Simply Russian Salad
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February 18, 2021
Not sure why it was called Russian Salad. This was my mother’s famous Salad. A very unique, creamy, delicious salad with mixed vegetables, potatoes, eggs, pineapples and beets in a tangy dressing. A great way to enjoy your beets.
TIP: For an Eggless Dressing – Beat 1/2 cup whipping cream with 3/4 cup yogurt or sour cream, 1 tsp mustard, and 1 tsp icing sugar.
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Ingredients
Adjust Servings
| 2 cups carrots & peas (frozen) | |
| 1 large potato | |
| 1/2 cup whipping cream | |
| 3/4 cup Hellmann’s mayonnaise | |
| 2 tsp mustard | |
| 1-2 cloves grated garlic | |
| 1 cup pineapple cubes | |
| 2 chopped boiled eggs | |
| Salt/pepper to taste | |
| 1/2 cup Heinz Salad Cream English dressing | |
| 2 cups cubed beets | |
| 1 cup finely sliced lettuce leaves | |
| 1 boiled sliced egg for garnish |
Directions
1.
Boil the peas & carrots.
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2.
Boil the potato with the skin on, peel, and cut into small cubes.
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3.
Beat the cream, add mayonnaise, mustard, and garlic to it.
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4.
Combine peas, carrots, potatoes, pineapple, egg, salt/pepper, and add the mayonnaise mixture to it.
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5.
Add the English cream to the beets.
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6.
Cool in the refrigerator for 1 hour.
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7.
To serve with Love… pour the vegetable mixture in a mold ring on a plate; remove mold and garnish with beets around the mixture; and lettuce around the beets and add the sliced egg on the salad.
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Notes
Remember to serve it with Love!
