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Easy Russian Salad |
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| Serves 4 |
Prep 10 mins |
Cooking 8 mins |
Easy |
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My rating |
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Ingredients |
2 carrots, peeled and cut into small chunks
3 waxy potatoes, cut into small chunks
mugful of frozen peas
6 small cornichons or gherkins, sliced
2 rounded tbsp light mayonnaise
a little chopped parsley
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Ideal for serving with cold meats.
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Cook the carrots and potatoes
in a pan of boiling salted water for 4 mins, then throw in
the peas and cook for 4 mins more until the vegetables are
tender.
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Drain, cool for a few minutes,
then tip into a bowl with the cornichons, mayonnaise and
parsley.
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Mix well and season to taste.
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Delicious with leftover roast
beef or lamb, wedges of pork pie or cold sliced ham or
chicken.
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DAILY
DINNERS 
