Traditional Russian vegetable salad - tips and tricks
Recipe, tips and variations of the traditional Russian vegetable salad. Simple and tasty Easter appetizer with cooked vegetables and hard-boiled eggs.
Ingredients
- 2-3 medium carrots
- 3-4 medium potatoes
- 3 medium eggs
- 5-6 medium pickled cucumbers
- ½ not too sweet apple
- 130 g canned peas
- 160-200 ml mayonnaise
- 1-2 tbsp mustard
Instructions
Traditional Russian vegetable salad - tips and tricks
- Scrub the vegetables under cold running water but do not peel them. Put them in a saucepan, add water, salt or vegetable broth. Cook over medium heat for about 20 minutes. Remove the vegetables when they are tender but still firm and not overcooked. Remove the smaller ones faster (carrots, small potatoes), the bigger ones later.
- To prepare boiled eggs. Put the eggs at room temperature in a saucepan, cover them with water and put on the heat. When the water comes to a boil you have to lower the heat slightly and set the timer for 8 minutes. After this time put your eggs immediately in cold water for at least 5 minutes. This will stop the cooking process and make the eggs easier to peel.
- When the vegetables are cold, peel them and cut them into cubes. Peel and cut half of the apple and the pickled cucumbers into cubes. Add the peas and finally the chopped boiled egg. Separately chop the white from the yolk.
- Add the mayonnaise and mustard and mix. Let it rest in the refrigerator for several hours. Taste and adjust with more salt, pepper, mayonnaise or mustard if needed. At this point you can also add more chopped cucumbers or peas. I remind you that the Russian salad will become even better after several hours of rest in the refrigerator when all the flavors are blended.
Note from the author of this recipe
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Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1.2kgCalories: 500kcal
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