RUSSIAN SALAD
Greeks love 'Rossiki Salata', a yummy potato/vegetable salad bound with more mayonnaise than you'd think possible (add mayonnaise as per your liking - in Greece they use A LOT of it). Try making your own mayonnaise for this.
Provided by evelynathens
Categories Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
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.
RUSSIAN SALAD
Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It's a beloved, traditional party dish riffed on almost everywhere but my own home: I'd only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.
Provided by Gabrielle Hamilton
Categories salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 6 1/2 cups (about 12 servings)
Number Of Ingredients 8
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.
15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)
These traditional Russian recipes are easy to make and packed with flavor! From soups to salads to pies, Russian cuisine brings a unique twist to your weekly menu!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Russian dish in 30 minutes or less!
Nutrition Facts :
RUSSIAN SALAD DRESSING
I have searched the internet far and near and finally I found a Russian Dressing recipe that ACTUALLY WAS Russian dressing! Good Stuff!
Provided by btcats
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a sauce pan cook sugar and water until thick.
- Cool syrup.
- Combine the remaining ingredients.
- Add syrup and whisk to blend well.
Nutrition Facts : Calories 572.2, Fat 54.9, SaturatedFat 7.1, Sodium 668.9, Carbohydrate 22.8, Fiber 0.5, Sugar 20.4, Protein 0.8
OLIVIER SALAD RECIPE (RUSSIAN POTATO SALAD)
This Olivier Salad (Russian Potato Salad) recipe is a traditional dish in the Russian cuisine and served in most restaurants and parties. This salad is commonly known as the Russian salad and Olivye in the Ukrainian community.
Provided by Valentina's Corner
Categories Salad
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 301 kcal, Carbohydrate 15 g, Protein 13 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 412 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
RUSSIAN SALAD
Don't let the name fool you. The ingredients to make this Healthy Living Russian Salad recipe are probably in your pantry. Make a Russian Salad tonight!
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients until well blended.
- Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
- Refrigerate 30 min.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
AUTHENTIC RUSSIAN SALAD 'OLIVYE'
This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Provided by lovefullofpie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g
EASY RUSSIAN SALAD
This easy Russian salad is the perfect accompaniment to leftover meat, or great on its own also
Provided by Mary Cadogan
Categories Lunch, Side dish, Supper
Time 18m
Yield With cold meats
Number Of Ingredients 6
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.
Nutrition Facts : Calories 124 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium
RUSSIAN SALAD
Fabulous and flavorsome Russian Salad.
Provided by lalix87
Time 15m
Yield Serves 8
Number Of Ingredients 0
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.
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- Place carrots and potatoes into a large pot of salted water. Bring the water to a simmer and cook the vegetables until they're fork tender. The carrots will take approximately 15 minutes, the potatoes can take up to 25 minutes. Carefully remove the vegetables from the hot water with tongs and set onto a tray to cool before peeling. Once cooled enough to handle, carefully peel the carrots and potatoes.
- Bring a separate, small saucepan of salted water to a boil, then gently drop in the eggs. Cook the eggs for 9 1/2 to 10 minutes until hard-boiled. The yolks need to be firm. Remove the eggs from the heat, drain the boiling water and cover the eggs with cold water and ice to cool them down quickly. Once cooled, peel the eggs.
- All the fillings need to be pea-sized diced: potatoes, carrots, sausage, eggs, and pickles. Having them the same size is important for taste, texture and look. Add the green scallions, fresh dill, mayonnaise and sour cream and use a spatula to fold all ingredients together. Season with salt to taste.
15 TRADITIONAL RUSSIAN FOODS YOU MUST TRY - TRIPSAVVY
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- Place eggs in a pot of cold water. Bring to boil and cook for 10 minutes. Remove the eggs from the water and let them fully cool off before peeling.
- Place whole, unpeeled potatoes, and carrots in a pot of water. Add a teaspoon of salt and bring to boil. Cook until vegetables are fork tender for about 20-25 minutes. Remove from water and let cool off fully before peeling.
- Peel and chop the pickles (peeling is optional; I feel like they taste better in this salad without tough skin).
RUSSIAN SALAD RECIPE - WORLD CUISINE GURU
From worldcuisine.guru
- First, we cook the potatoes and carrot with skin to cook on low heat in a pot with a lot of water and salt until they are al dente.
- While they are cooking, we can cook the eggs in another pot with lots of water, boiling it with a pinch of salt for 12 minutes. (You can add a dash of vinegar so that it will be easier to peel them)
- If the peas need to be cooked too then we can put them in a pot with water and salt for a couple of minutes and we can save them for later.
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From thoughtco.com
- Borscht (борщ) Borscht is arguably the most well-known Russian dish in the West, although it is usually incorrectly translated as beetroot soup, which doesn't make it sound as great as it really is.
- Pelmeni (пельмени) Similar to the Italian ravioli, the pelmeni is another staple food, which appeared in Russian cooking around the 14th century. It remained a popular dish in the Ural and Siberian parts of Russia until the 19th century, when it expanded to the rest of the country.
- Blinis (блины) Blinis come from the Slavic pagan traditions and symbolize the sun and the gods that represent it. They were originally made during the week of Масленица (the religious and folk holiday before the Great Lent) and are still one of the most favored dishes in Russia.
RUSSIAN PICKLED CABBAGE SALAD - FETTY'S FOOD BLOG
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- Heat water in a pot over medium heat. As water is heating up, add salt, sugar, sunflower oil, and vinegar to the pot. Bring to a boil and remove from heat. Add bay leaf and peppercorns to the pot. Set brine aside to let cool to room temperature.
VEGETARIAN OLIVIER SALAD: THE ULTIMATE RUSSIAN POTATO ...
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- In a large pot, place carrots and potatoes with plenty of water. Bring to a boil, and cook potatoes and carrots until easily pierced with a fork, about 30 minutes. Cook three hard boiled eggs.
- Peel potatoes, carrots and eggs (I use the back of a sharp paring knife to peel the potatoes and carrots). Chop finely. Combine in a large bowl with onions, pickles, peas and dressing ingredients. Mix until well combined – eggs will break a little, and that's OK – they will help flavour the sauce. Taste and correct seasonings. Let sit In the fridge for at least a couple of hours, preferably overnight. Serve with a little bit of fresh dill on the side.
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- To prepare the potatoes, wash them and cover them with cold water and a pinch of salt. Bring them to a boil and cook until just tender-- don't overcook or they'll fall apart. Let them cool completely, remove their skin and cut into cubes.
- To prepare the beets, cover them in cold water with a squeeze of lemon juice or a splash of vinegar to prevent them from bleeding. Boil until tender (about an hour) then rinse under cold water. The skin should peel off easily. Reserve some of the beet for decorating the salad if you wish (the housewife manual suggests cutting thin round disks for decoration) and cube the rest. Remember only to add these to the salad if you don't mind the bleeding which will make a pink salad.
- To prepare the carrots, peel them first and then add them to cold water. Bring to a boil and take off the heat the moment they become tender (you want to cook them just a bit, not completely). Run them under cold water until manageable and cut into cubes.
AUTHENTIC RUSSIAN SALAD RECIPE - CHEFJAR
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- Place whole, unpeeled potatoes, and a carrot in a saucepan of boiling water. Bring to a boil and cook until vegetables are tender for about 30-40 min minutes. Remove from water and allow to fully cool before peeling.
- Peel the potatoes with your fingers or a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch cube-ish pieces and transfer them into a large salad bowl.
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