ANTIPASTS

Very light Russian salad, the recipe

Russian salad is a classic dish that is part of the Christmas season. Today we present a revised version and much lighter than the classic Russian salad.

A perfect recipe for the holidays between Christmas and New Year, but which can be used not only during the end-of-year holidays, but at any time. The Russian salad can be served among the various appetizers or as a side dish with pork or chicken cutlets.

You still have time to prepare it! Browse the gallery to read the recipe.

Very light Russian salad, the recipe
Russian salad is a classic dish that is part of the Christmas season in some countries. Today we present you a revised version and much lighter than the classic Russian salad. A perfect recipe for Christmas parties and that can be used at any time. The Russian salad can be served as an appetizer or as a side dish with pork or chicken cutlets. You still have time to prepare it! Browse the gallery for the recipe.
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Clean but unpeeled potatoes
Put the clean but not peeled potatoes in cold water and bring them to boiling. Cook them for about 15 minutes (depending on the size of the potatoes).
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Add the peeled carrots and the celery
In the pot also add the peeled carrots and celery and boil for another 5 minutes.
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It's time for frozen peas
Add the frozen peas and cook for another 5 minutes.
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Let the vegetables cool
Let the vegetables cool completely, peel the potatoes and then cut everything into cubes: the diced potatoes larger than the carrots and the celery potatoes even smaller. Put the chopped vegetables in a larger bowl, add the diced cold hard-boiled eggs and finely chopped pickles.
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Stir gently
Gently incorporate the mustard to the vegetables, add salt, pepper and finally mayonnaise. Stir and season with lemon juice and more salt to taste.
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The Russian salad of the day before
The Russian salad can be eaten immediately, but if you leave it a few hours (or until the next day) in the fridge the flavors will mix better and it will be tastier.
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26/02/2024
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