Russian salad

(4 servings) Ingredients  2 boiled and peeled potatoes  2 small boiled carrots  3 hard boiled eggs  200 gms peas  2 pickles  1 boiled chicken breast  Mayonnaise (2-4 tbsp or as desired) Preparation guide  Add unpeeled potatoes to a pot of cold water; bring to a boil. Reduce heat to simmer and cook until potatoes are soft when pierced with a fork (15-20 minutes). Drain, rinse with cold water, and peel off the skin.  Add unpeeled carrots to a pot of cold water; bring to a boil, reduce heat to simmer and cook until carrots are soft when pierced with a fork (15-20 minutes). Drain, rinse with cold water, and peel off the skin.  Boil eggs in a pot (make sure water completely covers the eggs) for 10 minutes. Rinse with cold water, and peel.  Dice the potatoes, eggs, pickles, chicken and carrots (make sure all is diced to almost the same size). Add salt and pepper to taste.  Add mayonnaise (no more than a few hours before serving).  Refrigerate until ready to eat. Tips  Refrigerate for at least one hour before serving.  Salad leftovers can be kept for a few days in the fridge and can be eaten plain or with bread.  Diced green apples, onions and pineapple can also be added to this recipe.  For a low carb version, omit the potatoes and use cooked cauliflower. Health benefits This combination of vegetables, chicken and potatoes provides carbohydrates, proteins, vitamins and minerals, making it a wholesome meal. Facebook Twitter LinkedIn WhatsApp