Russian Salad
Beetroot are on just about every Russian meal.
Servings: 4 people
Equipment
- Large Saucepan
Ingredients
- 1 450 g can Beetroot - Baby cut into wedges
- 500 grams Potatoes peeled and cut into wedges
- 60 grams Peas - Frozen
- 75 grams Cucumber Sliced
- 1 small Onion - Red finely sliced
- 75 ml Mayonnaise
- 75 ml Sour Cream
- 10 ml Vinegar - White Wine
- 5 ml Dijon Mustard
Instructions
- Half fill a saucepan with water, add potatoes and bring to the boil.
- Cook 8 minutes, add peas and cook for another 5 minutes or until vegetables are tender. Drain.
- Combine the potatoes, beetroot and peas in a large bowl - then the cucumber and onion.
- Whisk the mayonnaise, sour cream, vinegar and mustard in a small mixing bowl until smooth.
- Add to salad and toss to combine.
