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2 ratings

Recipe by Mary Cadogan

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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, salt 0.55 g

Latest comments and suggestions

• Karina D.

  01 August 2008

  Karina D. rated and commented on this recipe

  

  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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• Masha

  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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• Nadia

  16 August 2008

  Nadia rated and commented on this recipe

  

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

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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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Difficulty and servings

with cold meats

Preperation and cooking times

Prep 10 mins

Cook 8 mins

Low-fat

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

Per serving (salad only)

124 kcalories, protein 5g, carbohydrate 18g, fat 4 g, saturated fat 1g, fibre 4g, salt 0.55 g

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