Easy Russian salad

Easy Russian salad

This easy Russian salad is the perfect accompaniment to leftover meat, or great on its own also

Difficulty and servings

Easy

with cold meats

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 8 mins

Low-fat

Method

  1. Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

Per serving (salad only)

124 kcalories, protein 5g, carbohydrate 18g, fat 4 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0,55 g

Recipe from Good Food magazine, August 2008.

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Latest comments and suggestions

  • 01 August 2008

    Karina D. rated and commented on this recipe

    4 stars

    Very fresh summer salad! Easy to prepare and filling. We ate it together with a nice grilled hamburger. A good summer alternative for the simple 'potato, vegetables and meat with gravy'

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  • 07 August 2008

    Masha commented on this recipe

    Please tell me why is it Russian salad?? It's absolut wrong of what we do!!!!

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  • 16 August 2008

    Nadia rated and commented on this recipe

    4 stars

    Very tasty salad!!! I also added a few diced eggs and some chive in the salad...

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  • 20 July 2009

    JULIA rated and commented on this recipe

    5 stars

    Rick Stein recommends the veg are cut up small after cooking and then cooled - for better flavour... this way the flavours are not lost in cooking.

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  • 28 July 2009

    helen commented on this recipe

    Masha: I believe Russian Salad was invented by Marguerite Patten just after the end of World War II. Maybe its called Russian in honour of Britain's Soviet allies. I dont know!

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  • 28 July 2009

    helen commented on this recipe

    Does anyone remember the canned variety of this you could get in the 60s / 70s ? Was it by Heinz? Can you still get it anywhere?

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  • 07 August 2009

    MANDYSPLACE commented on this recipe

    helen i do remember the canned salads and they were made by heinz. funnily enough my sister was looking for them the other day as they are ideal to have in store when you live on your own.Unfortunatly couldn,t find it.

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  • 20 May 2011

    rosy commented on this recipe

    this salad is very popular in Spain, i always add green beans, boiled eggs and tuna, yum!

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  • 14 January 2012

    Oleg commented on this recipe

    It is really too Easy Russian salad.

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Difficulty and servings

Easy

with cold meats

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 8 mins

Low-fat

This robust salad will keep in the fridge for up to 3 days. Great for picnics and lunchboxes, too.

Ingredients

  • 2 carrots , peeled and cut into small chunks
  • 3 waxy potatoes , cut into small chunks
  • mugful frozen peas
  • 6 small cornichons or gherkins , sliced
  • 2 rounded tbsp light mayonnaise
  • a little chopped parsley
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Per serving (salad only)

124 kcalories, protein 5g, carbohydrate 18g, fat 4 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0,55 g

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