Russian Potato and Pink Radish Salad

A chilled Russian-style potato salad featuring fresh radishes, gherkins, and a homemade mayonnaise-based dressing with a hint of horseradish.

Vegetarian Side Dish Salad Potato Cold Salad

Estimated Nutrition

	Per Serving	Total
Calories	329.6 kcals	1318.4 kcals
Carbohydrates	19.6 grams	78.4 grams
Fat	27.6 grams	110.5 grams
Protein	2.8 grams	11.2 grams

Cook Time

15 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

5
ml

Worcestershire Sauce

for dressing

5
ml

Ketchup

for dressing

5
ml

Horseradish Cream

for dressing

2.5
ml

Mustard

for dressing

Dairy

1
piece

Egg Yolk

large, free-range

Fruits

2.5
ml

Lemon Juice

fresh

NutsSeeds

1
small bunch

Dill

washed and chopped finely

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

100
ml

Vegetable Oil

for mayonnaise consistency

Vegetables

400
g

Baby Potatoes

washed

1
bunch

Spring Onions

washed, trimmed and sliced

2
piece

Gherkins

finely sliced

10
piece

Pink Radishes

washed and sliced thinly

Steps

Boil potatoes in salted water until tender for 10 to 15 minutes.
Whisk egg yolk and lemon juice while gradually adding oil to form mayonnaise.
Drain potatoes, slice thinly when cool, and place in a bowl with onions, gherkins, and radishes.
Whisk dressing ingredients in a small bowl and pour over the salad.
Add dill and mayonnaise, mix gently, season, and refrigerate until chilled.