Salad Russe Russian Salad Recipes

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.

SALAD RUSSE - RUSSIAN SALAD RECIPE

Steps:

• If your beetroot is not already cooked, wash and dry it well and place it on a baking dish. Preheat the oven at 200 degrees Celsius/ 400 degrees Fahrenheit and bake the beetroot until soft, you should be able to easily prick it with a fork. This will take at least one hour or more depending on the size of your beetroot, keep checking.
• In the meantime, cook the potatoes until soft. Cook the carrots. Cook the eggs until hard as well. Leave everything to cool, the beetroot as well.
• When all the cooked vegetables and the eggs are cold, chop them into nice cubes or slices.
• Remove the stone of the olives and chop them roughly. In a small bowl combine the mayonnaise and the mustard, add some salt and pepper.
• Add the mayonnaise to the vegetables and mix carefully.
• Adjust the taste with salt and pepper again and sprinkle the salad with some chopped parsley.

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.

HAITIAN - SALADE RUSSE (RUSSIAN SALAD)

Steps:

• Peel potatoes and add to a large saucepan with water and boil until fully cook but not too soft. Remove from water, cut in cubes and set aside. While the potatoes are cooking, peel and cut the carrots in small cubes and set aside to cool. In another saucepan, add carrots and peas with a little bit of water. Bring to a boil and cook thoroughly. Remove from water and set aside to cool. In another saucepan add beet and cook thoroughly. When cooked, peel and cut in cubes and set aside to cool. In a large boil, add potatoes, beet, carrots, peas, onion, green bell pepper, mayonnaise, garlic powder, salt and pepper to taste. Stir to mix and serve immediately.

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.