No, I’m not geographically confused. Russian salad is on the menu of many Greek tavernas and sold in Greek supermarkeds, so it has to be here too. The salad is served as a meze, or as a side dish with fried / grilled sausages or fish. The ingredients tell us that it’s not at all impossible that the salad has roots in Russia or thereabouts, but in France it’s supposedly called “macédoine” – and Macedonia is an area in the north of Greece. Alexander the Great was from Macedonia, but he never ate Russian salad. He didn’t even know potatoes existed.
- 4 potatoes
- 4 carrots
- 1 cup green peas
- 1 small finely chopped pickled cucumber and / or 2 tablespoons capers
- 1,5 cup mayonnaise, (more if you want it to be totally Greek)
- salt, pepper
- 3 hard-boiled eggs
- parsley for garnish. (If you want to garnish, that is)
Boil the potatoes, carrots and peas separately, and cool them. Cut the potatoes and carrots in cubes and mix them with peas and pickled cucumber / capers. Then mix in mayonnaise with salt and pepper. Chop two of the eggs and fold them in, garnish with the last egg. Sprinkle with chopped parsley.
As a variation you can substitute the potatoes with “gigantes”, large white beans/butter beans. Boil them yourself or buy canned. This way, the salad tastes more Greek, somehow.
By the way it’s quicker to make this if you cut the potatoes and carrots in cubes before you cook them. Some of the nutrients vanishes in the water, but if you’re busy …
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