Russian Salad


  • 1 kg salad potatoes
  • 1 carrot
  • 200g peas (shelled or frozen)
  • 1 tbsp rinsed capers
  • 1 tbsp small cut gherkins
  • 3 tbsp Kato Creamy Caesar Salad dressing
  • 8 large cos lettuce leaves
  • salt and pepper to taste
  • fresh herbs to decorate

Cooking Instructions


Serves 8

Boil the potatoes, then peel and cut into bite-size chunks. Boil the carrot, peel and then cut into small pieces. Cook the peas and drain.

When all the vegetables are cold place them in a large bowl, then add the capers, pickled onions and gherkins and fold in the Kato Creamy Caesar Dressing. Adjust with salt and pepper if you like.

Wash the cos lettuce leaves and spin dry. Spoon the Russian salad inside the cos lettuce leaves and decorate with chopped spring onion and small leaves of fresh herbs.