Russian Salad

Russian Salad

Method

Cut the carrots and potatoes into cubes and the French beans into diamonds, cauliflower into florets.
Boil all the vegetables in water along with salt, drain and cool.
Add pepper and mustard.
Add salt and Tandoori Curry Paste.
Mix the mayonnaise into the vegetables.
Arrange the salad on a bed of lettuce.
Serve chilled.

Ingredients

1 small cauliflower
¼ cup shelled peas
2 small potatoes
8-10 French beans
2 carrots
1 bunch lettuce
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon mustard
400 ml or 2 large cups of mayonnaise
½ teaspoon Ferns’ Tandoori Curry Paste.