Here's how to prepare Russian salad. Take three small bowls in which to put the peas shelled - better to avoid the peas in the jar as they are too watery - the carrots and potatoes washed, peeled and made into small pieces of about 1cm cube.
Since they have different consistencies, you must boil the vegetables separately by boiling the carrots 7 minutes, the potatoes for 6 minutes and the peas 5 minutes. Drain the vegetables well and let them cool in a bowl.
Drain the pickles and brown the olives, then mix everything together with the boiled vegetables and add salt if necessary. Add the mayonnaise and mix everything well. Put the Russian salad in the fridge to cool before serving.
Ingredients for 4 people
250 g of potatoes
100 g of peas
100 g of carrots
50 g of green olives
100 g of pickles
250 g of mayonnaise
