Russian salad – classic, alpine interpretation

Ingredients (for 4 people)

Vegetables

• 300 g potatoes, waxy

• 200 g carrots

• 100 g peas (fresh or frozen)

Other

• 80 g pickles

• ½ tsp capers, finely chopped

• 200 g mayonnaise

• ½ tsp mustard, medium hot

Seasoning

• Salt

• White pepper from the mill

Preparation – Step by Step

1) Cook potatoes and carrots

• You cook the potatoes in their skins for 30–40 minutes.

• You let them cool and peel them only afterwards.

• You peel the carrots and cook them until soft in salted water.

2) Blanch peas

• You briefly place the peas in boiling salted water.

• You then shock them in cold water.

• This way, you retain color and crunch.

3) Dice vegetables

• You cut the potatoes, carrots, and pickles into small, even cubes.

• You place everything on kitchen paper and let it drain well.

• You avoid liquid in the mayonnaise – this keeps the salad compact.

4) Prepare capers

• You finely chop the capers.

• You use them sparingly – they add flavor and depth.

5) Mix salad

• You add all the ingredients to a bowl.

• You mix the mayonnaise and mustard beforehand into a smooth base.

• You gently fold in the vegetables.

• You season with salt and white pepper.

You place the salad covered in the cold to allow the flavors to meld.

Pro Tip from the Kitchen

• You cut the vegetables small and evenly. This makes the salad look elegant.

• You work dry. Moisture dilutes flavor and texture.

• You serve the salad only shortly before serving from the refrigerator – do not serve ice cold.

Optional:

• You mix in finely chopped anchovy fillets – for a stronger umami note.

Troubleshooting

Too soft
→ Vegetables cooked too long. Check earlier next time.

Too watery
→ Vegetables not drained well.
→ Use more kitchen paper.

Too sour
→ Reduce the amount of pickles and capers.

Too heavy
→ Mix mayonnaise with some yogurt or sour cream.

Nutrition & Alternatives

• Vegetarian

• Lactose-free (with pure mayonnaise)

• Gluten-free

Alternatives:

• With herbs: finely chopped chives or parsley

• With apple cubes: fruitier variant

• With sour cream mayonnaise: lighter and fresher

Nutritional Values (per serving, approx.)

• kcal: 384

• Protein: 8 g

• Fat: 27 g

• Carbohydrates: 27 g

• Fiber: 7.5 g

Food Knowledge

Potatoes
You use waxy varieties. They retain shape and structure.

Peas
You only blanch them briefly. Color and sweetness are preserved.

Pickles & Capers
They provide acidity and flavor and balance the mayonnaise.

Storage

• In the refrigerator, well covered: 1–2 days

• Do not freeze

• Stir briefly before serving

Serving Suggestion

You serve the Russian Salad as:

• fine side dish to cold meat and fish dishes

• starter on leaf salad

• component of a buffet plate

• filling for ham or roast beef rolls

Decoration & Presentation (Plunhof Style)

• You present the salad using a round plating ring.

• You create a compact, clean shape.

• You place a dollop of mayonnaise on top.

• You garnish subtly with capers and fine cucumber strips.

• You add fresh chives for color and contrast.

Plate choice:

• White, flat plate

• Clear lines

• Minimalist garnish, focus on product