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Russian Salad

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1 kg/ 2 lb potatoes
250 g/ 9 oz carrots, diced
250 g/ 9 oz French beans, sliced
250 g/ 9 oz shelled peas
250 g/ 9 oz cooked beetroot, diced
300 ml/ 10 fl oz mayonnaise
1 teaspoon capers
1 head chicory, sliced


Serves: 6


Cook the unpeeled potatoes in lightly salted boiling water for about 20 minutes, until tender. Drain, set aside to cool and cut into cubes.

Simmer the carrots, beans and peas together until just tender. Drain and cool. Place all the vegetables in a bowl and mix in the mayonnaise. Sprinkle over the capers.

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