Russian Salad

Ingredients

• 500 grams of potatoes
• 200 grams of carrots
• 300 grams of peas
• 300 grams of mayonnaise

 

Procedure

1. Wash and peel the carrots and potatoes
2. Cut everything into cubes of about 4-5 millimetres, equal to the size of peas.
3. Pack the three vegetables in three different ROYAL PACK iVACUUM vacuum bags
4. Cook the three bags in a bain-marie for: potatoes 7/10 minutes; carrots 5/7 minutes; peas (if frozen) 3/5 minutes
5. Once cooked, remove the vegetables from the bags, dry them and add them to the mayonnaise.
6. Adjust the resulting mixture with salt and pepper to taste.
7. Use pickled gherkins and slices of hard-boiled eggs to garnish the dish.