Salad Russe
Colorful and hearty salad Russe can be served for a special occasion or any day of the week. It's flavorful and packed with nutrition.
Ingredients
- 3 yellow potato
- 3 beets medium
- 2 carrots large
- 1/2 red onion large, diced
- 1 cup green peas
- 1 cup mayo
- 3 tbs olive oil
- salt to taste
Instructions
- Cook and cool. Rinse potatoes, beets, and carrots. Add in the large pot, cover with water and bring to boil. Once boiling, slightly reduce the heat and boil till cooked. To test, pock with a fork to check if it's soft. Carrot and potatoes will get cooked first; take them out and allow beets to cook longer. Once cooked, cool vegetables before dicing.
- Chop and dice. Peel potatoes, beets, and carrots. Dice and add to the serving bowl.
- Combine and serve. To the bowl with beets, add peas, mayo, olive oil. Mix to combine. Add salt to taste.
Notes
Use quality mayo and olive oil.
Don't overcook vegetables.
Allow vegetables to cool before chopping.
Don't skip the onions, dice it small.
Dressing variations. You can add a teaspoon of mustard to the dressing or mix sour cream or yogurt with mustard instead of using mayo.
This salad will taste better the next day.
To keep the salad from getting watery, add the dressing just before serving.
Refrigerate for at least 2 hours before serving.
Nutrition
Calories: 365kcalCarbohydrates: 10gProtein: 3gFat: 35gSaturated Fat: 5gTrans Fat: 1gCholesterol: 16mgSodium: 285mgPotassium: 278mgFiber: 3gSugar: 6gVitamin A: 3620IUVitamin C: 14mgCalcium: 24mgIron: 1mg
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