Russian salad

Peel the potatoes and carrots, wash them and cut them into equal cubes. Fill a pot with plenty of water, bring it to a boil, add salt and boil all the vegetables for about 10 minutes.

Drain and cool them quickly in the Freddy with the blast chilling function for about forty minutes.

While the vegetables are cooling, prepare the mayonnaise: pour the milk and lemon juice into a bowl, season with a little salt and pepper and blend with the blender adding the seed oil slowly to obtain the mayonnaise. Towards the end add the mustard. Mix the mayonnaise with the vegetables and serve with croutons.

Thanks to the blast chilling function of Freddy you can obtain crunchy vegetables, not overcooked, and bright, without oxidation. You can also keep them in the refrigerator for a week as freshly made.

Alternatively, you can also decide to prepare a large quantity of vegetables and freeze a part of them with the Freddy shock freezing function and then keep them in the freezer for up to 8 months.