How to make Russian salad with Cook Smarter

The Russian salad is the vegetarian version of the famous boeuf salad, which is a staple on every Romanian holiday table. However, as we all know, the most tedious and… annoying part is chopping the vegetables into small, equal cubes. This is where the Cook Smarter chopper comes in. To make the salad lower in calories, our little secret is to add three tablespoons of 0% fat Greek yogurt—it won’t affect the taste, but you’ll notice the difference on the scale.

6 large potatoes

3 carrots

1 parsnip

5 pickled cucumbers

5 pickled red peppers

1 cup mayonnaise

3 tablespoons 0% fat Greek yogurt

2 tablespoons salt

Pepper to taste

Boil the potatoes with their skins on. In an Instant Pot, cook for 10-12 minutes on high pressure + 10 minutes natural steam release. Let them cool completely (preferably overnight in the fridge), then peel and slice them lengthwise into thin slices. Next, cut the slices in half. This way, we ensure that all cubes are equal.

Separately, boil the carrots and parsnip until tender, then drain and let them cool completely. Slice them lengthwise into thin slices as well.

Attach the small cube blade to the chopper. Slice the cucumbers lengthwise into thin slices, then chop them using the small blade, followed by the pickled peppers. Place the pickles in a sieve to drain while chopping the rest of the vegetables.

Chop the potato, carrot, and parsnip slices using the small blade of the chopper. As the collection bowl fills up, transfer the contents to a large mixing bowl. Add the pickles, yogurt, half of the mayonnaise, salt, and pepper, and mix well with your hands. Gradually add the remaining mayonnaise while mixing, adjusting to your preference. The Russian salad is ready!