How to make Russian salad?

Mayte Rueda
The Russian salad consumed in Mexico is derived from the famous Spanish ensaladilla, which is also enjoyed in various countries in Europe and Asia. It is made with starchy and sugary vegetables and is dressed with mayonnaise and/or cream. When everything is mixed, the texture is creamy and delicious.
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Ingredients
4
Servings
  • 2 stalks celery
  • 2 potatoes
  • 4 carrots
  • 1 cup peas, cooked
  • water, to cook the vegetables
  • salt, to cook the vegetables
  • 1/2 cups sour cream, for the dressing
  • 1/2 cups mayonnaise, for the dressing
  • 1 tablespoon mustard, for the dressing
  • salt
  • pepper
  • parsley, chopped, for garnish
Preparation
15 mins
10 mins
Low
  • On a cutting board, chop the potatoes and carrots into medium cubes separately and finely chop the celery. Set aside.
  • In a pot, boil water with salt. Add the potatoes and carrots and cook for about 8 minutes. Set aside.
  • In a bowl, mix the cream, mayonnaise, mustard, salt, and pepper.
  • Once the vegetables are cooked, remove them from the water, drain them well, and transfer everything to a bowl.
  • While the vegetables are still hot, pour in the mayonnaise mixture, the peas, and the celery, and mix until fully incorporated.
  • Serve the Russian salad with a bit of chopped parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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