Russian Salad, Yogurt – Cucumber Salad

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November 5, 2015

These are the two most loved appetizers for party’s menus. Once you have a bite you will experience the playful and balanced taste of the well-combined flavors.



1 cup cooked French ham, cut to small cubes, about ½ lbs

1-1/2 cup carrots cut to small cubes

¾ cup baby green peas, unfrozen

1 cup dill pickles (cornichons), cut to small cubes

1/2 Fiji apple, cut to small pieces

2 large yellow Yukon potatoes

6 tablespoons light mayonnaise

1 teaspoon Dijon mustard

Freshly ground black pepper to taste


1 cup fresh cucumber, cut to small pieces

¼ cup walnuts, finely diced

1 tablespoon fresh dill, minced

pinch of kosher salt

½ tablespoon sunflower oil

3/4 cup strained yogurt


1Boil the potatoes with skin on. Once they are soft remove them from the heat. Peel them and cut to small cubes, about 1/4-inch. The secret of this salad is that all ingredients have to be the same size, so once you have a bite you can experience and balanced taste of the well-combined components.

2In a deep bowl combine the ingredients above. Mix with the mayonnaise with the mustard and add it to the mixture. Season with freshly ground black pepper and mix well.

3Refrigerate for at least for 30 min before serving.


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