Russian Egg Salad Recipes
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
RUSSIAN EGG SALAD
Categories Condiment/Spread Egg Quick & Easy
Number Of Ingredients 6
Steps:
- Chop hard-boiled eggs. Place in mixing bowl with enough mayonnaise to make smooth. Mash sardines into mixture. Add onions and capers and stir to mix well. Add a good amount of freshly ground black pepper and stir again. Good on crackers.
SALAT IZ YAITS (EGG SALAD)
This is another easy recipe for The Zaar World Tour. It's a Russian egg salad. Found on RusCuisine.com. Cook time is for the eggs.
Provided by Jessica K
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 268.9, Fat 21.3, SaturatedFat 6.3, Cholesterol 333.3, Sodium 480.6, Carbohydrate 9.1, Fiber 0.1, Sugar 2.7, Protein 10.4
RUSSIAN-INSPIRED EGGPLANT SALAD
This eggplant salad, originating from Russia, is good as an appetizer or a dish on its own. Do not eat it before or during a date, otherwise your garlic breath will scare away any potential partner.
Provided by nhunka
Categories Russian Recipes
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 15.3 g, Cholesterol 137.2 mg, Fat 19.1 g, Fiber 6.9 g, Protein 12.4 g, SaturatedFat 6.4 g, Sodium 440.3 mg, Sugar 7.1 g
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.
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