Russian Mayo Salad

This is the perfect compliment to a cocktail party, pizza night, or BBQ gathering.
Cook and Prep time: 30 minutes
1 cup small elbows chifferi pasta
1 cup corn
1 cup green peas
1 cup cubed potatoes
1 cup cubed carrots
bunch of chives
3 TBSP mayonnaise
3 TBSP fresh creme fraiche
1 1/2 TBSP creamed mild horseradish
1 tsp paprika
1 tsp salt
1 TBSP apple cider vinegar
  1. boil potatoes and carrots in salted water for 10 minutes or until soft
  2. boil separately pasta in salted water with 1 TBSP of any oil (to prevent sticking) until soft or as per package instructions
  3. prepare dressing by mixing together all ingrediants
  4. cool pasta, carrots, and potatoes for 20 minutes (you can put in the fridge)
  5. mix all ingredients and add dressing. Refrigerate until you serve it


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