Russian salad

Perhaps it was the Russians who made up this recipe; perhaps not. The name though is a fair enough reason to include vodka in the whole ritual. I once prepared this classic salad for a group of Finnish friends and it went pretty cool with their Koskenkorva Vodka.

Here’s what you need:

  • 2 pounds (1 kg) of potatoes
  • 3-4 medium-sized carrots
  • 10-12 oz (300 g) of peas
  • 5-6 pickled cucumbers
  • 2 eggs
  • vinegar, oil
  • mayonnaise
  • parsley

If you prefer, you can prepare the vegetarian version of Russian salad. However, it goes fine with meat too. If so, you can well include about 5 oz (150 g) of ham in it.

Wash and boil the potatoes with the peels. When they are almost ready, add the carrots, but mind you, carrots need much less boiling. When the vegetables are done, peel the potatoes, preferably while hot. Be careful; if needs be, let them cool down first. Dice the potatoes and carrots into small cubes, add the peas, pour 3 or 4 tablespoons with hot water and stir.

Dice the pickled cucumbers, pour them in and add salt, vinegar and oil. (It is now, when you can add the ham, if you prefer the harder version). Add the mayonnaise and stir well to get a homogenous salad yet keeping the vegetables into cubes. Place the salad into a big plate and embellish it with slices of hard-boiled eggs, and a leaf of parsley on top of each egg slice.

Tip: This salad is worth nothing if left in the fridge, that’s why, serve and eat while warm. It makes a nice solution for parties when you expect many people. Anyone can hardly resist it. If you follow some rigid diet, make sure to reduce all ingredients by two, or simply cut the salad altogether.

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