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

Preperation 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, salt 0.55 g

Recipe from Good Food magazine, August 2008.

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'

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 07 August 2008

    Masha commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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...

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

with cold meats

Preperation 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
Send to a friend Print this recipe Add to your binder

Per serving (salad only)

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

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.