A La Rousse Salad Romanian Food

A LA ROUSSE SALAD (ROMANIAN)

A La Rousse Salad (Romanian) image

Another Romanian recipe from my Romanian friend Carmen. I love the tangy flavor of this Romanian potato salad. The pickled red bell pepper can be difficult to find. If you can't find it, Carmen suggests to just double amount of pickles as a replacement so it keeps the good sour taste. She did this when she made it for a cooking demonstration and it tasted great! The vegetarian sausages are optional, but I personally think they are a must as they give the salad great flavor.

Provided by Enjolinfam

Categories Potato

Time 50m

Yield 18-25 serving(s)

Number Of Ingredients 11

Ingredients

10 potatoes
7 carrots
1 (14 1/2 ounce) can peas
6 -7 dill pickles, regular size (or 15 of the small ones)
6 -7 red bell peppers, pickled (read note above if you don't have this)
1 1/8 cups mayonnaise or 1 1/8 cups vegan mayonnaise
1 tablespoon pickle juice (from the jar of dill pickles)
2 -3 tablespoons mustard
salt, to taste
spices, to taste (she likes to add different spices to it sometimes) (optional)
6 vegetarian sausages (they should be fried ahead and you can use real meat if you're not vegetarian)

Steps:

Wash the potatoes and the carrots well, then boil them unpealed until a fork can easily go in and out.
Dice the potatoes, carrots, pickles, pickled bell peppers, and sausages.
Mix with the rest of the ingredients (peas, dill pickle juice, mayonnaise, mustard, salt, pepper).

Nutrition Facts : Calories 214, Fat 6.8, SaturatedFat 1.1, Cholesterol 3.8, Sodium 499.8, Carbohydrate 34.3, Fiber 5.9, Sugar 6.8, Protein 6.1

SALAD RUSSE - RUSSIAN SALAD RECIPE

Salad Russe - Russian Salad Recipe image

Salad Russe or Russian potato salad with beets, a very popular Eastern European salad, also known as Salade Olivier.

Provided by Adina

Categories Salads

Time 2h

Number Of Ingredients 10

Ingredients

1 medium beetroot (fresh or already cooked)
350 g/ 12.3 oz potatoes
3 medium carrots
3 eggs
10 small gherkins (preferably sweet-sour)
[about 20 black olives]
4-5 tablespoons mayonnaise
1 teaspoon Dijon mustard
fine sea salt and black pepper
some parsley

Steps:

If your beetroot is not already cooked, wash and dry it well and place it on a baking dish. Preheat the oven at 200 degrees Celsius/ 400 degrees Fahrenheit and bake the beetroot until soft, you should be able to easily prick it with a fork. This will take at least one hour or more depending on the size of your beetroot, keep checking.
In the meantime, cook the potatoes until soft. Cook the carrots. Cook the eggs until hard as well. Leave everything to cool, the beetroot as well.
When all the cooked vegetables and the eggs are cold, chop them into nice cubes or slices.
Remove the stone of the olives and chop them roughly. In a small bowl combine the mayonnaise and the mustard, add some salt and pepper.
Add the mayonnaise to the vegetables and mix carefully.
Adjust the taste with salt and pepper again and sprinkle the salad with some chopped parsley.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 349 kcal, Carbohydrate 37 g, Protein 8 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 147 mg, Sodium 786 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 15 g

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