Russian Salad Recipe
Russian salad, also known as Olivier salad, is a popular dish in many parts of the world, especially in Russia and other Eastern European countries. It is a versatile dish that can be served as a side dish, main course, or appetizer. Russian salad is typically made with boiled potatoes, carrots, and peas, as well as diced ham or chicken, hard-boiled eggs, and pickles. It is dressed with a mayonnaise-based sauce.
Ingredients
- 2 potatoes peeled and diced (about 2 cups)
- 2 carrots peeled and diced (about 2 cups)
- 1/2 cucumber peeled and diced (about 1 cup)
- 1/2 cup (35 g) frozen green peas
- 1/4 cup (45 g) chopped red onion
- 1/4 cup (195 g) chopped dill
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot of boiling water, cook the potatoes and carrots until tender, about 10 minutes. Drain and let cool slightly.
- In a medium bowl, combine the potatoes, carrots, cucumber, peas, onion, and dill.
- In a small bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill for later.
Notes
- For a creamier salad, use full-fat mayonnaise. For a lighter version, use Greek yogurt or light mayonnaise.
- If you don't have ham or chicken, you can use another type of cooked meat, such as turkey or beef.
- You can also add other vegetables to your salad, such as cucumber, celery, or bell pepper.
- To make your salad ahead of time, simply assemble the salad and then refrigerate it for up to 24 hours.
- For a more flavorful salad, add 1/4 teaspoon of garlic powder or a minced garlic clove to the dressing.
- If you don't have dill, you can use another fresh herb, such as parsley or chives.
- To make the salad ahead of time, assemble the salad without the dressing and refrigerate for up to 2 days. When ready to serve, add the dressing and toss to combine.