Warm Russian Salad

Name: Warm Russian Salad
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: american
Ingredients: 750g waxy potato (eg Charlotte, Maris Bard), peeled; 250g carrot; 2 large celery sticks, trimmed; 175g fine French beans topped and tailed; 175g shelled pea or broad beans (about 600g/1lb 5oz in their pods); 2 medium gherkins roughly chopped; 1 tbsp salted capers rinsed and roughly chopped (optional); 2 large egg yolks; 1 tbsp cider vinegar or white wine vinegar; 1 tbsp lemon juice; 175g unsalted butter

4.60 (5)

⏱ 70 mins 🍽 Serves 6 🌶 american ✅ More effort 🏷 Side dish

This warm vegetable salad offers a comforting twist on a classic side. Tender potatoes, carrots, celery, French beans, and peas are cooked together before being gently folded with chopped gherkins and a rich, homemade hollandaise sauce. The result is a creamy, flavourful dish perfect for lunch or dinner. It serves six people and takes about 70 minutes to prepare from start to finish.

Ingredients

750g waxy potato (eg Charlotte, Maris Bard), peeled
250g carrot
2 large celery sticks, trimmed
175g fine French beans topped and tailed
175g shelled pea or broad beans (about 600g/1lb 5oz in their pods)
2 medium gherkins roughly chopped
1 tbsp salted capers rinsed and roughly chopped (optional)
2 large egg yolks
1 tbsp cider vinegar or white wine vinegar
1 tbsp lemon juice
175g unsalted butter

Method

Bring a very large pan of salted water to the boil. Prepare the vegetables by cutting the potatoes into marshmallow-sized pieces, dicing the carrots and celery slightly smaller, and slicing the French beans into 2cm lengths.
Cook the prepared vegetables in the boiling water, adding them in sequence from the potatoes to the peas. They should be just tender when done. Drain the vegetables and keep them warm.
To make the hollandaise, blend the egg yolks with the vinegar and lemon juice for a few seconds. Melt the butter in a small pan, then bring it to a bubble. Set it aside for a minute to let the milky residue settle.
With the blender running, slowly pour the clear, golden butter into the egg mixture in a thin stream, stopping before the milky sediment. Season the sauce and blend again briefly. Keep the hollandaise warm, away from direct heat, for up to 30 minutes.
Place the warm vegetables in a large bowl and mix in the chopped gherkins and optional capers. Using a soft spatula, very gently fold the hollandaise sauce through the vegetables. Serve the salad immediately.

Nutrition (per serving)

Calories382 kcal

Fat27 g

Saturates16 g

Carbs29 g

Fibre16 g

Protein7 g

Sodium36 mg

Recipe details

Skill levelMore effort

CategorySide dish

Cuisineamerican

DietVegetarian