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Recipe: Russian Salad

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This Rusian Salad recipe comes to Khoollect from Kay Plunkett-Hogge, author of Sherry & A Little Plate of TapasHere’s what she had to say about it:

‘I was never a fan of this salad, which seems to be ubiquitous all over Spain, until I had a really rather good one at a friend’s house, and my prejudice was overcome. It was a firm wartime favourite due to the fact that everything in it was tinned or in jars. You can make a more palatable – and actually delicious – modern version by using fresh ingredients.’

Russian Salad

Chat with the writer

Have a bite of your own Russian Salad, and then meet its writer Kay Plunkett-Hogge.

 

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

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Preparation Time5 MINUTES

Cooking Time15 MINUTES

Resting Time10 MINUTES

Serves4 - 6

LevelEasy


ingredients

100g (3.oz) green beans, trimmed and chopped

100g (3 ½oz) frozen peas, thawed

4–6 waxy potatoes (Charlottes are ideal), diced

100g (3 ½ oz) carrots, diced

4 spring onions (scallions), trimmed and chopped

6 cornichons, chopped

1–2 tablespoons capers, drained

160g (5 ¾oz) tinned tuna, drained and flaked, or 150g (5.oz) small cooked prawns (optional)

1 tablespoon lemon juice or Moscatel vinegar

4–6 tablespoons mayonnaise, preferably homemade

A few sprigs of dill, finely chopped, plus extra sprigs to serve

Sea salt and freshly ground black pepper

Chat with the writer

Have a bite of your own Russian Salad, and then meet its writer Kay Plunkett-Hogge.

 

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

1.

Cook the beans, peas, potatoes and carrots – separately – in boiling salted water until just cooked. Drain and refresh with iced water. Set aside to cool.

2.

Once cool, place in a mixing bowl and gently stir in the spring onions, cornichons, capers, tuna or prawns (if using), lemon juice and finally the mayonnaise – use a little more or a little less, it’s up to you.

3.

Add the dill and season with salt and pepper. Refrigerate until ready to serve, garnished with sprigs of dill

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Preparation Time5 MINUTES

Cooking Time15 MINUTES

Resting Time10 MINUTES

Serves4 - 6

LevelEasy


ingredients

100g (3.oz) green beans, trimmed and chopped

100g (3 ½oz) frozen peas, thawed

4–6 waxy potatoes (Charlottes are ideal), diced

100g (3 ½ oz) carrots, diced

4 spring onions (scallions), trimmed and chopped

6 cornichons, chopped

1–2 tablespoons capers, drained

160g (5 ¾oz) tinned tuna, drained and flaked, or 150g (5.oz) small cooked prawns (optional)

1 tablespoon lemon juice or Moscatel vinegar

4–6 tablespoons mayonnaise, preferably homemade

A few sprigs of dill, finely chopped, plus extra sprigs to serve

Sea salt and freshly ground black pepper

Chat with the writer

Have a bite of your own Russian Salad, and then meet its writer Kay Plunkett-Hogge.

 

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

1.

Cook the beans, peas, potatoes and carrots – separately – in boiling salted water until just cooked. Drain and refresh with iced water. Set aside to cool.

2.

Once cool, place in a mixing bowl and gently stir in the spring onions, cornichons, capers, tuna or prawns (if using), lemon juice and finally the mayonnaise – use a little more or a little less, it’s up to you.

3.

Add the dill and season with salt and pepper. Refrigerate until ready to serve, garnished with sprigs of dill

SHOW MORE
SHOW LESS

This Rusian Salad recipe comes to Khoollect from Kay Plunkett-Hogge, author of Sherry & A Little Plate of TapasHere’s what she had to say about it:

‘I was never a fan of this salad, which seems to be ubiquitous all over Spain, until I had a really rather good one at a friend’s house, and my prejudice was overcome. It was a firm wartime favourite due to the fact that everything in it was tinned or in jars. You can make a more palatable – and actually delicious – modern version by using fresh ingredients.’

Russian Salad

1.

Cook the beans, peas, potatoes and carrots – separately – in boiling salted water until just cooked. Drain and refresh with iced water. Set aside to cool.

2.

Once cool, place in a mixing bowl and gently stir in the spring onions, cornichons, capers, tuna or prawns (if using), lemon juice and finally the mayonnaise – use a little more or a little less, it’s up to you.

3.

Add the dill and season with salt and pepper. Refrigerate until ready to serve, garnished with sprigs of dill

SHOW MORE
SHOW LESS
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Kathleen 3 years ago

I love this salad the version my Polish mother-in-law makes skips the tuna and capers and adds chopped hard-boiled eggs

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