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Russian Salad for the Holidays

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Photos by Ina Jacobe

Malou Fores knows what gathers people excitedly around a dinner table. Her restaurant Mamou is the sort that gets bickering family members to sit together in lip-smacking accord, and a testament to what makes it all possible: a mother’s cooking.

Now in the season of taking comfort in loved ones over a spread of comfort food, The Start asked Malou if she could share a holiday hit from her family’s table. “In our home, it’s always Majestic ham, Marca Pato, baked beans, and then Russian salad,” says Malou of Christmust eats, last of which is a recipe of her mother’s.

Malou prepared the salad at her new Power Plant restaurant, CDP (Chefs du Partie), perfect for festive get-togethers over wine, cocktails, and charcuterie. Of course, we couldn’t stop with one serving.

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INGREDIENTS

35 grms.     Celery, Finely Sliced
450 grms.   Potatoes, Boiled and Cubed
450 grms.   Sugar Beets, Cubed
95 grms.     Green Beans, Boiled and Halved
310 grms.   Carrots, Boiled and Cubed
1/2 cup       Mayonnaise
2 tsp.          Dijon Mustard
1 tbsp.        Capers, Minced
Pinch          Salt & Pepper
1/2 tbsp.     Sugar Syrup
45 grms.     Gherkins, Finely Sliced

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INSTRUCTIONS

  1. In a large bowl, mix the mayonnaise, mustard, salt, pepper, celery, and green beans until thickened.

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2. Now add the cubed vegetables including the beets, carrots, and of course the potatoes. Mix into the thickened dressing.

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3. Pour the syrup into the bowl and continue mixing.

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4. Season to taste and store in the refrigerator overnight.

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5. Transfer to an attractive serving dish and add to your holiday spread! Enjoy!

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Malou Fores of Mamou, Recovery Food, and CDP enjoys her holiday Russian salad

 

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