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?
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:
- 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.
- Combine remaining ingredients with the potatoes and pile onto a plate. Smooth into a dome and serve.
- 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
-
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.
-
Combine remaining ingredients with the potatoes and pile onto a plate. Smooth into a dome and serve.
-
Enjoy.