resources > recipes > russian salad

Unfortunately this salad doesn't have quantities but it is so nice that it was worth adding anyway. Go fairly easy with the olives and pickles as they can overpower the salad, which comes from Pogo Cafe.

Russian Salad

potatoes
carrots
frozen peas
black olives (pitted)
pickled onions
gherkins
green olives
vegan mayo

optional:
sweetcorn
capers

1. Cook the potatoes and carrots in boiling salted water until soft but don’t overcook them, let them cool and chop them into little cubes.

2. Defrost the peas and add them to all the other ingredients in a bowl (chop the pickled onions in half). Cover with mayo and mix until everything is kept together by the mayo. Put in the fridge and let it cool down and set, serve cold.