Russian Salad Recipe

Prep & Cook Vegetables

1. Boil the carrot, potato, peas and french beans in a pan with enough water just about covering them.
2. You could also cook them in a stovetop pressure cooker or in a Instant pot till they are softened and tender. I have mentioned the details on cooking veggies in a pan, instant pot and pressure cooker in the step-by-step photo guide above.
3. When the veggies are cooked, drain all the water and let the heat reduce a bit or become warm.
4. Then peel the potato, carrots and then chop them with the rest of the veggies.
5. Alternatively, you can chop the veggies first and steam or boil them later. I usually avoid doing the latter as when we chop the veggies and then boil them, some water- soluble vitamins and minerals are lost in the process. It is better to first boil them whole and then chop them.
6. Chop the celery and set aside.
7. If using lettuce leaves, rinse them very well with water. Then, drain the water and wipe them dry completely with a kitchen towel or kitchen napkin.Alternatively, use a salad spinner to dry them.

Make Russian Salad

1. In a mixing bowl, mix the chopped veggies, celery with the mayonnaise, salt and black pepper.
2. Garnish the salad with lettuce leaves, tomato, cucumber, or capsicum slices.You can also place the salad on a bed of lettuce leaves or opt to garnish or mix the leaves with remaining salad ingredients.

Serving Suggestions

1. Serve the russian salad with your regular meals or you can also have it plain any time of the day when you are feeling hungry.
2. You can opt to serve this salad chilled or cold. Keep in the refrigerator for a few hours to chill the salad.

Storage Tips

1. Since this Russian Salad is made with cashew mayo, it stays well for 1 day when refrigerated. If you use a milk based mayo or an egg-based mayo, then eat it as soon as it is made and do not store it.