I
have made this salad for several years and always called it a Russian salad for
some reason. It is quick and easy to
make and best of all, delicious.
First
you need to have cubes of cooked potato and beetroot to hand. I boil my potatoes in cubes – quel horreur in
many cooks minds but I find it more convenient to cube the potatoes when they
are raw – and they then cook in less than 10 minutes. I put 2 or 3 whole cloves of garlic in with
the potatoes when they are cooking. I
drain them when just tender and fish out the garlic cloves which I then smush
up with the side of my knife.
I
like to roast the beetroot – which takes a while – but canned beetroot also
works just fine.
It
doesn’t matter what size cubes the potato and beetroot are – the less time I
have the bigger they get!
I
put in some finely diced red onion – up to ½ an onion. Do this as small as you can.
Mix
everything together while the potatoes are still warm (it helps the flavour to
develop). Add mayo – quantity to your
taste. Sometimes I use half mayo and
half crème fraiche or sour cream. Add
lashings of salt and pepper – again to taste.
But we are very fond of pepper. I
prefer white pepper but either is fine.
If
you have it to hand, sprinkle a bit of chopped parsley or spring onion on top
for colour.
For another recipe, click here