Russian salad

This old school classic eastern European salad that tastes sensational. Not much to look at, you’ll be surprised by the fabulous reaction you’ll get to this Russian salad. Go on – try it! It won’t disappoint.

RUSSIAN SALAD

Prep: 15 mins
Cook: 30 mins
Serves: 4

Ingredients

• 400g / 2 large potatoes, peeled and cut into 3cm/1″ dice
• 4 carrots, peeled and cut into 3cm/1″ dice
• 4 eggs
• 1 cup of frozen peas, defrosted
• 100g of gherkins, sliced or diced
• 2 tbsp of natural/plain yoghurt
• 2 tbsp of mayonnaise
• 4 sprigs of flat leaf parsley, washed and picked
• ½ cup of frozen edamame beans (soybeans), peeled and defrosted
• salt
• white pepper

Method

1. Place the potatoes and carrots in saucepans, bring to the boil and cook until tender. Drain and set aside to cool.
2. Bring another saucepan to the boil, and place the eggs gently in and cook for 8 minutes. Drain and refresh under old water and peel while still warm. Chop or slice the eggs.
3. Combine the yoghurt and mayonnaise and set aside.
4. Once the potatoes and carrots have cooled completely, combine them in a bowl with the eggs, peas, gherkins, parsley and edamame. Stir through the mayonnaise mixture, adjust seasoning and serve.

TIP
This salad is a meal in itself. Just add some leafy greens to go with it.