Warm Russian salad
Give vegetables a twist
Easy Russian salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- With cold meats
Skip to ingredients
- 2 carrotspeeled and cut into small chunks
- 3 waxy potatoescut into small chunks
- mugful frozen peas
- 6 small cornichons or gherkinssliced
- 2 rounded tbsp light mayonnaise
- a little chopped parsley
Nutrition: per serving (salad only)
- kcal124
- fat4g
- saturates1g
- carbs18g
- sugars6g
- fibre4g
- protein5g
- salt0.55glow
Method
step 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.
