Easy Russian salad

Easy Russian salad

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(6 ratings)

Prep: 10 mins Cook: 8 mins


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

Nutrition and extra info

Nutrition: per serving (salad only)

  • kcal124
  • fat4g
  • saturates1g
  • carbs18g
  • sugars6g
  • fibre4g
  • protein5g
  • salt0.55g
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  • 2 carrots, peeled and cut into small chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 waxy potatoes, cut into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • mugful frozen peas
  • 6 small cornichons or gherkins, sliced
  • 2 rounded tbsp light mayonnaise
  • a little chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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Toni Roxxii
26th Aug, 2016
Its called 'Easy Russian Salad' because it is a basic version of the Olivier Salad which is a Russian delicacy.
1st Aug, 2008
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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