Easy Russian salad
Serves 4 Prep 10 mins Cook 8 mins
2 carrots, cut into small chunks
3 waxy potatoes, cut into small chunks mugful frozen peas
6 small cornichons or gherkins, sliced
2 rounded tbsp light mayonnaise a little chopped parsley (optional)
1 Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender.
2 Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste.
Will keep in the fridge for up to three days. Great for picnics and lunchboxes. Serve with roast beef, if you like.
PER SERVING (salad only) 124 kcals, fat 4g, saturates 1g, carbs 18g, sugars 6g, fibre 4g, protein 5g, salt 0.5g