Russian salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, whisk the egg yolks with lemon juice and salt for the mayonnaise. (All ingredients for the mayonnaise should be at room temperature.) At the beginning, add the oil drop by drop with the whisk of the hand mixer.

2. 2

   As soon as approx. 2 tablespoons are used up, stir in a thin stream of oil until a thick cream is formed. Dilute mayonnaise with milk and season with salt and pepper. Drain the potatoes, rinse with cold water and peel.

3. 3

   Let it cool down. Boil the eggs for about 10 minutes in boiling water until hard. Peel, clean and dice the carrots. Wash and clean the beans and cut them into pieces of about 2 cm length. Drain the eggs, rinse with cold water and peel.

4. 4

   Cook the carrots and beans for about 8 minutes in boiling salted water. Add peas for the last 4 minutes. Drain the vegetables, rinse with cold water and let them cool down. Cut potatoes into cubes. Mix the potatoes and vegetables with the mayonnaise.

5. 5

   Season salad with salt and pepper. Sprinkle with capers and garnish with chervil. Cut the eggs into eighths, serve salad with eggs.

Nutrition Facts

KCAL
390 kcal

CARBS
21 g

FATS
30 g

PROTEINS
9 g