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.
I think Russian Salad is often called such when it contains cooked veggies. Your version looks delicious.
ReplyDeleteThis looks very tasty. I am going to share the recipe with my husband, our cook. :-)
ReplyDeleteWhat a lovely salad. I love beetroots.
ReplyDeleteThis sounds so good. I've not had beets often, but find that I do enjoy them.
ReplyDeleteThis looks great want to make some soon but will add some boiled eggs, Yum!
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