About this recipe:This classic Russian salad is traditionally served during every Russian holiday. Grated potatoes, onion, carrots, beetroots, mayonnaise and herring are layered on top of each other. It's the perfect salad to enjoy anytime of the year.
3 whole maris piper potatoes
2 large carrots, peeled
2 beetroots, washed with tops and bottoms removed
1/2 onion, chopped
3 (120g) tins herring, packed in oil
6 tablespoons mayonnaise
salt and ground black pepper to taste
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Bring a large pot of water to the boil. Cook the potatoes, carrots and beetroots in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots and 40 minutes for the beetroots. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beetroots. Grate the potatoes, carrots and beetroots, keeping them separate.
Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot and finally about half the beetroot. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with cling film and chill in the refrigerator at least 1 hour. Serve cold.