Easy Russian Salad Recipes

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

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

Time 50m

Yield 10

Number Of Ingredients 8

Authentic Russian Salad 'Olivye' image

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, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g

Ingredients

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

RUSSIAN SALAD

Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It's a beloved, traditional party dish riffed on almost everywhere but my own home: I'd only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.

Provided by Gabrielle Hamilton

Categories salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 6 1/2 cups (about 12 servings)

Number Of Ingredients 8

Russian Salad image

Steps:

Bring a large pot of water to boil. Season with salt.
Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
Gently add the eggs, and allow to boil 10 minutes.
While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
Once the eggs are cooked, drain them, and peel under cold running water.
Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
Refrigerate overnight, and serve cold.

Ingredients

Kosher salt and black pepper
3 medium yellow potatoes (about 1 pound), washed
5 thin carrots (about 1/2 pound), washed
10 ounces frozen peas
4 large eggs, fridge-cold
3 1/2 ounces boiled ham
1 cup drained cornichons and 1/2 cup plus 2 tablespoons of their brine
1 scant cup Hellmann's mayonnaise

EASY RUSSIAN SALAD

I got this recipe from my best cooking show.Its easy and fast .Ill never change this russian salad by another recipe.

Provided by Caramel Lover 1

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Easy Russian Salad image

Steps:

Boil the vegies in water until well cooked .
Dice the carrots and potatoes and pop them with the peas in a bowl.
Add about 3 large spoons of mayonnaise and give that a little mix.
Let it cool down in the refrigerator for a while.
At last enjoy.

Nutrition Facts : Calories 233.6, Fat 0.4, SaturatedFat 0.1, Sodium 68.1, Carbohydrate 53, Fiber 8.1, Sugar 6, Protein 6.2

Ingredients

6 small potatoes
5 carrots
1 ounce peas
mayonnaise
water

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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).

Easy Russian Salad Recipes

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

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.

RUSSIAN SALAD

EASY RUSSIAN SALAD

I got this recipe from my best cooking show.Its easy and fast .Ill never change this russian salad by another recipe.

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