Russian salad is a traditional Russian side dish made during New Year's celebrations. Although outside Russia many call this salad a Russian salad, it is generally better known as the Olivier Salad. If you're a vegetarian, love fruit, or want a traditional salad, make this perfect Russian salad.
Ingredients
Traditional Russian Salad
- 3 medium sized potatoes
- 4 medium carrots
- 8 eggs
- 450 gr sausage bologna
- 8 small pickled cucumbers
- 1-2 fresh cucumbers
- 1 can of peas
- 1 1/2 cups mayonnaise
- 1 small onion
Russian Salad with Fruit
- 1 whole cabbage
- 1 cup boiled peas
- 1 cup fresh cream
- 2 cucumber slices
- 3 carrots
- 3 medium sized potatoes
- 3 apples
- 1/2 cup raisins
- 1 canned pineapple
- 2 tbsp mayonnaise
- 1 tsp white pepper powder
- 1/2 tbsp sugar
Vegetarian Russian Salad
- 1 carrot
- 1 stalk of celery
- 1 potato
- 1/2 cup peas
- 1/4 cup chickpeas
- 3/4 cup mayonnaise
- lettuce, cucumber and tomato slices for garnish
Step
Method 1 of 3: Making Traditional Russian Salad
Step 1. Cook the potatoes and carrots
Place the potatoes and carrots in a medium saucepan and fill with water. Cook over high heat and boil until soft. This process will take about 20-30 minutes.
- Check the vegetables for doneness every now and then, as you shouldn't overcook them.
- Don't peel vegetables before you cook them. This will help retain more vitamins in the vegetables.
- Set aside the vegetables to cool.
Step 2. Boil the eggs
Take the eggs and put them in a large saucepan. Fill the pot with water. Cook over high heat until the water boils. Once it boils, turn off the heat but keep the pot on the stove. Cover the pot and let it rest for 10-12 minutes.
If you want your eggs to peel more easily once they are cooked, you should purchase eggs 1-2 weeks before making your salad. Older eggs will be easier to peel
Step 3. Dry the peas
Open a can of peas. Pour into a sieve. To remove excess salt from the peas, rinse them in cold water.
If you don't have canned peas, you can use frozen peas. Just dilute it before using it
Step 4. Peel the ingredients
Once the eggs have cooled, peel them. You can also peel potatoes, carrots, and cucumbers if you don't like the taste of the skin. But you don't have to peel it.
Using vegetables without peeling the skin will add minerals and vitamins to the salad
Step 5. Cut the ingredients
Once the potatoes and carrots have cooled, cut them into 6 mm cubes. You can also dice cucumbers, pickled cucumbers, bologna sausage, and eggs. You should also chop the onions into smaller pieces.
- When buying bologna sausage, make sure it's thick slices or large chunks. This way, the bologna will be easier to dice.
- You can also use chicken or ham in this recipe. Simply replace the bologna sausage with 2 cups of boiled chicken or 450 grams of ham.
- The cubes don't have to be exactly the same size, but they should be small so they're easy to eat.
- The use of onions is an option. If you don't like the taste of fresh onions, get rid of them. You can replace it with chives or scallions.
Step 6. Finish
Combine all ingredients in a large bowl with mayonnaise. Keep stirring the mixture until all the ingredients are coated in mayonnaise. Chill in the refrigerator for a few hours.
Much like potato salad, this dish is designed to be pre-made. This salad can keep for a few days in the refrigerator after you make it
Method 2 of 3: Making Russian Salad with Fruit
Step 1. Boil the potatoes
Take the potatoes and put them in a medium sized saucepan. Fill a pot with water and boil over high heat for 20-30 minutes, or until soft. Remove from stove and let cool.
You don't need to peel the potato skins as the skin can help retain the nutrients inside
Step 2. Boil the peas
Take the beans and put them in a small saucepan. Simmer over high heat for 10-15 minutes, or until soft. Dry and cool.
You can replace them with canned or frozen peas. If frozen, the peas will need to cook a little longer before they are soft enough to eat
Step 3. Thinly slice the cabbage and cucumber
To slice the cabbage, cut it into pieces. Take a piece of cabbage and thinly slice it lengthwise. To slice cucumbers, split both ends. Then cut into pieces measuring 5 cm. Take small pieces and thinly slice lengthwise. Place the sliced ingredients in a large bowl.
- If the cabbage slices are too long, cut them in half so they are easy to eat.
- You can peel the cucumber if you want. Cucumber skin tends to be tough, but has good nutritional content in it.
Step 4. Cut the remaining ingredients
Take potatoes, apples, carrots and pineapples and cut them into cubes. Be sure to remove the apple seeds. Place these diced pieces in a bowl along with the cabbage and cucumber. Mix all ingredients.
- You don't need to cut the pineapple if it's small enough.
- You can peel apples and carrots if you want, but the skins contain beneficial vitamins and minerals.
Step 5. Add the rest of the ingredients
Add white pepper powder, sugar, salt, fresh cream, and mayonnaise. Mix all ingredients. Make sure all the ingredients are mixed evenly. After the ingredients are mixed, sprinkle with raisins.
Place the salad in the refrigerator for a few hours or until it cools completely
Method 3 of 3: Making a Vegetarian Russian Salad
Step 1. Boil the vegetables
Take the carrots, potatoes, peas, and beans and put them in a medium-sized saucepan. Fill the pot with water. Boil over high heat. Allow the vegetables to simmer until cooked through and soft, about 20-30 minutes. Set aside to cool.
You can also cook vegetables in the microwave using a heatproof bowl
Step 2. Cut the ingredients
Once the vegetables have cooled, cut them into small pieces. Take the celery and also cut it into small slices. Put it in a medium sized bowl.
Step 3. Add mayonnaise
Once the vegetables are cut, mix all the ingredients in a bowl. Add mayonnaise and mix again until smooth. Garnish the salad with sliced cucumber, tomato, or lettuce.
