Russian Egg Salad Food

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

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.

SALAT IZ YAITS (EGG SALAD)

Steps:

• Stir the sour cream or yogurt, mayonnaise, salt, & garlic together.
• Add the egg then the other ingredients, except for pimientos, and stir well until all combined.
• Garnish with the pimiento and serve on bread or crackers.

RUSSIAN SALAD

Steps:

• Slice mushrooms thinly, then cut into matchsticks.
• Combine mayo & lemon juice.
• Fold half the mayo mixture into the mushrooms & shrimp, then add dill pickle & season to taste with salt & pepper.
• Bring large saucepan of salted water to boil, then add fava beans & cook 3 minutes.
• Drain & cool under running water, then pinch beans between thumb & forefinger to release them from their tough skins.
• Boil potatoes 20 minutes & the remaining vegetables for 6 minutes.
• Drain & cool under running water.
• Toss vegetables with oil & divide among 4 shallow bowls.
• Spoon on the dressed shrimp & place a hard-cooked egg in the center.
• OPTIONAL ~ If using anchovies, cut into fine strips & with 2 strips make an X on top of each egg, then sprinkle with paprika.

RUSSIAN-INSPIRED EGGPLANT SALAD

Steps:

• Heat olive oil in a frying pan over medium heat. Fry eggplant in the hot oil, stirring to prevent burning, until tender, 10 to 15 minutes.
• Remove eggplant from heat and let cool completely, about 10 minutes.
• Meanwhile, put tomatoes and eggs in a salad bowl and toss with Gruyere cheese and garlic.
• Transfer eggplant to the salad bowl and whisk in mayonnaise and salt.
• Serve immediately or refrigerate for 1 hour.

RUSSIAN SALAD

Steps:

• Peel the potatoes and carrots, cut them into small cubes and boil them in water and salt for 15 minutes until they are soft but still firm; drain and leave to cool down. Boil the eggs in water with a pinch of salt for 10 minutes.
• Put the eggs, lemon juice, salt and a drizzle of olive oil in the blender, and start beating all while pouring in olive oil until you are left with a thick mayonnaise, taste and season if necessary.
• Mix the potatoes, carrots and peas together, add the hard-boiled (peeled and chopped) egg, add the flaked tuna fish (save a small amount for garnish) and cover with the mayonnaise, stir well and place in the refrigerator.
• Serve the salad on apperitif spoons garnished with tuna flakes and a strip of sweet red pepper.

RUSSIAN SALAD

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.