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Appetizers Sides

Russian Salad

History: Historians believe that this salad was the creation of a French chef, M. Olivier, owner and chef of The Hermitage restaurant in Moscow, Russia in the 1860s. Originally cold roast game was used in the salad instead of chicken.

All I know is that I can’t imagine the Christmas season without it….can you?

Russian Salad

Image by Yolanta Ivanova

INGREDIENTS:

  • 2-3 potatoes
  • 1 carrot, finely chopped
  • Small handful of frozen peas
  • 1 hard-boiled egg, finely chopped
  • 220g mayonnaise
  • 1 small can good quality tuna in olive oil
  • 12-15 good quality Spanish green olives, finely chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • Squeeze of lemon
  • ½ tsp salt
  • Selection of toasted bread or breadsticks for serving

Method:

  1. Peel the potatoes and cut into 2 or 3 large pieces then boil until tender. Remove from the water and allow to cool, then dice into 1cm cubes.
  2. Combine remaining ingredients with the potatoes and pile onto a plate. Smooth into a dome and serve.
  3. Enjoy.
Russian salad
Prep Time
30 mins
Cook Time
20 mins
Total Time
1 hr
 
Course: Salad
Cuisine: French
Calories: 261 kcal
Ingredients
  • 2-3 potatoes
  • 1 carrot finely chopped
  • Small handful of frozen peas
  • 1 hard-boiled egg finely chopped
  • 220 g mayonnaise
  • 1 small can good quality tuna in olive oil
  • 12-15 good quality Spanish green olives finely chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • Squeeze of lemon
  • ½ tsp salt
  • Selection of toasted bread or breadsticks for serving
Instructions
  1. Peel the potatoes and cut into 2 or 3 large pieces then boil until tender. Remove from the water and allow to cool, then dice into 1cm cubes.
  2. Combine remaining ingredients with the potatoes and pile onto a plate. Smooth into a dome and serve.
  3. Enjoy.

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