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Russian Salad

Beetroot are on just about every Russian meal.
Prep Time15 minutes
Cook Time30 minutes
Course: Salad
Cuisine: Mediterranean
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.