Salad Russe
A cold starter that features potatoes, carrots, green peas, shredded cabbage, and pickles – a perfect marriage of veggies tossed with mayonnaise. Yes, tradtionally it is a mayo-based salad. I love this salad for barbecues and gatherings.
I know there are some salad Russe haters out there. I bet it’s because salad Russe is full of mayonnaise – that’s how it is usuallymade! But I tend to go with a lighter dressing by adding yogurt to the mayonnaise. It turned out remarkably tasty. It is easy to put together and can easily be doubled or even tripled – just scale it to the size of your gathering!
Salad Russe
Description
A cold starter that features potatoes, carrots, green peas, shredded cabbage, and pickles – a perfect marriage of veggies tossed with mayonnaise.
Ingredients
- 4 medium-sized potatoes boiled, peeled, and cubed
- ¾ cup canned green peas drained
- 3 carrots peeled, boiled, and diced
- 1 small red onion finely chopped
- 2 medium-sized pickles diced
- ¼ cup black olives pitted (optional)
- ⅓ cup canned corn drained
- 1 cabbage leaf shredded
- 2 hard boiled eggs decorated with carrots and whole cloves
Dressing:
- ½ cup mayonnaise
- ½ cup plain yogurt
- A dash of salt
- A pinch of freshly grated black pepper
Instructions
- In a large bowl combine the potatoes, green peas, olives, onion, corn, carrots, and pickles.
- In a small bowl, whisk the dressing ingredients together and pour it over the diced vegetables.
- Mix well . Serve it with the boiled eggs. Refrigerate and serve chilled.
Notes
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