Sufra Dayma: Russian Salad 'Salade Russe' By Moushira Abdel-Malek Serves 4-6 Ingredients: 500 gms potatoes (scrubbed, peeled) 200 gms carrots (washed, peeled, sliced) 150 gms green string beans (tailed, chopped) 150 gms fresh (or) frozen peas 250 gms mixed pickled vegetables (very finely chopped) Dressing: 4 tbsp sour cream 4 tbsp salad cream 2 tbsp pouring cream ( créme fra"che ) 1 tbsp Dijon mustard 1 tbsp fresh dill leaves (finely chopped) Salt + Pepper Method: Cut potato lengthways into four, then dice. Add to a pan of boiling water with the sliced carrot. Cook for five minutes or until just tender. If using frozen peas, add them at the last minute. Drain well. Refresh vegetables under cold running water. Drain again and cool. In a large serving bowl, add dressing ingredients. Mix well. Add cooled vegetables and stir gently to combine and coat with dressing. Serve as a side dish with meat or poultry.
