Aegean Dandelion Salad
Pleasantly bitter dandelion greens with lemon and olive oil.
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Russian Salad
Rus Salatası
Diced potatoes, carrots, peas and tangy cornichons in a creamy mayonnaise dressing.
- Prep
- 25 min
- Cook
- 15 min
- Rest
- 1 hr 30 min
- Total
- 2 hr 10 min
- Servings
- 6
Ingredients
- 3 Potatoes (medium), peeled and cut into small even dice
- 2 Carrots, peeled and cut into small even dice
- 1 cup (150 g) Peas (green, frozen)
- 5 Cucumber pickles (cornichon), drained and finely diced
- ¾ cup (180 g) Mayonnaise (commercial, made with pasteurized egg)
- 2 tbsp Yogurt (plain, strained) (optional)
- 1 tsp Lemon juice
- Table salt, to taste
- Pepper (black, ground), to taste
- Dill (fresh), washed and chopped, to garnish, as needed
- Water, for boiling vegetables, as needed
Method
Cook potatoes and carrots separately in lightly salted boiling water for 8–12 minutes, until tender but still holding their shape. Cook peas according to the packet directions. Drain everything well.
Spread the vegetables in shallow containers to cool promptly, then refrigerate. Do not leave them in a deep hot pot or at room temperature for more than 2 hours.
Fold the cold vegetables and pickles through the mayonnaise, yogurt if using, lemon juice, salt and black pepper.
Cover and refrigerate for at least 1 hour. Garnish with dill and serve cold; return the salad to the refrigerator promptly after serving.
Cooking guidance
Drain the cooked vegetables thoroughly and cool them before adding the dressing. Use ready-made mayonnaise made with pasteurized egg; the yogurt is optional.
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