Russian salad is a cold dish made with vegetables and eggs, dressed with a mayonnaise-based sauce. This recipe has Russian origins and has become very popular all over the world. It is an excellent choice for hot summer days or as an appetizer for festive dinners. Its preparation takes a bit of time, but the final result is very rewarding.
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Boil the carrots, potatoes, celery, and peas until al dente, drain and let cool; drain from the vinegar and squeeze out the vegetables from the giardiniera
Prepare the mayonnaise
Cut the boiled vegetables and those from the giardiniera into small pieces
Place the cut vegetables in a bowl and add the mayonnaise a little at a time, reserving a few spoonfuls for the final coating
Mix the salad, adjusting the salt
Arrange it on a serving platter, cover it with a thin layer of the remaining mayonnaise, and garnish as desired
Pot
Bowl
Knife
Whisk
Store in the refrigerator for up to 2 days
It can be served as an appetizer or as a side dish
| Energy (kcal) | 67.26 |
| Carbohydrates (g) | 2.85 |
| of which Sugars (g) | 1.19 |
| Fat (g) | 0.09 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 1.93 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.01 |
