Russian salad

Course Aperitif
Servings 20 pax.


  • 800 g Aardappelen
  • 8 tbsp Olie
  • 3 tbsp Azijn
  • 100 g Doperwten
  • 2 pieces Granny smith apples
  • 8 pieces pickles
  • 1 Ui
  • 250 g Rundvlees
  • 10 tbsp Mayonaise
  • 10 pieces Kwartelei


  • Peel the potatoes and carrots. Cut the carrots, celeriac and onion in brunoise. Boil the potatoes until well cooked. Boil the carrots, onion and celeriac with the bay leaf until well cooked. Make with the potatoes, milk and butter a creamy puree and add the vegetables. Serve with beef.
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