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Yoghurt Russian Salad - nicely displayed in a little glass jar

Yoghurt Russian Salad

Bean
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Salad, Side Dish
Cuisine Eastern European, Russian
Servings 8 servings

Equipment

  • 1 Pot or Steamer to boil or steam the vegetables
  • 1 Mixing bowl
  • Knife and cutting board

Ingredients
  

  • 2 Medium potatoes
  • 2 Medium carrots
  • 1 Cucumber
  • 100 gr Peas
  • 3 tbsp Greek yoghurt
  • 1 tbsp Mayonnaise
  • pinch Salt

Instructions
 

  • Peal, clean and cook all your veggies. I prefer steamed vegetables as they retain their taste and nutrients a bit better than boiling them but boiling works too! Cut them and the cucumber into small equal pieces of about 1cm each - or less according to your taste - and let them cool down for a couple of minutes.
    Yoghurt Russian Salad - chopped steamed vegetables in a mixing bowl.
  • Add them to a big bowl and mix with the peas and cucumber. Add the mayonnaise, the yoghurt and a pinch of salt to your taste, and stir until all the vegetables are fully coated.
    Yoghurt Russian Salad - chopped steamed vegetables, yoghurt and mayo in a mixing bowl.
  • Your Russian Salad is ready to enjoy!
    Keep refrigerated and consume within 2 days.
    Yoghurt Russian Salad - chopped steamed vegetables, yoghurt and mayo in a mixing bowl.
Keyword carrots, cucumber, greek yogurt, mayonnaise, pickles, potatoes, summer, zucchini