RUSSIAN POTATO SALAD: vegetarian, lower-fat, gut-friendly, make ahead, high fibre, leftovers

Few will turn down potato salad - carb-phobic or not - but this version includes high-fibre vegetables and less mayo...

Potato Salad with a Russian twist: tomato, hot sauce, mixed veg & pickles
'...tastes really great!''..the veg & pickles made it sing!'

Back in the late 20th century, you couldn't walk into a Spanish bar or restaurant   without seeing a huge mound of Russian Potato Salad (for all 67 knows, it may still be true.) Offered as a tapa or a side. Russian Potato Salad is studded with mixed veg and often pickles; the mayonnaise based dressing has a touch of heat from a shot - or two - of hot sauce.      

It was very popular, though currently out-of-style.

Making this at home is a doddle if you have a bag of diced mixed veg - peas, carrots, corn - in the freezer and some pickles or gherkins languishing in the fridge.  If you haven't, it doesn't take long to prepare diced cooked carrot and/or to pickle cucumber or radishes.

Have a go; 67 thinks the colourful salad will please even the kids.

Cost: £2'ish

Feeds: a crowd

Ingreds

760gm/1.5lbs potatoes

1 tea mug frozen mixed vegetables OR 1/2 tea mug each frozen peas and diced carrot (2 carrots) 

2-3 tablespoons chopped gherkins or dill pickles OR home-made pickled cucumber or radish prepared ahead (2 thick slices cucumber or small handful radishes - 67 used mixed breakfast and normal radishes)

Pickling Sauce

1/4 tsp salt

2 tbsp white vinegar

3/4 tsp sugar

grind of pepper

Dressing

1 cup 50-50 mix of thick plain yoghurt & mayonnaise

1-2 tablespoons tomato paste or tomato sauce for colour 

couple of shots of tabasco or hot sauce, flavouring but not overwhelming the dressing

few shots of Worcestershire sauce, to taste (opt)

pepper & salt

Method:

1. Peel potatoes, cut into bite size chunks; cook in boiling water 10-15 mins or until a sharp knife goes through without resistance.  Be careful not to overcook (the potatoes will fall apart) but don't undercook either 
2. Drain; return in the strainer to the pan (heat turned off) to dry out the potatoes a little
3. Use a potato basher or fork to mash most but not all of the potatoes; the texture should be smooth in places but identifiably potato cubes in others
4. Carrot cubes: Top and tail carrots; peel; cook whole in small saucepan of water 15-20 mins or until cooked through; cool, cut into small cubes (slice lengthwise into thick layers and cube) 
5. Pickled cucumber or radish: stir together pickling ingreds in small bowl until sugar is dissolved; dice radish or cucumber; pour veg + pickling liquid into a airtight sandwich bag; seal; refrigerate pref overnight 
6. Mix the dressing; taste, season if necessary; add 1/2 to 2/3 to the potatoes  
7. Stir in vegetables and pickles, distribute evenly
8. Refrigerate a 3-4 hours or overnight
9. Serve extra sauce on the side

Comments: 

'The potato salad was great and brought out the taste of the chicken.  I think it could also be used as a dip on its own and as a sandwich filler, too.' 67 handyman and friend

'A really nice change from conventional potato salads!  The veg and the pickled radish made it sing.' Retired writer 

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.