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| Russian Salad |
Appetizers
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A classic "bring-over" potato and mayonnaise cold salad, perfect for any occasion. |
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Notes: One can always add more or less of any ingredient. Red and white potatoes work well, whereas, Idaho don't. Do not cool the boiled potatoes by rinsing them under cold water, because the potatoes will turn mushy; instead, refrigerate them in a platter. The other veggies, though, can be rinsed. Fresh, canned, or frozen peas and carrots can be used; however, canned ones have a particular "canned" taste. Frozen mixtures containing: peas, carrots, corn, lima beans and green beans, can also be used. I used a 500 gm. (a little more than 1 pound) bag of mixed frozen vegetables for this recipe. Add the smallest amount of mayonnaise and then add more if needed, enough to bind all of the vegetables. For a little bit of zing, substitute 1/4 - 1/2 cup of mayonnaise with plain salad dressing (sold in jars, similar to mayonnaise). If beets are only available sliced, then simply dice them. Some folks don't like how the beets turn the mayonnaise a pink colour; therefore, the beets can be omitted. However, the name of this salad comes from the colour red, typically associated with Russia. How: Fill a large pot three quarters worth with cold water and bring it to a boil over high heat. In the meantime; weigh, peel and wash the potatoes; cut into 1/2-inch cubes. Add the potatoes and 1/4 teaspoon salt (optional) to the boiling water, stirring occasionally until the water returns to a boil. Then reduce the heat to medium and cook for 9 - 12 minutes, until potatoes are tender, or according to your preference, stirring occasionally. As the potatoes are boiling; in a medium pot, boil the peas and carrots (or mixed vegetables) until tender or according to your preference. Drain the potatoes in a colander and then lay them out in a single layer, in a large platter: cool to room temperature. Pick out and discard any black potatoes. Cool the peas and carrots, in the same manner, but on a separate platter or pan. All the vegetables should be cool; otherwise, the mayonnaise will melt and change both the flavour and texture of the salad. In a large bowl, combine all the vegetables, beets and 1 3/4 cups mayonnaise, using a rubber scraper. Transfer to a serving bowl and then refrigerate covered well until cold: serve cold. |
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| Looking Back at Everything You've Made! Waiting for the potatoes and vegetables to cool off takes the longest, especially if you're in a hurry. |
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