Add chopped carrot and beans toboiling water, and let it blanch in low-medium flame for 2-3 minutes or untilsoft.
Add peas and blanch until all veggies are equally soft.
Once blanched perfectly, take out all veggies and let it cool down.
In the same water, now add diced potatoes and boil it to a soft consistency
When all vegetables and the potatoare equally blanched, then allow them to cool down completely before you addthe dressing. Also, let the excess moisture dry out.
Once all vegetables are completely cool and dry, then transfer them in a mixing bowl. Now is the time to add dressing - add mayonnaise, use enough mayo to smother the vegetables completely. I am adding some whipped cream as well to double the delight quotient. Finally, add the pineapple crush and diced pineapple.
Now mix the vegetables with the dressing. Be very gentle while mixing so that the veggies don’t break and become halwa.
Lastly, add salt and perhaps, a little bit of pepper for seasoning. Garnish it with coriander leaves for a dash of colour.
Russian salad is ready to serve.
Serve chilled or in roomtemperature, with Coriander or Mint garnishing.
This salad is enjoyed best when the veggies are crunchy. The blanching is only to reduce the rawness of the veggies. The cooking process continues even after you remove the veggies from the flame. So make sure you don’t end up overcooking them. If you are in a hurry, you may transfer the blanched veggies directly into chilled water to stop the cooking process immediately.