Russian salad (5)
Instructions
Boil the potatoes.
Cook al dente to steam carrots and zucchini.
Boil separately 10 minutes for peas and beans for 15 minutes.
Finely chop the capers and pickles.
Cut potatoes into cubes, Zucchini and carrots and green beans into pieces.
Combine the vegetables, then add capers, pickles and mayonnaise minus a few tablespoons.
Arrange on a plate and decorate with the remaining mayonnaise.
Ingredients and dosing for 4 persons
- 150 g of green beans
- 2 zucchini
- 100 g of shelled peas
- 2 carrots
- 2 potatoes
- 50 g of pickles
- 300 g of mayonnaise
- 1 tablespoon of pickled capers