Russian Salad

Cook Time 45 mins

Servings 4


3 Desiree or Dutch cream potatoes

2 medium carrots, peeled and halved

1 cup of frozen peas

3 eggs, soft boiled for 7 minutes, peeled and the halved

250g ham off the bone, cut into 2cm cubes

2 sprigs of parsley, finely chopped

½ bunch dill, finely chopped


2 egg yolks

2 tsp Dijon mustard

¾ cup grapeseed oil or (any other neutral oil)

¼ cup olive oil

Zest and juice of lemon

1 tbs cider vinegar

½ cup cornichon, finely chopped


For the mayonnaise, combine the yolks with mustard. Slowly drizzle in the oil and continually whisk until a thick emulsion forms. Add lemon juice, cornichons, vinegar and salt and set aside.

Place unpeeled potatoes and carrots into a steamer basket and steam for 20 minutes or until tender. Once cooked, cool slightly before removing skin on the potatoes and cutting into 2cm cubes. Cut the cooked carrots into 2cm cubes also. Steam the peas until just tender and add to the bowl.

Fold through the mayonnaise and combine the herbs in a large bowl then serve.


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