Colorful Russe Salad: A Vibrant Mix of Boiled Carrots, Parsnip, Celeriac, Potatoes, Pickled Cucumbers, and Optional Smoked Fish, Topped With Mayo on Iceberg Leaves.

Russe Salad


  • 2 carrots
  • 1 parsnip
  • 1 celeriac (celery root)
  • 4 potatoes
  • 4 pickled cucumbers
  • 1 fibber pepper
  • 1 cup of canned peas
  • 1 cup of canned green beans
  • 1 iceberg salad
  • 500 g mayonnaise
  • Salt and pepper to taste
  • optional: smoked fish


  1. Put all the vegetables beside the salad to boil for 35 minutes.
  2. Cut the boiled vegetables into small cubes and mix them with the canned peas and beans.
  3. Add bite-sized cuts of smoked fish.
  4. Add mayonnaise, salt, and pepper to taste.
  5. Serve the salad on a leaf of iceberg salad alongside olives and boiled eggs


  • Diana

    Hey! I’m Diana. a 30-year-old culinary enthusiast with a passion for creating mouthwatering dishes that tantalize your taste buds. With over 15 years of cooking experience under my apron, I’ve spent countless hours in the kitchen honing my skills, experimenting with flavors, and discovering the most delectable recipes.

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