News 4 Cooks

Jan 28, 2013 2:37 PM by Victor L. Villa

Russian salad with Chef Natasha Kalina

(Russian Salad)
8 portions

1 lb Potatoes
1 lb Carrots
10 Eggs
1 lbs Chicken beast
1 can of canned peas
20 oz Dill Pickles
1 lb Apples
Sour cream
Salt and pepper

Boil with skin on potatoes and carrots. Peel the skin from boiled potatoes and carrots. Dice them.
Boil the eggs. Dice them.
Bake chicken for 20 min or till it's ready. Dice it.
Peel the skin and remove the core of the apple. Dice it.
Dice the pickles.
Drain the canned peas.

Add salt and pepper and mix all diced ingredients.

Mix sour cream and mayo together half and half. Add to the mixed salad and coat it with the sour cream-mayo mixture. Decorate with fresh herbs.


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