A La Rousse Salad Romanian Food
A LA ROUSSE SALAD (ROMANIAN)
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
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 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
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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