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Russian Salad with frozen Vegetables

Updated: Mar 11

  • This recipe for Russian salad is already known to many, but it is simply impossible to bypass it because it is the basis for all other delicious variations, It is easy to prepare, very juicy and delicious. This salad is ideal for New Year's and Easter holidays. It goes with various roast meat and other side dishes. Follow recipe.

Ingredients: easy, total time: 30 min., 6–8 serving
  • 150 g of potatoes/ diced 5 mm

  • 150 g of peas

  • 150 g of carrots/ diced 5 mm

  • 150 g of gherkins (pickles)/ diced 5 mm

  • 150 g of ham of your choice/ diced 5 mm

  • 300 g of mayonnaise

  • 2 hard-boiled eggs

  • 1 Tbsp mustard

  • 2 Tbsp lemon juice

  • a pinch of salt and a little pepper

  1. It is believed that the key to this salad is in mayonnaise and potatoes.

  2. Potatoes will be much nicer if you cook them in their skins and only then peel and chop them.

  3. Cook the potatoes, carrots, and peas separately, add a little salt to each ingredient. Cook the potatoes unpeeled until you can easily pierce them with a fork.

  4. Try to process all the vegetables as well as possible if you want to serve them later, so that they are as firm and easy to shape as possible. (Potatoes cook about 18 min. peas and carrots about 5 min. in boiled water).

  5. Cut potatoes, carrots, cucumbers, eggs, and ham into cubes.

  6. All the vegetables that you cooked previously need to cool down well, as well as the eggs, and only then mix the ingredients.

  7. Mix all the vegetables well, add boiled eggs, ham, mayonnaise (one pack of 300 grams of mayonnaise) a spoonful of mustard, a pinch of salt and a little pepper. If you like a more sour salad, add two tablespoons of lemon juice, this is optional. Stir it well, and decorate it with parsley leaves. Leave the salad to cool for at least 2 hours in the refrigerator. Serve a cold salad with roast pork or lamb or Ant other main dishes. Enjoy in bites!

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