Fast Recipes

Russian salad

Need a quick and easy potato salad? Look here.

By Brigitte Hafner
  • Serves 4 - 6
  • Print
This quick potato salad makes a meal of prawns or lobster, or leftover turkey or ham. Try sour cream in place of crème fraîche.


  • 200 gm (about 3) waxy potatoes, such as Nicola, cut into 1.5cm dice
  • 150 gm celeriac, peeled and cut into 1.5cm dice
  • 2 carrots, cut into 1cm dice
  • 120 gm (¾ cup) frozen peas, defrosted
  • 2 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 2 tbsp jarred or freshly grated horseradish (see note)
  • 2 tbsp finely chopped chives
  • Juice of ½ lemon
  • Cooked king prawns or lobster, to serve


  • 1
    Add potato, celeriac and carrot to a large saucepan of boiling salted water and boil, adding peas for the last 30 seconds, until tender and easily pierced with a knife (5-7 minutes). Drain and spread out on a tray to cool (10 minutes).
  • 2
    Stir mayonnaise, crème fraîche, horseradish, chives and lemon juice in a large bowl to combine. Add cooled vegetables, season to taste with salt, toss to coat, and serve with prawns or lobster.


If you're using fresh horseradish, finely grate 2 tbsp peeled horseradish root on a microplane, sprinkle with salt and a little white vinegar and stand until softened (5 minutes).