Russian Salad

Post Russian Salad – An explosion of flavors and colors

Total preparation time: 40 minutes
Cooking time: 20 minutes
Cooling time: 10 minutes
Number of servings: 4

I invite you to discover a post-adapted Russian salad recipe that combines the flavor of fresh vegetables with a delicate, egg-free mayonnaise. This salad is not just a delicious appetizer but also a perfect choice for everyday meals, bringing a touch of freshness and color to your table. Over time, the Russian salad has become an iconic dish, appreciated on special occasions as well as in daily meals. It symbolizes hospitality and the joy of sharing unforgettable moments with loved ones.

Let’s start the culinary adventure! You will need simple yet flavorful ingredients. Here’s what I suggest:

Ingredients

For the salad:
- 1 celery root (approximately 200 g)
- 2-3 potatoes (approximately 300 g)
- 5 carrots (approximately 250 g)
- 3 parsley roots (approximately 150 g)
- 4 pickled cucumbers (approximately 200 g)

For the egg-free mayonnaise:
- 2 tablespoons of flour or starch
- 1/2 cup of water
- 1-2 tablespoons of mustard (to taste)
- Juice from 1/2 lemon
- Oil (approximately 100 ml)

Preparation steps

1. Preparing the vegetables
- Start by thoroughly washing all the vegetables. Peel the celery, potatoes, carrots, and parsley. Cut them into large pieces so they cook evenly.
- Place the vegetables in a large pot and cover them with water. Add a pinch of salt to enhance the flavor of the vegetables. Boil them over medium heat for about 15-20 minutes until they become tender but not too soft. It’s essential not to overcook them to maintain a crunchy texture.

2. Cooling and cutting the vegetables
- Once the vegetables are cooked, drain the water and let them cool slightly. After they have cooled, cut them into small cubes. This step is crucial for achieving a uniform and visually appealing salad.

3. Preparing the egg-free mayonnaise
- In a bowl, mix the 2 tablespoons of flour with half a cup of cold water until well dissolved.
- Bring the remaining water to a boil. When the water reaches boiling point, pour in the flour and water mixture, stirring continuously with a whisk, just like making a pudding.
- Keep stirring over low heat until the mixture thickens, which should take no more than 1 minute. Once thickened, let it cool completely.
- After the mayonnaise has cooled, add the mustard and lemon juice, mixing well. Finally, drizzle in the oil gradually, continuing to mix until the mayonnaise becomes creamy and smooth.

4. Assembling the salad
- In a large bowl, combine the chopped vegetables with the egg-free mayonnaise. Gently mix so as not to crush the vegetables. Taste and adjust the seasoning, adding salt and pepper to your liking.
- Cut the pickled cucumbers into small cubes and add them to the salad. They will provide a tangy note, perfectly balancing the taste.

5. Serving
- Let the salad chill in the refrigerator for about 30 minutes before serving, so the flavors meld together.
- You can serve the Russian salad on a beautiful platter, garnished with fresh parsley leaves or olives for an extra touch of color and an appetizing appearance.

Practical tips
- Variability: This recipe is extremely versatile. You can add olives, peas, or bell peppers to give it a different taste and texture.
- Flavors: If you prefer a more flavorful mayonnaise, you can add spices like crushed garlic or herbs.
- Storing the salad: The Russian salad keeps well in the refrigerator for 2-3 days. Ideally, you should consume it fresh, but you can prepare it a day in advance of serving.

Nutritional benefits
This salad is an excellent choice for a balanced diet, being high in fiber due to the vegetables. It is low in calories, having approximately 150-200 calories per serving, depending on the amount of oil used for the mayonnaise. It is a nutritious option, rich in vitamins and minerals, that will support your energy throughout the day.

Frequently asked questions
- Can I replace the egg-free mayonnaise with classic mayonnaise? Yes, if you are not following a fasting diet, you can use classic mayonnaise made with eggs. The taste will be similar, but the texture will be slightly different.
- Can the Russian salad be frozen? It is recommended to avoid freezing, as the vegetables may become soft and lose their crunchy texture. Keep it in the refrigerator to maintain its freshness.

Serving suggestions
This Russian salad pairs perfectly with fresh bread or as a side dish to a vegetable-based main course. You can pair the salad with a glass of fresh tomato juice or a dry white wine to complete the meal with an elegant touch.

I encourage you to try this post Russian salad recipe that brings a touch of joy and health in every bite. It’s a simple yet vibrant and flavorful recipe that will surely delight your meals. Bon appétit!