I prepared the baskets with Russian salad for the Christmas Eve appetizer, but they are perfect for all your occasions, even for a pre-dinner with friends or savory buffets; they are an excellent finger food.
Beautiful and unique in their single-serving presentation, I created the baskets with flatbreads using a tartlet mold, which I then baked to give them a concave shape.
The baskets with Russian salad are a rich and colorful homemade appetizer prepared only with vegetables: potatoes, carrots, peas, pickles, and a few tablespoons of mayonnaise that you can also make at home by clicking here.
Since I worked during the day, I didn’t have time to make it at home and used store-bought mayonnaise even though homemade is incomparable.
To get ahead, you could prepare everything the day before since the Russian salad needs to rest for a few hours in the fridge; this way, you’ll only need to fill the baskets when serving.
If you are looking for easy recipes to serve as appetizers, below you will find a top list; surely, you will find something to your liking.
- Portions: 10
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz clean potatoes
- 3.5 oz carrots
- 3.5 oz peas
- 1.75 oz pickles
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 3 tablespoons mayonnaise
- 1 flatbread
- to taste salt
- to taste white pepper
Tools
- Muffin mold
- Tartlet mold
Steps
Clean the potatoes and carrots and cut everything into small cubes.
Place the vegetables in a pot with water and set them on the stove to cook for 8 minutes after the water starts boiling.
After 8 minutes, add the frozen peas and continue cooking for another 8 minutes.
Drain the vegetables, place them in a bowl, and let them cool.
Chop the pickles into very small pieces and add them to the vegetables, mix well.
Season with salt and white pepper.
Add the tablespoons of extra virgin olive oil and apple cider vinegar, mix again, and finish with the addition of mayonnaise. Cover with film and refrigerate for at least 2 hours.
Using the tartlet mold, cut out the baskets and place them inside a muffin mold.
Bake at 392°F for about 20 minutes. Let cool before filling.
The baskets with Russian salad are beautiful and delicious to taste, with a crunchy exterior that pairs perfectly with the creamy and soft filling.
