Russian Potato Salad Food

RUSSIAN POTATO SALAD

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.

RUSSIAN POTATO SALAD (SALAT OLIVIER)

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.

RUSSIAN POTATO SALAD

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.

RUSSIAN POTATO SALAD (Салат Оливье)

Steps:

• Cut the potatoes and carrots into small uniform cubes.
• Place them in a large pot and fill with water.
• Add salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.
• Meanwhile, cut the sausage and pickles into small cubes, and chop the green onions.
• Cut the hard-boiled eggs into small cubes as well.
• If using fresh dill, chop them as well.
• In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions.
• Add mayo and dill and mix until well combined.
• Salt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving.

RUSSIAN POTATO SALAD

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.

15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Russian dish in 30 minutes or less!

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.

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.

OLIVIER SALAD RECIPE (RUSSIAN POTATO SALAD)

Steps:

• In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don't overcook. Remove carrots and potatoes from water, set aside to cool).
• In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes.
• Cube all of the ingredients.
• Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.
• Season with salt, pepper and sugar. Add fresh dill, mix.

RUSSIAN POTATO SALAD

Steps:

• Combine first 3 ingredients in large bowl.
• Add dressing; mix lightly.
• Refrigerate several hours or until chilled.

EASY RUSSIAN SALAD

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.