Boil 4 potatoes and 1 carrot. Cut them into small pieces. Add 150 grams of green peas, 100 grams of chopped canned sweet pepper, 2 chopped pickled cucumbers and 1 chopped onion. Toss the salad, add salt to taste, dress with 1 glass of sour cream or mayonnaise.
RUSSIAN SALAD
Boil separately 5 potatoes, 250 grams of meat, 2 beets, 2 eggs and cut them into dices. Cut 1 apple, 1 cucumber, 1 herring into small dices as well. Make a sauce: 0,5 cup of sour cream, 1 tablespoon of grated horseradish, 2 tablespoons of 3% vinegar, 1 teaspoon of mustard, a little greens. Toss the salad well and pour the prepared sauce over it.
SAUERKRAUT SALAD
Boil and cut 4 potatoes into small pieces. Chop 80 grams of sauerkraut, 1 onion or 60 grams of chives, 1 carrot. Add salt, toss and dress with 4 tablespoons of mayonnaise.
APPLE SALAD
Boil 4 potatoes and 1 egg. Cut the boiled potatoes into thin pieces. Cut 2 apples and 1 celery root into strips. Toss the ingredients, add salt, dress with a salad dressing and put in a salad bowl on lettuce leaves in the shape of a mountain. Top with grated egg yolk.
DEATH CUP SALAD
Peel 4 potatoes, cut them in the shape of mushroom stems (truncated cones), boil them in salty water. Cool the boiled potatoes and place them in a salad bowl so that the thick ends touch the bowl. Cut the top of a tomato, garnish it with small pieces of butter (like a death cup) and put it on top of a potato stem. Chop 2 boiled eggs, add 150 grams of chopped chives, salt, dress with a cup of sour cream and toss. Put the mixture around the potato “mushrooms” in the bowl and sprinkle it with fennel or parsley. Garnish the edges with thinly cut cucumber slices.
POTATO SALAD WITH ROOTBEET
Peel, boil, cool and cut 5 potatoes into pieces. Wash, drain, and put 1 rootbeet into the heated oven. Peel and cut the cooked rootbeet into thin pieces. Toss the ingredients, add salt, pepper to taste, dress with 4 tablespoons of sour cream. Sprinkle with chopped tarragon and 1 boiled grated egg yolk.
POTATO SALAD WITH LIVER
Peel and boil 4 potatoes. Fry 2 poultry livers. Chop the ingredients, add a chopped onion, add salt to taste and dress with 4 tablespoons of oil.
“TURANSKI” SALAD
Peel, boil and cut 5 potatoes into small bars. Boil 1 cup of young kidney beans. Add the potatoes and toss. Dress with ground black pepper, ¼ cup of cream, ½ cup of mayonnaise, add salt and top with chopped parsley.
POTATO SALAD WITH FRESH MUSHROOMS
Boil 4 potatoes and 100 grams of mushrooms. Cut the ingredients into pieces, add 4 tablespoons of grated capers and 1 onion, add salt to taste. Dress with ½ cup of salad dressing with mushroom broth. Put the mixture in a salad bowl in the shape of a mountain; garnish with lettuce leaves, fennel leaves and red tomato rings.
“SICILLIANA” SALAD
Wash and drain 5 potatoes thoroughly. Bake them in the oven, peel and cut them into pieces. Cut 100 grams of celeries into thin strips. Cut 3 apples into pieces. Toss the ingredients, add salt to taste, dress with 4 tablespoons of mayonnaise.
POTATO SALAD WITH RADISH
Boil 5 potatoes with their skin on, peel and mash them adding 1 chopped onion. Peel, wash and grate 1 radish. Add it to the potato-onion mixture. Add salt to taste and dress with 4 tablespoons of oil.