Chef Don’s Kitchen Recipe File  
RECIPE NAME: Russian Salad - Prep Original Date:
DIRECTORY: Salads 7/1/96
    Revision Date:
Sensitivity: Do not use red beets or you will have pink salad!


9 cups/4 lb



red new potatoes, diced ¼" 4 cups/ 20 oz wt    
carrots, diced ¼" 2 cups/9 oz wt    
english peas, shelled 2 cups/10 oz wt    
golden beets, diced ¼" 2 cups 9 oz wt    
Mayonnaise 1 cup    
cornichons, slice 1/8" 2 TBSP    
Italian parsley, minced 2 TBSP    
capers, rinsed 1 TBSP    
garlic, minced 1 tsp    
sherry vinegar 2/3 cup    
shallots, minced 3 TBSP    
roasted red bell peppers, diced ¼" ½ cup    
extra virgin olive oil ½ cup    
salt mix 3:1 1 ½ tsp    
sugar 1 tsp    

Prep vegetables then steam individually for the following amount of time:

potatoes: 8 minutes

carrots: 5 minutes

english peas: 1 ½ minutes

golden beets: 8 minutes

Remove from steamer and shock in ice water to stop cooking. When cool, drain very well, vegetables must be dry to prevent dressing run off. Combine all vegetables in large bowl.

In separate bowl, whisk together dressing ingredients until well combined. Pour dressing over salad. Toss gently to combine.

Place in clean container. Label, date, initial and refrigerate.