Sunday, January 9, 2011

Russian Salad

Recipe for 4

3 medium potatoes (boiled)
3 medium carrots, chopped into small cubes
1/2 cup peas (you may use frozen)
1/2 cup fresh green beans, chopped
1 red bell pepper, chopped into small cubes
3 medium pickled cucumbers, chopped
4 tablespoons mayonnaise
1 tablespoon olive oil
Juice of one lemon
1/2 teaspoon paprika powder
Salt and pepper


Place in a saucepan: carrots, peas, green beans and red bell pepper. Add 1 tablespoon of olive oil, a pinch of salt and pepper and cover with water. Bring to boil and simmer the vegetables for about 8 minutes. Remove from heat, drain and place the vegetables in a large salad bowl, Let the vegetables cool completely. Cut the potatoes into small cubes and add them in the salad bowl. When all the vegetables are completely cool add in the salad bowl the pickles. Stir all the ingredients in the bowl to mix. Add mayo, paprika, salt, pepper and lemon juice in the salad bowl and toss until all ingredients are coated with the mayonnaise. Cover the salad with plastic wrap and refrigerate for at least one hour.
Serve the salad cold with crusty bread. Enjoy!