Russian Salad
Overview
Russian salad is a very common cold dish in Italy. Whether it's summer or winter, you can see it in supermarkets and snack bars. It is also very simple to make and ensures sufficient heat. Just be careful, people with high cholesterol are not suitable for this dish. Because the mayonnaise ratio is a bit large.
Tags
Ingredients
Steps
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The mayonnaise bought from the supermarket is the classic version, because mayonnaise is also divided into meat-eaters, seafood-eaters, etc. We just use the most common ones.
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Italian pickles from the supermarket.
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Cut the potatoes and carrots into dices the same size as the green beans. Then put the three into the pot and cook them, take them out and set aside. Don't cook it for too long, about 10 minutes is enough to maintain the hardness and texture.
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I took 3 small cucumbers and cut them into small dices, and cut one into small thin slices.
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Boil the eggs and set aside.
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There are many brands of Italian olive oil, this is the one I will use today.
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Put the cooked various diced dices together with the pickled cucumber dices, add salt, vinegar, black pepper, and olive oil. Mix well.
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Add mayonnaise and mix well.
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Make sure each cube is fully coated with mayonnaise.
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Cut the hard-boiled eggs into thin slices or patterns.
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Take a container and wrap it in tin foil.
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Place egg slices at the bottom.
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Add the salad and press the top with a spoon to firm it up.
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Cover the top with a layer of tin foil and place in the refrigerator for 1-2 hours.
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Invert the salad from the refrigerator in the center of the plate and place thinly sliced pickles on the side.
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For the final plating, you can feel free to use it yourself, or you can put thin slices of cucumber directly on top of the salad. You don’t need to put it in either. This is optional.
