Russian salad is popular in places well beyond Russia’s borders – Italy in particular. It can be adapted to any time of year, using whatever vegetables are in season. The common thread is potato and the mayonnaise dressing, making it an excellent potato salad to serve with cold cuts or boiled eggs.
- 1 large pontiac potato (500gm), cut into 1cm dice
- 1 carrot, cut into 1cm dice
- 100 gm green beans, thinly sliced
- 100 gm podded peas (200gm unpodded)
- 75 gm mayonnaise (¼ cup)
- 1 dill-pickled cucumber, diced
- 2 golden shallots, diced
- ¼ cup coarsely chopped flat-leaf parsley
- 1 tbsp coarsely chopped dill
- Juice of ½ lemon
- ½ tsp Dijon mustard
- Thinly sliced mortadella, or boiled egg, to serve (optional)
- 1Cook potato and carrot in a saucepan of boiling salted water until tender (10 minutes), then add beans and peas and cook until tender (2-4 minutes). Drain well, then set aside to cool slightly.
- 2Combine mayonnaise, pickled cucumber, shallot, parsley, dill, lemon juice and mustard in a large bowl. Add vegetables, season to taste, mix to combine, then serve with mortadella, or other cold cuts, or boiled egg.
This recipe is from the March 2013 issue of .