A classic dish, Russian Salad is a selection of cooked vegetables and meat coated in mayonnaise. Served with meat as suggested makes excellent main course with crusty bread and a well-chilled white wine such as Bernkasteler.
Alternatively, the meal is often omitted and the salad served as a substantial side dish to steaks and chops.3 large cooked potatoes, diced
4 medium-sized cooked carrots, diced
4 oz. cooked French beans, halved
1 small onion, very finely chopped
4 oz. cooked fresh peas, weighed after shelling
2 oz. cooked tongue, diced
4 oz. cooked chicken, diced
2 oz. garlic sausage, diced
8 fl. oz. mayonnaise
½ teaspoon cayenne pepper
2 hard-boiled eggs, sliced
1 cooked beetroot , thinly sliced
2 gherkins, thinly sliced
In a large salad bowl, combine all of the salad ingredients except the mayonnaise and cayenne. Set aside.
In a small bowl, beat the mayonnaise and cayenne together with a fork until they are well blended. Spoon the mayonnaise into the salad bowl and, using two spoons, toss to coat well.
Garnish the salad with the eggs, beet-root and gherkins and chill in the refrigerator for 15 to 20 minutes before serving.