Shopping list
500g potatoes
100g corned beef
1 small shallot
1 spring onion
100g pickles
6 tablespoons mayonnaise
1/2 tablespoon Dijon mustard
sea salt & pepper, to taste
4 free range organic eggs
a small handful tomatoes
2 pickles
The Russian salad used to be a popular dish at festivities. My grandmother then placed a large serving dish on the table with small plates and forks on the side Then you could fill your own plate. :)
We still make her salad, but not for parties anymore. Delicious at lunch with toasted bread or baguette. This time we follow exactly in grandma's footsteps, no pea or apple is involved!
How to make Gran's Russian salad
First you boil the potatoes
Peel the potatoes.
Cut them into equal pieces.
Wash and put in some water.
Bring the potatoes to the boil.
Put the lid on the pan, move the potatoes to low heat and boil until cooked in +/- 25 minutes
Check if the potatoes are cooked by pricking in them.
Drain the potatoes.
Let steam dry for a moment.
Place the potatoes in a large cold bowl and let them cool completely
Meanwhile prepare the veg
Boil the eggs until hard, in 8 minutes.
Cut the shallot and the spring onion finely.
Chop the pickles finely.
Cut the corned beef into small pieces.
Put the boiled eggs into cold water.
Wash the lettuce and tomatoes.
Fetch the bowl with cold potatoes.
How to put the Russian Salad together
Break the potatoes into coarse pieces.
Add both the onions and the pickles.
Also add the corned beef to the bowl.
Then add the mayonnaise and mustard too.
Season the salad with sea salt and freshly ground pepper
Gently fold it all together.
Place the dry salad leaves on the plates.
Scoop balls of salad on the lettuce leaves.
Cut the eggs, tomatoes and pickles
Garnish the Russian Salad with the eggs, tomatoes and pickles.
You can spread some mayo over the salad, we give it on the side.
Serve the Russian Salad with baguette, toast or any other type of bread