Saladolivierrussianpotatosalad Recipes

Steps:

• Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
• Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

Steps:

• Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

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.

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl., Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature., In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into potato mixture. Refrigerate, covered, until chilled.

Steps:

• Cook potatoes and eggs.
• Chop everything and put in large container.
• Mix well, being careful not to mush it all up.
• Season with salt and pepper.
• Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
• Serve, or refrigerate for later use.

Steps:

• You will need a large mixing bowl.
• The following items add to taste, the amounts listed above are approximate: hot dogs (depends how much meat you want); pickles (Depends how salty you want the salad. This is the only source of salt in the salad.); oregano; black pepper; white pepper; sour cream (add more if salad too dry); mayonnaise (add more if salad too dry); horseradish; hot sauce (depends how spicy you want).
• Boil potatoes, carrots, hot dogs until cooked.
• Hard boil the eggs.
• While the above are boiling, add to bowl sweet peas.
• Finely chop and add to bowl: cilantro, dill.
• Cut to small pieces (to size of a pea) and add to bowl pickles.
• Once all the boiled items are cooked: peel, chop (to size of a pea) and add them all to the bowl: potatoes, carrots, hot dogs, eggs.
• Add the rest of the ingredients to the bowl: oregano, black pepper, white pepper, sour cream, mayonnaise, horseradish, hot sauce.
• Mix well and serve or place in fridge for later use.

Steps:

• Cut up the chicken and set aside.
• Boil potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in bowl. Add diced eggs, pickles, green onions, dill and sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper.
• Add Mayonnaise and mix all ingredients well again. Sprinkle with some dill and refrigerate for 2-3 hours).

Steps:

• Boil potatoes in water until tender, about 20 minutes; let cool.
• During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
• Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
• In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
• In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
• Gently combine dressing with potato mixture and chill until serving time.
• If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.

Steps:

• Scrub but do not peel the potatoes, and cook in enough water to cover, until they are tender, 10 to 20 minutes, depending on size.
• Mix together the mayonnaise, yogurt, mustard, vinegar and horseradish.
• Wash and chop the tarragon. Drain and chop the beets into small dice. Wash, trim and core but do not peel the apple, and cut into small dice. Add the tarragon, beets and apple to the dressing.
• When potatoes are cooked, drain, cool and cut into small cubes; stir into the dressing. Season with salt and pepper.

Steps:

• Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
• Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.

Steps:

• Cut all the vegetables into small dice (leave peas and corn whole).
• Transfer everything to a large bowl and stir carefully to combine.
• Adjust seasoning by adding salt and pepper to taste.
• Put in a pretty bowl and spread over top with a thin layer of mayonnaise to'frost'.
• Decorate with some cooked carrot strips, sliced olives, capers and gherkin strips.

Steps:

• Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
• Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

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.