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Russian salad recipe

Russian salad recipe


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  • Recipes
  • Dish type
  • Salad

I love this salad, it is easy to cook and really tasty. Usually I begin to cook this recipe when the winter's gone and the weather is warm but I like it very much and I think that any day is a good day to eat this salad. When you buy a drink they serve it to you in addition as a small "tapa". Children love this dish and it's a very good way for kids to eat vegetables without knowing it.

2 people made this

IngredientsServes: 4

  • 500g potatoes
  • 100g carrots, peeled and halved
  • 1 (160g) tin tuna, drained
  • 1/2 tin garden peas, drained
  • 30 olives
  • salt and pepper, to taste
  • 3 tablespoons mayonnaise

MethodPrep:20min ›Cook:15min ›Extra time:1hr chilling › Ready in:1hr35min

  1. Bring two large saucepans of lightly salted water to the boil over a high heat.
  2. Add the potatoes to one of the saucepans and boil them until they are tender (cut the potatoes into halves or quarters for faster cooking time). Drain and allow to cool.
  3. At the same time, into the second saucepan, add the carrots and cook until tender. Drain and allow to cool.
  4. When the potatoes are cold enough, cut into small cubes. Once the carrots are cooled, slice.
  5. Next, put the potatoes, carrots, garden peas, olives and tuna into a bowl, mix well and season to taste. Add the mayonnaise and mix well. Place in the fridge for 1 to 2 hours until chilled. Remove from the fridge and serve.

Tip

It’s the basic recipe, you can try it with boiled eggs, cooked prawns, roasted red peppers. Mayonnaise is more tasty if you put in some black pepper too.

See it on my blog

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Recipe Summary

  • 10 ounces skinless, boneless chicken breast halves
  • 3 small potatoes
  • 1 carrot
  • 2 (8 ounce) jars marinated whole mushrooms, drained
  • 2 spring onions, chopped, or more to taste
  • 1 cup mayonnaise
  • 3 hard-boiled eggs, chopped
  • 1 cup grated aged Cheddar cheese
  • 3 cornichons, finely chopped

Place chicken in a large pot and cover with water bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.

Bring another pot of water to a boil while chicken is cooking boil potatoes and carrot in their skins until easily pierced with a fork, about 20 minutes. Drain and cool until easily handled.

Cut cooled chicken into thin strips. Peel and grate potatoes and carrot.

Line a 9-inch pie plate with plastic wrap. Arrange mushrooms stem-side up over the plastic wrap. Sprinkle spring onions on top. Dot a little mayonnaise all over. Layer carrot over spring onions. Layer 1/2 the potatoes over the carrot. Dress with some mayonnaise.

Arrange eggs, Cheddar cheese, and cornichons in layers over the mayonnaise. Dress with more mayonnaise. Cover with chicken strips, remaining potatoes, and remaining mayonnaise. Cover with plastic wrap and refrigerate for 2 hours.

Uncover and invert pie plate onto a serving platter so mushrooms are cap-side up. Peel off the plastic wrap before serving.


Origin of the Russian Salad

Russian Salad (Ensalada Rusa) was originally invented by Lucien Olivier for a Moscow restaurant called Hermitage in 1860s. It became very popular in Russia and can now be found in any restaurant across the country. It’s traditionally served on any Holiday, gatherings, birthday parties etc… The local variations can be found in almost any Eastern European Country from Ukraine, Bulgaria to Poland and Hungary.

In Poland, this salad is called “Salatka Jarzynowa”(which translates to a vegetable salad). I learned how to make it in Elementary School. Once a month we would have a class where we needed to bring all the ingredients necessary to make a salad (already cooked) and then we’d chop it up and assemble it. We would bring knives to school to chop the ingredients. Nowadays this sounds crazy, but I guess this was a different era.

My point is ….I’ve been making this salad my entire life. In fact, this Russian salad was the first thing I ever learned how to make.

It is believed that the original Russian Potato Salad contained cubed meat (like ham) and was a complete meal. I’ve personally never had one with meat and I prefer it that way. However, feel free to add it to your ingredients list if you’re so inclined.

What Ingredients Are Needed to Make Russian Potato Salad

The list of Ingredients for this Russian Olivier Salad is very short and you may have already everything needed in your pantry:

  • Potatoes
  • Carrots
  • Eggs
  • Peas
  • Pickles
  • Onions
  • Ham (optional)

How to Make Russian Olivier (Olivieh) Salad

The preparation of the Russian Salad is very simple, however, it will require a few steps and some extra time, because vegetables and eggs need to be cooked and cooled off before the chopping.

Step 1: 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.

Step 2: 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.

Step 3: Peel and chop the pickles (peeling is optional I feel like they taste better in this salad without tough skin).

Step 4: Chop the onions.

Step 5: Strain and rinse canned peas.

Step 6: Peel and chop into cubes eggs, potatoes, and carrots (if using, cube your ham too).

Step 7: Place all the ingredients into a large bowl and mix all together.

Step 8: In a small bowl combine mayonnaise with mustard and pepper. Add it into the salad ingredients and mix all together.

An important tip when making Russian Salad: Do not add salt to your mayonnaise mixture. Mayonnaise, as well as Dijon mustard, have a lot of salt in it. Dress your salad first, taste it and then add salt if needed. Remember, you can ALWAYS add salt but you cannot take it away!

What are the Possible Variations of the Russian Potato Salad

As mentioned above this popular Olivier Salad became a staple across Eastern Europe. In Ukraine and Bulgaria, you would almost always find some kind of meat in this salad (e.g. ham or bologna).

In Poland on the other hand, no one adds meat to “Salatka Jarzynowa”, but you could find that people add other root vegetables like parsnip or celery root or occasionally a chopped apple. I personally do not care for a taste of cooked parsnip or celery root so they were never part of my Olivier Salad and I also don’t like the fact that an apple can oxidize and get brown and the salad does not look that appetizing anymore.

However, I often add sweet, canned corn to my Olivier Salad. I just love how it tastes and it compliments this salad beautifully.

But you can experiment and add some other ingredients to your liking. In fact, if you share the tradition of making this amazing Russian salad, then let me know your thought on this variation. Enjoy!

Equipment Needed to Make Ensalada Rusa

  • Large pot for boiling vegetables and medium pot for boiling eggs
  • Cutting Board to chop vegetables and eggs on
  • Set of Knives to chop vegetables and eggs with
  • Colander to strain and rinse peas
  • Large Glass Bowl to mix all Russian salad ingredients together
  • Small mixing bowl to mix dressing for Russian Salad
  • Large mixing spoon to combine all together.

Other popular Eastern European Dishes to Try:


Olivier Salad – Classic Russian Salad

Olivier salad, also known as Russian Salad, was originally invented by Lucien Olivier for the Hermitage restaurant in Moscow in the 1860’s it was then adapted by Ivan Ivanov, who later sold the recipe for publication. Over the years, it gained in popularity not only in Russia, but throughout the rest of the Soviet Union and Europe.
By Elizabeth Lokhova

  • 3 golden potatoes
  • 3 medium carrots
  • 1 C frozen peas
  • 4 hardboiled eggs
  • 6 small kosher dill pickles
  • 1 - 1½ C olive oil mayonnaise
  • ¾ C diced smoked ham (optional)
  • finely chopped dill, to garnish
  1. The first step is to cook your potatoes and carrots. I used a steamer, but you can always go the traditional route and boil them. In either case, peel the carrots but not the potatoes. If you are steaming (or nuking in the microwave to streamline the process), make sure to prick the potatoes with a fork. I'm not sure that they would actually explode in a steamer, but given that you want to end up with neatly diced potato cubes, better safe than sorry. And did I mention that stabbing potatoes with a fork does wonders for relieving stress?
  2. Steam the potatoes for 30 minutes to start with, and then add the peeled carrots. Continue steaming for 10-15 more minutes, or until the potatoes and carrots are firm but tender when poked.
  3. Meanwhile, cook your frozen peas according to package directions. I use the kind that can be steamed in the package in the microwave. When they are done, set them aside to cool.
  4. Note: there are traditionalists who will argue that nothing but canned peas will do in this salad, but I beg to differ. The faded, dull color and taste of canned peas just cannot compare to fresh or frozen steamed peas.
  5. When the potatoes and carrots are done, allow them to cool to the point that you can handle them easily.
  6. Peel the potatoes. Using your fingers or the back of a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch cube-ish shapes and put them into a medium serving bowl.
  7. Next, dice your carrots. I've heard it said that a Soviet housewife could be judged on her housekeeping skills by how finely she could dice vegetables for her soups and salads. I, however, won't judge you. In fact, if you chop your potatoes and carrots a little larger, I would probably even thank you. I happen to like chunky salads.
  8. Toss the carrots and a cup of steamed peas into the bowl with the potatoes.
  9. Peel and dice your hardboiled eggs. Again, I know some like to have their salads with finely diced ingredients, but I don't. So dice them however you like.
  10. Chop pickles finely. I used small snacking dill pickles, so I needed to use six of them. If you have larger pickles, try using three and see if that is enough for you.
  11. Add the ham if using and mix everything together gently before you add the mayonnaise.
  12. Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together.
  13. Cover the salad and chill for at least one hour or overnight to allow the flavors to come together. And of course, garnish with dill. This is a Russian salad, after all.

Elizabeth Lokhova split her childhood between Moscow, Russia and Houston, Texas. She grew up as a so-called 'third culture kid', equally at home in either place. At Honest Cooking, she gives readers a glance into the relatively unknown world of the kitchens of the Caucasus.


Russian salad recipe

Ingredients for 2 lbs.

3/4 lb. potatoes, 7 oz. carrots, 1.5 oz. oil-packed tuna, 1 oz. gherkins, 2 tsp. salt-packed capers, 2 oz. peas, 2 cups mayonnaise, fine salt

Instructions

Peel the carrots and potatoes and steam them, ensuring they stay slightly crunchy. This cooking method is ideal for preserving the nutritional value and flavor of the vegetables and for achieving the perfect firmness. Place the carrots and potatoes in ice water, then leave them to chill in the refrigerator on a paper towel. Cut the carrots and potatoes into equal-sized small cubes. Drain the gherkins from their brine, squeeze them out and dry them well, and cut them into equal-sized cubes. Drain the capers, squeeze them out well, and dry them.

Immerse the frozen peas in salted boiling water and blanch them for a minute then drain them, cool them in ice water, and dry them. Drain the tuna from its oil. Cut the tuna into small cubes the same size of the vegetables. Gently combine the ingredients in a large bowl. Pour in the mayonnaise and gently mix it with the other ingredients. Season with salt to taste, if necessary.


Ingredients of Russian Salad

  • 300 gm chicken
  • 1 tablespoon vegetable oil
  • 2 medium diced carrot
  • 1/2 medium cubed capsicum ( green pepper)
  • salt as required
  • 1 tablespoon vinegar
  • 1/2 cup peas
  • 10 chopped green beans
  • 100 gm sliced pineapple
  • black pepper as required
  • 3/4 cup mayonnaise
  • 1 tablespoon cheese spread
  • black pepper as required
  • 1/4 cup fresh cream
  • salt as required

How to make Russian Salad

Step 1 Wash and boil chicken

Wash the chicken properly and drain the excess water. Then, boil it with ½ cup water and ½ tsp salt in a pressure cooker.

Step 2 Prepare the chicken

Pressure cook for 1 whistle and simmer on low heat for 1-2 minutes. Switch off the flame. After it cools down, remove the flesh from the bones and cut it into small pieces. Put the pieces in a bowl and add 1 tbsp vinegar and 1 tbsp oil to it. Keep aside for 15 minutes.

Step 3 Boil the veggies

Boil 2 cups of water with ½ tsp salt. Add peas, beans and carrots and boil further for 1 minute. Remove from flame and strain. Add cold water and strain again. Keep vegetables aside. Mix mayonnaise, cream, cheese spread, salt and pepper. Mix well. Squeeze pineapple slices well to remove excess juice if you are using the canned ones. Chop them finely.

Step 4 Assemble the ingredients

Add shredded chicken. You can alternately use boiled potato or paneer in its place if you are a vegetarian. Then add chopped pineapple, boiled vegetables and capsicum to the mayonnaise. Mix well. Taste and adjust seasonings if needed. Add more pepper if you want to amp up the spice. Keep aside till serving time.

Step 5 Serve the salad

To serve, add a little milk to the salad if it appears extra thick. Serve cold. Do try this delish recipe, rate it and let us know how it turned out to be.


Ensalada Rusa (Russian Salad)

Ensalada Rusa or Russian Salad is a popular dish in Colombia and other Latin American countries. I remember eating this delicious potato salad as a side dish to Pernil de Cerdo (Roasted Pork Leg or Ham), at almost every party my family ever had in Colombia.

My husband hates potato salad, so I never made this one for him before. I made it recently for this site and he loved it so much that he asked me to make it again a week later for a family party. To my surprise everyone at the party asked for the recipe as they loved it too. They all said that it was much different from the potato salads that they are used to eating here in the United States. There are a lot of variations of this salad, but I make the one my aunt makes in Colombia and it is delicious. Try it, I would love to know what you think of my Ensalada Rusa or Russian Salad.

6 large peeled potatoes, cooked and diced
1 cup mayonnaise
1 cup diced and cooked carrots
1 cup cooked peas
1/4 cup creme fraiche or crema de leche
Salt and pepper
1/2 cup grated onion
1/4 cup chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Juice of 1/2 lime

In a small bowl whisk together the mayonnaise, creme fraiche, lime juice, salt, pepper and cumin. Set aside.

Place the potatoes in a large bowl, add the onions, carrots, peas and cilantro. Add the mayonnaise mixture and toss well. Refrigerate until ready to serve.


Russian Salad

This salad of diced beets, potatoes, carrots and beans tossed with sauerkraut and dill pickles in a punchy vinaigrette is an Old-World dish with the fresh, modern appeal of a rediscovered classic.

Be sure to get fermented sauerkraut and pickles from the refrigerator case, for their good bacteria. The salad works year-round, equally at home alongside a rich winter stew and a summer cookout.

You can skip the cooking of the beets and use the cooked ones (same total weight listed below) that are packaged in the refrigerated produce department of some grocery stores, such as Love Beets brand.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings makes about 5 1/2 cups

Ingredients
Directions

Place the potatoes and carrots in a deep saucepan and the beets in a separate deep saucepan. Add cold water to cover each by about an inch and bring to a gentle boil over medium heat. Reduce the heat to medium-low, cover and cook until the vegetables can be pierced with a skewer or paring knife. (They are best cooked until slightly underdone since they will continue to cook as they cool.) Remove the carrots with a slotted spoon after about 10 minutes. Drain the potatoes and beets once they are done, about 25 minutes for the potatoes and 45 minutes for the beets. Refrigerate until cool.

Use your fingers and/or a paring knife to remove the peel from the beets, then cut the vegetable into 1/2-inch dice. Peel and dice the potatoes the same way. Dice the carrots. Combine the potatoes and carrots, plus the beans, sauerkraut, pickles, onion, oil, vinegar and salt in a large bowl and toss to incorporate. Gently fold in the beets.


Russian Beet Salad “Vinegret”

Vinegret is a classic Russian salad made with beets, potatoes, carrots, pickles and sauerkraut. Its vibrantly ruby color makes it a beautiful side dish, it’s healthy, delicious and can be made in advance.

  • Author: Olga's Flavor Factory
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Total Time: 85 minutes
  • Yield: 6 1 x
  • Category: Salad, Side Dish

Ingredients

  • 2 medium-large beets (cooked and finely chopped)
  • 2 medium-large potatoes (cooked and finely chopped)
  • 3 medium-large carrots (cooked and finely chopped)
  • 3/4 – 1 cup sauerkraut (drained)
  • 6 baby dill pickles (finely chopped)
  • 1 small shallot (you can also use 1/4 of a red or yellow onion, finely minced)
  • salt (ground black pepper, to taste)
  • 1/4 – 1/3 cup sunflower oil (or any oil you prefer)
  • 1 – 1 1/2 Tablespoons white vinegar

Instructions

  1. Cook the beets in boiling water or roast the beets until tender. I prefer to roast beets.Â
  2. In another pot, place the potatoes and carrots. Cover the vegetables with cold water. Cover the pot, bring the water to a boil, reduce the heat to a simmer and cook just until the carrots and potatoes are both cooked through and you are able to pierce them all the way through with a paring knife. You want to make sure that they are cooked through all the way, but not too much, since they will otherwise fall apart and turn to mush when mixed later on with the rest of the ingredients in the salad.
  3. Cool the beets, carrots and potatoes until cool enough to handle. I use a paper towel to help remove the skin from the cooked beets (it works like a charand use a butter knife to peel off the skin from the carrots and potatoes.
  4. Chop the beets, carrots and potatoes finely, so that they are about the same size. Of course, you can chop them larger than I did if you prefer.
  5. Chop the pickles to be approximately the same size as the beets, carrots and potatoes. Finely mince the shallot or onion, whichever you are using.
  6. Drain the sauerkraut. If the sauerkraut has really long pieces, you can chop them in half or thirds.
  7. Mix all the vegetables, including the sauerkraut and pickles in a large bowl. Season to taste with salt and pepper.
  8. Pour in the sunflower oil and the vinegar. Mix to combine. Store in the refrigerator.
  9. You can make this salad up to 3 days in advance. You can also add fresh herbs right before serving, such as dill, green onions or parsley.
  10. Yields: 6-8 servings

Notes

You can adjust the amount of vegetables to your taste preference. I like my vinegret to have a nice briny and tart flavor, so I add lots of pickles, sauerkraut and vinegar. In fact, I would add more of all of them, but try to restrict myself, since I’m not the only one eating this salad. You can add more or less beets or potatoes, for example. It’s totally up to you.


Make the Perfect Russian Salad

Russian salads are a very good substitute for your mid-morning cravings for something creamy and wholesome food. And to add to its one of many benefits, it is also stuffed with loads of vitamins and minerals making it a very healthy option in comparison to your other supplements! Russian salads are absolutely tasty and creamy and rich in fibres. This is a simple salad invented in the 18th century by Lucien Olivier and has been widely recreated throughout Eastern Europe since then. It is known by many names such as “Ensalada Rusa” or “Olivier Salad” or “Salad Olivieh” over the globe.

Origin Of The Russian Salad

Russian Salad (Ensalada Rusa) was invented by Lucien Olivier in a Moscow restaurant called Hermitage in the 1860s. It became very popular in Russia and now has made its way around the world as people started to look out for healthy detoxifying dishes which can also be tasty. Now it has become a main dish even on Holidays, gatherings, birthday parties etc., for people who prefer a nutritional diet intake. The Russian salads are customized according to the country people’s needs. Some recipes are pure veg, some include eggs in it although the original Russian Potato Salad is said to have included cubed meat or ham, making it a complete meal. Its local variations can be found in almost any Eastern European Country from Ukraine, Bulgaria to Poland and Hungary.

Russian Salad – A Brief

Russian salad is a popular Russian entree made with diced vegetables and mayonnaise dressing.

It is plainly called the veg salad and also sometimes as the Olivier salad as the original version was invented by Lucien Olivier. It is a very easy salad which can be swiftly made for any last-minute gatherings or meal options. The Russian salad can be also prepared as a complimentary dish along with your regular meals as it offers a refreshing and light feel on the stomach and to your body. Over the course of the centuries, different regions of Eastern Europe and the world have developed their own variations of this salad so you are free to experiment with your own ingredient choices but the core ingredients being: potatoes, carrots, pickles, onions, peas, and a mayonnaise-based dressing for a pure vegetarian salad.

Variations Of The Russian Salad

In countries like Ukraine and Bulgaria, the original recipe of the Russian Salad is followed which will consist of some kind of meat, ham or bologna included in it. In Poland, the Russian salad is famously known as “Salatka Jarzynowa”, but don’t bother with it if you don’t like root vegetables in your food like parsnip or celery root or occasionally even a chopped apple.

Some like their salad spicy and some like it sweet so do your experiment on it with your favourite ingredients dipped in some sweet mayonnaise and enjoy!

The Russian Salad – Recipe

Course: Appetizer, Side Dish

The list of ingredients for this Russian Olivier Salad is very short and is always available in your pantry. This nutritionally rich bowl of Russian salad is packed with eggs but it can be an optional ingredient since a lot of people might prefer it while some not.

  • 3 Potatoes Yellow, medium size, boiled, chopped
  • 3 Carrots Medium size, boiled, chopped
  • 6 Eggs boiled, chopped
  • 3 Pickles in Brine Medium size, peeled, chopped
  • 1/2 Sweet Onion Large or one small, chopped
  • 1 can Peas 15 oz., rinsed
  • 1 cup Mayonnaise
  • 1 tbsp Dijon Mustard or other preferred mustard
  • Salt and Pepper to taste

The preparation of the Russian Salad is effortless. However, it is a little time consuming as the recipe requires for every ingredient to be chopped and the eggs and vegetables to be cooked separately. The eggs need to be cooked and cooled off before the chopping. Once all the ingredients are ready for mixing, the recipe comes together within a minute.

Step 1: Place eggs in a pot of cold water and bring to a boil before cooking it for 10 minutes. Remove the eggs from the water and let them completely cool off before peeling the outer shell off.

Step 2: Place the potatoes and carrots in a pot of water without peeling or chopping them. Add a teaspoon of salt and bring them to a boil. Cook them for about 20-25 minutes or until the vegetables are fork-tender. Remove water and let them cool off fully before peeling.

Step 3: Peel and chop the pickles (peeling is optional for pickles)

Step 4: Chop the onions into sizes that you desire.

Step 5: Strain and rinse the canned peas.

Step 6: Peel and chop the eggs, potatoes and carrots into cubes.

Step 7: Gather all the ingredients into a large bowl and mix them all together.

Step 8: In a small bowl make the dressing sauce by combining mayonnaise with mustard

and pepper. Add them into the salad ingredients and mix it all together.

Step 9: Add salt to your mayonnaise mixture if needed after dressing the salad.

Purchase Links to Equipments Needed To Make The Russian Salad:

Large pot for boiling vegetables and medium pot for boiling eggs – Boiling Pot

Large mixing spoon to combine all together- Neem Spoon set

R ussian salad will stay at its best quality for about 6 to 9 months when it is refrigerated continuously. The Russian dressing is similar to the Thousand Island or French dressing . Feel free to experiment with different ingredients that you like. Some people omit the creamy sauce of mayonnaise and rather have it clear. So you do you and happy eating!


Watch the video: #2 Πως να φτιάξετε Ρώσικη Σαλάτα Νηστίσιμη ή ΑρτύσιμηHow to make Russian Salad Amazing recipe (June 2022).


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