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Russian salad

Name: Russian salad
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: 4
Ingredients: 750g waxy potatoes (such as kipfler or Anya), peeled, sliced; 2 carrots, halved lengthways, sliced; 1 2/3 cups (200g) frozen peas; 3/4 cup (225g) whole-egg mayonnaise; 6 cornichons (small pickled cucumbers), finely chopped; 1 tablespoon capers, rinsed, finely chopped; 2 teaspoons Dijon mustard; 2 tablespoons chopped flat-leaf parsley

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45m

08m

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Try this Russian-inspired potato salad at your next barbecue or picnic.

750g waxy potatoes (such as kipfler or Anya), peeled, sliced
2 carrots, halved lengthways, sliced
1 2/3 cups (200g) frozen peas

Dressing

3/4 cup (225g) whole-egg mayonnaise
6 cornichons (small pickled cucumbers), finely chopped
1 tablespoon capers, rinsed, finely chopped
2 teaspoons Dijon mustard
2 tablespoons chopped flat-leaf parsley

Method

1.

Cook potato in boiling salted water for 5 minutes. Add carrots, cook for 2 minutes, then add peas and cook for 1 minute until everything is tender. Drain, refresh, pat dry and cool. Combine dressing ingredients, season, then toss well with vegetables and transfer to a portable serving dish.

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