Salads and appetizers
Russian Salad Recipe
The famous Russian salad, served with various meats — an easy, tasty homemade recipe. Don’t overcook the vegetables. You can add other vegetables to the carrots, peas and potatoes as you like.
Russian salad made exactly right
Ingredients
Start here, then move straight into the method.
- 4 medium potatoes
- 2 carrots
- 1 can peas or 1 cup fresh peas, cooked
- chopped green olives
- chopped black olives
- 1/2 green bell pepper, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- a pinch of salt
- 5 tablespoons mayonnaise (or more as needed)
- a pinch of black pepper
- الرز الصيني مع فيليه السمك is another recipe from Rasmiya Al-Siniya — click the link.
Method
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- Peel the potatoes, wash well and cut into small cubes; do the same with the carrots.
- Put water and a little salt in a pot over heat. When the water is hot, add the potato and carrot cubes and boil for a few minutes. Be careful not to overcook so the cubes keep their shape.
- Drain the potatoes and carrots in a colander and run cold water over them to stop the cooking.
- After the potatoes and carrots have cooled and excess water has drained, add the remaining ingredients and mix.
- Refrigerate the Russian salad until serving. Serve cold with meats, fish or chicken.
- Note: You can add more vegetables to taste, such as corn, mushrooms, or hearts of palm. You can also add boiled eggs and a clove of crushed garlic — adjust to your preference.
Recipe tags
Salads and appetizersInternationalPescatarianDairy freeGluten freeNut freeEgg freeBoiledFishRice
Notes and serving ideas
- Turkish pastry dough
- الرز الصيني مع فيليه السمك
