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

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