Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Russian salad
 
 
8 ServingsPTM100 min

Russian salad


Dutch sallad with potatoes, winter carrots, garden peas, eggs, pickles, shoulder ham, pearl onions, apple and capers.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Peel the potatoes and cut them into cubes of 1 cm. Cook them for 6 minutes in water with salt. Allow to cool.
  2. Cut the carrot into cubes of 1 cm and boil for 4 minutes in water with salt. Add the garden peas for the last 2 minutes. Drain and let cool.
  3. Boil the eggs for 8 minutes in boiling water. Let them scare in cold water and peel them.
  4. Cut 1 pickle into slices, ⅓ of the eggs in parts and half of the ham in thin strips. Keep separate.
  5. Cut the rest of the pickles, silver onions and the rest of the eggs into small pieces.
  6. Cut the apples into quarters, remove the core and cut into segments.
  7. Mix the silver onion mixture with the potato, winter carrots, peas, apple and capers in a bowl.
  8. Mix the mayonnaise with the vinegar and the mustard and scoop through the salad. Season with salt and pepper. Let stand in the refrigerator for 60 minutes.
  9. Garnish with the remaining pickles, egg wedges and the ham.


Nutrition

565Calories
Sodium0% DV0g
Fat54% DV35g
Protein56% DV28g
Carbs10% DV31g
Fiber0% DV0g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407