Best Veritable Salade Russe Recipes

SALAD RUSSE - RUSSIAN SALAD RECIPE

Salad Russe - Russian Salad Recipe image

Salad Russe or Russian potato salad with beets, a very popular Eastern European salad, also known as Salade Olivier.

Provided by Adina

Categories Salads

Time 2h

Number Of Ingredients 10

Ingredients

1 medium beetroot (fresh or already cooked)
350 g/ 12.3 oz potatoes
3 medium carrots
3 eggs
10 small gherkins (preferably sweet-sour)
[about 20 black olives]
4-5 tablespoons mayonnaise
1 teaspoon Dijon mustard
fine sea salt and black pepper
some parsley

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.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 349 kcal, Carbohydrate 37 g, Protein 8 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 147 mg, Sodium 786 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 15 g

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Authentic Russian Salad 'Olivye' image

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

Ingredients

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

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