RUSSIAN MAYONNAISE RECIPES
AUTHENTIC RUSSIAN SALAD 'OLIVYE' RECIPE | ALLRECIPES
This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Provided by lovefullofpie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 10 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
Nutrition Facts : Calories 261.4 calories, CarbohydrateContent 30.7 g, CholesterolContent 82.4 mg, FatContent 12.4 g, FiberContent 5.3 g, ProteinContent 8.4 g, SaturatedFatContent 2.5 g, SodiumContent 1306.5 mg, SugarContent 3.9 g
RUSSIAN SALAD (ENSALADA RUSA OR OLIVIER SALAD) - EATING ...
Russian Salad is known by several names such as "Ensalada Rusa" or "Olivier Salad" or "Salad Olivieh". This is a simple salad invented in the 18th century by Lucien Olivier and widely recreated throughout Eastern Europe. Over the course of the centuries, different regions of Eastern Europe have developed their own variations of this salad but few core ingredients are common to them all: potatoes, eggs, carrots, pickles, onions, peas, and a mayonnaise-based dressing.
Provided by Edyta
Categories Appetizer Side Dish
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Place eggs in a pot of cold water. Bring to boil and cook for 10 minutes. Remove the eggs from the water and let them fully cool off before peeling.
- Place whole, unpeeled potatoes, and carrots in a pot of water. Add a teaspoon of salt and bring to boil. Cook until vegetables are fork tender for about 20-25 minutes. Remove from water and let cool off fully before peeling.
- Peel and chop the pickles (peeling is optional; I feel like they taste better in this salad without tough skin).
- Chop the onions.
- Strain and rinse canned peas.
- Peel and chop into cubes eggs, potatoes, and carrots (if using, cube your ham too).
- Place all the ingredients into a large bowl and mix all together.
- In a small bowl combine mayonnaise with mustard and pepper. Add it into the salad ingredients and mix all together.
Nutrition Facts : Calories 335 kcal, CarbohydrateContent 20 g, ProteinContent 9 g, FatContent 24 g, SaturatedFatContent 4 g, CholesterolContent 134 mg, SodiumContent 486 mg, FiberContent 5 g, SugarContent 5 g, ServingSize 1 serving
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