Russian salad

Name: Russian salad
Ingredients: 4 medium carrots (300 g); 1000 ml water for the carrots; 1 teaspoon salt for the carrots; 5 medium potatoes (750 g); 1500 ml water for the potatoes; 1 teaspoon salt for the potatoes; 200 g frozen peas; 1000 ml water for the peas; 1/2 teaspoon salt for the peas; 150 g mayonnaise; 1/2 teaspoon salt for the salad; 1/2 teaspoon ground pepper

Appetizers - Russian salad by Irina P. - Recipia

Russian salad comes together best when the vegetables are cold before you add the mayonnaise. The potatoes, carrots and peas stay in distinct cubes, while the mayonnaise brings them together into a creamy, mild-tasting salad that goes well with meat or fish. I used store-bought light mayonnaise and usually serve it with chicken schnitzel. Preparation: 20 minutes. Cooking: 39 minutes. Rest: 30 minutes. Total time: 89 minutes. Serves: 4. About 330 kcal and 7 g protein per serving.

Ingredients

4 medium carrots (300 g)
1000 ml water for the carrots
1 teaspoon salt for the carrots
5 medium potatoes (750 g)
1500 ml water for the potatoes
1 teaspoon salt for the potatoes
200 g frozen peas
1000 ml water for the peas
1/2 teaspoon salt for the peas
150 g mayonnaise
1/2 teaspoon salt for the salad
1/2 teaspoon ground pepper

Preparation

1. Peel the carrots and boil them for 15 minutes in 1000 ml water with 1 teaspoon salt, until a fork slides in easily. 2. Wash the potatoes and boil them with the skins on for 20 minutes in 1500 ml water with 1 teaspoon salt, until tender. 3. Boil the frozen peas for 4 minutes in 1000 ml water with 1/2 teaspoon salt, until soft. 4. Drain the vegetables and leave them to cool for 30 minutes. Cut the carrots and potatoes into cubes. 5. Put everything in a large bowl. Add the mayonnaise, 1/2 teaspoon salt and 1/2 teaspoon pepper, then mix gently.

Notes

I serve it with chicken breast or fish schnitzel. Choose potatoes with firm flesh, as floury ones crumble more easily when you cut them. Thicker carrots may need a few extra minutes, and canned peas should be drained well. Homemade mayonnaise can replace the same amount of store-bought mayonnaise; it contains egg. Keep it covered in the fridge and eat it within 3 days.