Halloween Russian Salad Cake
Make a festive Halloween Russian salad cake with creamy vegetables, carrot pumpkins, black cheese bats, and spooky ghost decorations.
Categories: SNACKS
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Ingredients
- 4 medium potatoes, boiled and finely diced
- 3 medium carrots, boiled and finely diced
- 1 cup green peas
- ½ cup sweet corn
- 4–5 small pickles, finely diced
- 3 hard-boiled eggs, finely diced
- ½ cup mayonnaise
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- 1 large carrot, for the large pumpkin and small pumpkin decorations
- Black cheese, cut into bat shapes
- Black olives, for the pumpkin eyes, mouth, and ghost details
- 2–3 slices white cheese or egg white, cut into ghost shapes
- Thin cucumber slices, for decorative leaves
- Extra parsley, for decoration
- 4–6 toothpicks, to secure the carrot pumpkin decoration
- A little mayonnaise, to attach the decorations
Cooking Instructions
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01
Boil the potatoes and carrots until tender. Cool completely, then dice them into small, even cubes.
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02
Combine the potatoes, carrots, peas, corn, pickles, eggs, and parsley in a large bowl.
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03
Add mayonnaise, salt, and black pepper. Mix gently until well combined.
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04
Shape the salad into two tiers on a large serving platter, with a wider lower layer and a smaller taller layer in the center.
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05
Arrange black olives around the edges of both tiers to create the decorative borders.
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06
Shape the carrot into a large pumpkin, adding black olive pieces for the eyes, nose, and mouth. Add a cucumber stem and secure it to the salad with mayonnaise and toothpicks.
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07
Shape additional carrot pieces into small pumpkins and arrange them on top with cucumber stems and parsley.
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08
Cut the black cheese into bat shapes and attach them to the salad with a little mayonnaise.
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09
Cut white cheese or egg white into ghost shapes, add black olive eyes and mouths, then arrange them with the cucumber leaves and parsley.
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10
Refrigerate for at least 1 hour before serving. Carefully remove all toothpicks before eating.
Chef notes
- Cut all vegetables into small, uniform cubes for the best texture. - Cool the boiled vegetables completely before mixing with mayonnaise. - Use thick mayonnaise so the salad holds its shape. - Press each tier firmly to create clean, defined edges. - Add the decorations after molding and chilling the salad. - Use a small amount of mayonnaise to secure the cheese bats and ghost decorations. - Keep the finished salad refrigerated until ready to serve.
