Light Russian Salad

1. 1

   Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste.

2. 2

   Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.

3. 3

   124 kcalories, protein 5g, carbohydrate 18g, fat 4 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0.55g

No additional tips available.