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
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
RUSSIAN CHICKEN
This is fabulously easy and delicious!! My step-mother gave me the recipe from Maryland. The recipe calls for Creamy Russian dressing, well in MN we seem to only have plain Russian dressing. So I add 1/4-1/2 cup of light Mayo to the dressing mix to make it creamy. I have made it without the mayo and it definitely needs it if you cant find the creamy Russian dressing! Served best over Jasmine Rice!
Provided by helthyeeter
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
- Stir until well combined in separate bowl.
- Place chicken in glass baking pan.
- Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
- Served best over Jasmine rice.
- Enjoy!
RUSSIAN CHICKEN SALAD
My mother found this recipe in a Russian cookbook. It is a different take on chicken salad, but I find it very nice for lunch or supper. You make the ingredients very chunky so it is not really a sandwich chicken salad but more of a salad.
Provided by Petdrwife
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine chicken breast, cucumber, eggs, onion and potatoes in large bowl.
- In small bowl combine sour cream and mayo.
- Blend chicken mixture with the dressing mixture.
- Place on a couple leaves of Romaine or Boston lettuce and garnish with tomatoes.
- Enjoy.
EASY RUSSIAN SALAD
This easy Russian salad is the perfect accompaniment to leftover meat, or great on its own also
Provided by Mary Cadogan
Categories Lunch, Side dish, Supper
Time 18m
Yield With cold meats
Number Of Ingredients 6
Steps:
- Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.
Nutrition Facts : Calories 124 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium
RUSSIAN SALAD WITH CHICKEN
Make and share this Russian Salad with Chicken recipe from Food.com.
Provided by Sackville
Categories Lunch/Snacks
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the beans in half and drop into a pot of boiling water.
- Boil for one minute and scoop out.
- Put in the peas and boil for two minutes.
- Add them to the beans.
- Peel the carrots and cut into matchstick strips, before boiling for two minutes.
- Drain and reserve one tablespoon of the cooking water.
- Put the mayonnaise in a mixing bowl.
- Add the mustard, one teaspoon of the lemon juice and the water.
- Stir to mix and then add the peas, beans and carrots.
- Dice the potatoes and gherkins, cut the chicken into bite-sized chunks, and add all of that to the bowl, along with the capers.
- Pile the salad in a low mound on two dinner plates or on a platter.
- Cut the beetroot into strips and season with salt and pepper.
- Toss with the remaining lemon juice.
- Arrange the beetroot around the salad.
- Use a medium grater to grate the egg over the top of the salad.
- Scatter with chives and serve.
Nutrition Facts : Calories 338.6, Fat 10.7, SaturatedFat 3.1, Cholesterol 130.5, Sodium 1441.6, Carbohydrate 43.2, Fiber 8, Sugar 8.2, Protein 19.1
RUSSIAN CHICKEN SANDWICH
My very favorite sandwich. Ever! I learned to make this in a restaurant lounge I worked in a few years ago. It was the most popular sandwich we served, including hamburgers!
Provided by annconnolly
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grill (or Broil)the chicken breasts just until done.
- Toast the buns.
- Spread mayo on the buns.
- On the top bun place lettuce, tomato and onion.
- Place two slices of bacon on each breast and top with the cheese slice.
- Place the chicken under the broiler just until the cheese is melted.
- Transfer to the buns and serve with Russian dressing drizzled over the meat.
Nutrition Facts : Calories 571.3, Fat 32.3, SaturatedFat 13, Cholesterol 124.2, Sodium 811.8, Carbohydrate 23.9, Fiber 1.3, Sugar 4, Protein 43.8
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
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.
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