Tuesday, 10 November 2015

Russian Salad?

I have made this salad for several years and always called it a Russian salad for some reason.  It is quick and easy to make and best of all, delicious.

First you need to have cubes of cooked potato and beetroot to hand.  I boil my potatoes in cubes – quel horreur in many cooks' minds but I find it more convenient to cube the potatoes when they are raw – and they then cook in less than 10 minutes.  I put 2 or 3 whole cloves of garlic in with the potatoes when they are cooking.  I drain them when just tender and fish out the garlic cloves which I then smush up with the side of my knife.

I like to roast the beetroot – which takes a while – but canned beetroot also works just fine.

It doesn’t matter what size cubes the potato and beetroot are – the less time I have the bigger they get!

I put in some finely diced red onion – up to ½ an onion.  Do this as small as you can.

Mix everything together while the potatoes are still warm (it helps the flavour to develop).  Add mayo – quantity to your taste.  Sometimes I use half mayo and half crème fraiche or sour cream.  Add lashings of salt and pepper – again to taste.  But we are very fond of pepper.  I prefer white pepper but either is fine.

If you have it to hand, sprinkle a bit of chopped parsley or spring onion on top for colour.


  1. I think Russian Salad is often called such when it contains cooked veggies. Your version looks delicious.

  2. This looks very tasty. I am going to share the recipe with my husband, our cook. :-)

  3. What a lovely salad. I love beetroots.

  4. This sounds so good. I've not had beets often, but find that I do enjoy them.

  5. This looks great want to make some soon but will add some boiled eggs, Yum!


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