 0.25 cup blanched green beans, cut into ½ centimeter
  • 0.5 cup frozen green peas, blanched½ cup boiled carrots, cut into Macedoine
  • 0.5 cup boiled turnips, cut into Macedoine
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 0.5 cup mayonnaise
  • 8 medium black olives, pitted
  • 4 large hard-boiled eggs
  • Salt and freshly ground pepper, to taste

Instructions

  • Blanch the vegetable separately, drain, refresh in an ice bath and strain through a colander. In a large bowl, mix all the vegetables, add chopped capers, parsley, mayonnaise, salt, and pepper. Transfer to a salad bowl or on a platter, giving it a mound-like shape. Decorate the surface with, quartered hard-boiled eggs and black olives.
  • What is a Macedoine? Diced cube, 0.5cm (5mm) square, more significant larger than the brunoise cut. Typical vegetables used are carrot, onion, turnip, beans, and celery.
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