WHO ATE THE POTATOE SALAD RECIPES

Name: Russian Salad (Ensalada Rusa or Olivier Salad)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 3 Potatoes (Yellow, medium size, boiled, chopped); 3 Carrots (Medium size, boiled, chopped); 6 Eggs (boiled, chopped); 3 Pickles in Brine (Medium size, peeled, chopped); 1/2 Sweet Onion (Large or one small, chopped); 1 can Peas (15 oz., rinsed); 1 cup Mayonnaise; 1 tbsp Dijon Mustard (or other preferred mustard); Salt and Pepper to taste

RUSSIAN SALAD (ENSALADA RUSA OR OLIVIER SALAD) - EATING ...

Russian Salad (Ensalada Rusa or Olivier Salad) - Eating ... image

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

Ingredients

3 Potatoes (Yellow, medium size, boiled, chopped)
3 Carrots (Medium size, boiled, chopped)
6 Eggs (boiled, chopped)
3 Pickles in Brine (Medium size, peeled, chopped)
1/2 Sweet Onion (Large or one small, chopped)
1 can Peas (15 oz., rinsed)
1 cup Mayonnaise
1 tbsp Dijon Mustard (or other preferred mustard)
Salt and Pepper to taste

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

RUSSIAN SALAD (ENSALADA RUSA OR OLIVIER SALAD) - EATING ...

Russian Salad (Ensalada Rusa or Olivier Salad) - Eating ... image

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

Ingredients

3 Potatoes (Yellow, medium size, boiled, chopped)
3 Carrots (Medium size, boiled, chopped)
6 Eggs (boiled, chopped)
3 Pickles in Brine (Medium size, peeled, chopped)
1/2 Sweet Onion (Large or one small, chopped)
1 can Peas (15 oz., rinsed)
1 cup Mayonnaise
1 tbsp Dijon Mustard (or other preferred mustard)
Salt and Pepper to taste

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.

More about "who ate the potatoe salad recipes"

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.
From eatingeuropean.com
Reviews 4.9
Total Time 35 minutes
Category Appetizer, Side Dish
Cuisine European, Russian
Calories 335 kcal per serving

In a small bowl combine mayonnaise with mustard and pepper. Add it into the salad ingredients and mix all together.

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