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!

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

Directions:

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.

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