Here is the recipe for my Russian Salad, many of you asked for after seeing it on my Instagram account. My husband loved this salad and couldn’t tell it had apples in it and he’s not the type of person to enjoy fruits in a salad, if you get what I mean? Lol! On this occasion I was trying to use up some green beans and carrots I had at home so made this with some of them, you can replace the green beans with peas if you prefer. I actually think sliced red grapes would taste amazing in place of the apple too if you wanted to try an alternative fruit. You can always tweak it to your liking and use vegetables/fruits you have at home but I think this combination is excellent. The longer you leave this in the fridge prior to serving the better it tastes; make ahead of time, leave to chill and allow the flavours to meld together. Russian salad is the perfect dish for a barbecue, why not try making this instead of a coleslaw the next time you entertain guests? Just make sure there’s plenty to go round! I would suggest serving it alongside my Curried Barbecue Wings or Quick Tandoori Chicken Wings. Let me know if you try out my Russian salad and how you found it.

Serves 6 – 8

You will need:

2 – 3 spring onions (scallions)
2 carrots
1 potato
1/2 cup of finely sliced green beans OR 1/2 cup of peas
1 Granny Smith apple (or use one of your choice)
5 tbsp mayonnaise
1 tbsp salad cream (optional)
1/3 tsp sugar
pinch of white pepper, black pepper and garlic powder
salt to taste

Method:

1. Bring to boil some salted water in a pan. Slice 2 – 3 spring onions. Peel and dice 2 carrots, 1 potato (refer to photo to see how I sliced the potato) and finely slice 1/2 cup of green beans (or use 1/2 cup of peas). Peel and slice the apple later.

2. Add the diced carrots and sliced potatoes to the pan and boil for 4 minutes. Add the green beans/peas after 4 minutes and boil for another 4 minutes till bright green. Check the potatoes and carrots are cooked before removing from the stove top.

3. In the meantime in a clean bowl add 5 tbsp of mayonnaise, 1 tbsp of salad cream, 1/3 tsp of sugar, a pinch of white pepper, black pepper, garlic powder and salt to taste (I eyeballed the amount and used roughly 1/3 – 1/2 tsp).

4. Drain the boiled vegetables and allow to cool completely (leave them in a bowl of cold water to speed up the process).

5. Peel and slice the apple AFTER you have made the dressing otherwise it will brown if left exposed to the air. Slice in the same manner as the potato, add to the dressing immediately.

6. Add all the remaining ingredients once cooled and mix to coat in the mayonnaise dressing.

7. Enjoy as a side to your favourite dish!

Bon Appétit!

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