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Vegetable Russian Salad With Vinaigrette

Western.Chefs's picture
Ingredients
  Potatoes 1⁄2 Pound, cooked (225 Gram)
  Carrots 1⁄2 Pound, cooked (225 Gram)
  Green beans 1⁄2 Pound, cooked (225 Gram)
  Peas 1⁄4 Pound, cooked (125 Gram)
  Chopped chives 2 Tablespoon
  Vinaigrette 4 Tablespoon
  Mayonnaise 125 Milliliter (1/2 Cup)
  Anchovy fillets 6
  Hard-cooked eggs 2 , cut into quarters
  Capers 2 Tablespoon
Directions

Cut the potatoes and carrots into 1/4-inch (1/2-cm) cubes.
Cut the beans into 1/4-inch (1/2-cm) lengths.
Put the vegetables and the chives into a bowl, pour in the vinaigrette and toss to mix.
Leave for 1 hour to marinate.
Drain the vegetables and put them in another bowl.
Pour in the mayonnaise and toss to mix.
Garnish with the anchovy fillets, hard-cooked eggs and capers.
Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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