Russian Potato Salad Also known as Olivier Salade
If you want to add more gluten free and dairy free recipes to your recipe box, Russian Potato Salad Also known as Olivier Salade might be a recipe you should try. This recipe serves 8 and costs 57 cents per serving. This side dish has 254 calories, 9g of protein, and 17g of fat per serving. It is an inexpensive recipe for fans of Eastern European food. It is perfect for The Fourth Of July. Head to the store and pick up carrots, dill, meat, and a few other things to make it today. It is brought to you by Copy Kat. 114 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is pretty good. If you like this recipe, you might also like recipes such as Russian Style Salad(Salat Olivier), Olivier Potato Salad, and Olivier Salad.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
2 carrots (optional)
1 large dill or sour pickle
2 boiled eggs, diced
3/4 cup mayonnaise
1 cup meat (can be ham, turkey, corned beef, any type of left over beef, corned beef is my favorite)
1 cup green peas (frozen or canned)
1 1/2 pounds boiled potatoes
1/2 cup white onion, chopped fine
Equipment:
bowl
pot
Cooking instruction summary:
Peel and boil potatoes cooking until tender. If you desire to have carrot in your salad add a couple of peeled carrots halfway through the potato cooking process. In a separate pot, boil eggs until they are cooked through. Allow the potatoes, eggs, and carrots, if used to cool before dicing into bite sized pieces and placing in a bowl. Add finely chopped onions, and a chopped dill pickle. Add green peas and mayonnaise. Stir all together until well blended. You may wish to season with salt and pepper before serving.This is a very flexible recipe, this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really add the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.
Step by step:
1. Peel and boil potatoes cooking until tender. If you desire to have carrot in your salad add a couple of peeled carrots halfway through the potato cooking process. In a separate pot, boil eggs until they are cooked through. Allow the potatoes, eggs, and carrots, if used to cool before dicing into bite sized pieces and placing in a bowl.
2. Add finely chopped onions, and a chopped dill pickle.
3. Add green peas and mayonnaise. Stir all together until well blended. You may wish to season with salt and pepper before serving.This is a very flexible recipe, this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really add the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.
Nutrition Information:
