This creamy, nourishing version of Russian Salad is a wholesome twist on the traditional recipe, designed to be both satisfying and supportive for health. Instead of relying heavily on white potatoes and commercial mayonnaise, this adaptation uses naturally sweet vegetables, fermented foods, and a lighter homemade dressing.
Sweet potato and carrots provide fibre and antioxidants, including beta-carotene to support immune and skin health. Peas add plant protein, fibre, and important minerals that help sustain energy. The addition of sauerkraut introduces beneficial fermented bacteria that support digestion and gut health.
This incredibly easy homemade mayonnaise, made with nourishing ingredients, provides healthy fats while avoiding the additives often found in store-bought versions. Topped with chicken or eggs for quality protein, this Russian Salad becomes a balanced, nourishing meal that can be enjoyed warm or chilled. It’s delicious and nutritious!
Ingredients for Russian Salad:
1kg sweet potato, cubed
1kg carrots, cubed
1kg frozen peas
1 chicken breast per person OR 2 part-boiled eggs per person
2 cups sauerkraut
400ml homemade mayonnaise
Sea salt to taste
Ingredients for Homemade mayonnaise- makes 400ml
2 egg yolks, organic, free range and at room temperature
½ cup olive oil
½ cup thick plain Greek yoghurt, organic
1 tbsp Dijon mustard
1 tbsp Organic Apple Cidar Vinegar
¼ tsp sea salt
Juice of 1 lemon, optional
Method:
- Steam sweet potato and carrots until tender. Add in the frozen or fresh green peas for the last 5 minutes. Set aside and cool.
- Meanwhile, fry chicken breasts whole to keep the juice inside. Cut up into cubes once cooled. Or alternatively, if using eggs instead, par-boil the eggs. Run under cold water once they are cooked so you can peel the shell and membrane off easily. Cool. Then cut up into cubes.
- Next make the Home-made Mayonnaise by placing all the ingredients together into a small bowl and use your hand blender/ immersion stick blender. Whiz it all together until mixed and thickened.
- Then once everything is cooled, assemble vegetables in a large bowl. Add sea salt to taste.
- Next, mix the sauerkraut through and then lastly the mayonnaise.
- Enjoy it now, OR chill it in fridge for 2 hours, or overnight for a lovely cold summer meal.
- Lastly, when servcing, place the chicken or eggs on top of each served up plate.
You can certainly replace the sauerkraut with sliced up organic dill pickles for an alternative, and replace the vegetables with any that you desire! This gives you so many variations and keeps things interesting at the dinner table!
