Russian Salad


  • 2 large potatoes, diced
  • 3 carrots, diced
  • 1 cup and half of frozen peas
  • handful of chopped parsley
  • 1 cup and half of mayonnaise 
  • Salt
  • 1 teaspoon and half of white vinegar
  • Olive oil


  1. Cut the vegetables into cubes and cook them in boiled water separately, because each has its own cooking time. The ideal point is al dente.
  2. Place cooked vegetables in a bowl.
  3. Season with olive oil, salt, vinegar and then add the mayonnaise and the parsley.  Mix gently to avoid any veggies from breaking out/mashing.


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