Russian salad
Instructions
Boil al dente carrots, potatoes, celery and peas, drain and allow to cool; drain the vinegar and squeeze the vegetables of pickles.
Prepare the mayonnaise.
Cut into small chunks boiled vegetables and pickles.
Put the vegetables in a bowl cut and merge a bit at a time the mayonnaise keeps back some spoons for final coating.
Mix the salad seasoning salt.
Place it in a tray, cover with a thin layer of remaining mayonnaise, garnish as desired.
Ingredients and dosing for 4 persons
- 2 carrots
- 2 potatoes
- 1 bit of celery
- 1 handful of peas large enough
- 2 eggs
- 1 glass of peanut oil
- 1 small jar of giardiniera salad white wine vinegar
- 1 lemon
- Salt
- Pepper
- 1 bouquet of parsley (for garnish)