Russian Salad

When it comes to iconic salads, Russian Salad, also known as Olivier Salad, stands as a testament to the harmonious fusion of flavours and textures. Originating in the 19th century in Russia, this salad has become a global favourite, gracing tables at festive occasions and family gatherings alike. Combining a medley of ingredients that come together in perfect symphony, Russian Salad is a celebration of diverse tastes and culinary craftsmanship.

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 cups boiled and diced potatoes
• 1 cup boiled and diced carrots
• 1 cup boiled and diced green peas
• 1 cup boiled and diced cooked chicken or ham (optional)
• 1/2 cup finely chopped pickles
• 1/2 cup cooked and diced apples (for a sweet twist)
• 1/2 cup cooked and diced pineapple (for a tropical touch)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons mustard sauce
• Salt and pepper to taste
• Freshly chopped herbs for garnish (parsley, dill, or chives)

Instructions:

1. Prepare the Ingredients: Begin by boiling the potatoes, carrots, and peas until they are tender but not mushy. Drain and let them cool. Also, if you’re including meat in your salad, cook and dice it into bite-sized pieces.
2. Chop and Dice: Carefully dice the cooked potatoes, carrots, and green peas into uniform cubes. The uniformity in size ensures even distribution of flavors and a pleasing texture in every bite.
3. Mix the Base: In a large mixing bowl, combine the diced potatoes, carrots, peas, and optional meat. Gently fold the ingredients together to prevent mashing the vegetables.
4. Add the Flavors: Incorporate the finely chopped pickles, cooked apples, and pineapple. These ingredients introduce a delightful balance of tanginess, sweetness, and freshness to the salad.
5. Create the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, and mustard sauce until you have a smooth and creamy dressing. The mustard adds a subtle kick that elevates the overall flavor profile.
6. Unite the Ingredients: Pour the dressing over the mixed ingredients in the large bowl. Gently fold everything together until the dressing evenly coats all the elements. Season with salt and pepper to taste, keeping in mind the inherent flavors of the pickles and meat.
7. Chill and Infuse: Cover the bowl with plastic wrap and refrigerate the salad for at least an hour. This allows the flavors to meld, creating a harmonious blend that’s even more delightful upon serving.
8. Garnish and Serve: Just before serving, sprinkle freshly chopped herbs, such as parsley, dill, or chives, over the salad. These herbs not only add a burst of color but also contribute to the overall freshness of the dish.

Print

Russian salad

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Whether enjoyed as a side dish at a festive gathering or as a light and refreshing meal on a summer day, the Russian Salad stands as a testament to the magic of creative cooking. So, gather your ingredients, embark on a culinary adventure, and relish the symphony of flavors that is the Russian Salad.

Course: Salad

Cuisine: French

Keyword: russian salad

Servings: 8 people

Calories: 261 kcal

Ingredients

• 2 cups boiled and diced potatoes
• 1 cup boiled and diced carrots
• 1 cup boiled and diced green peas
• 1 cup boiled and diced cooked chicken or ham optional
• 1/2 cup finely chopped pickles
• 1/2 cup cooked and diced apples for a sweet twist
• 1/2 cup cooked and diced pineapple for a tropical touch
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons mustard sauce
• Salt and pepper to taste
• Freshly chopped herbs for garnish parsley, dill, or chives
• Instructions:

Instructions

Prepare the Ingredients:

1. Begin by boiling the potatoes, carrots, and peas until they are tender but not mushy. Drain and let them cool. Also, if you're including meat in your salad, cook and dice it into bite-sized pieces.

Chop and Dice:

1. Carefully dice the cooked potatoes, carrots, and green peas into uniform cubes. The uniformity in size ensures even distribution of flavours and a pleasing texture in every bite.

Mix the Base:

1. In a large mixing bowl, combine the diced potatoes, carrots, peas, and optional meat. Gently fold the ingredients together to prevent mashing the vegetables.

Add the Flavours:

1. Incorporate the finely chopped pickles, cooked apples, and pineapple. These ingredients introduce a delightful balance of tanginess, sweetness, and freshness to the salad.

Create the Dressing:

1. In a separate bowl, whisk together the mayonnaise, sour cream, and mustard sauce until you have a smooth and creamy dressing. The mustard adds a subtle kick that elevates the overall flavour profile.

Unite the Ingredients:

1. Pour the dressing over the mixed ingredients in the large bowl. Gently fold everything together until the dressing evenly coats all the elements. Season with salt and pepper to taste, keeping in mind the inherent flavours of the pickles and meat.

Chill and Infuse:

1. Cover the bowl with plastic wrap and refrigerate the salad for at least an hour. This allows the flavours to meld, creating a harmonious blend that’s even more delightful upon serving.

Garnish and Serve:

1. Just before serving, sprinkle freshly chopped herbs, such as parsley, dill, or chives, over the salad. These herbs not only add a burst of colour but also contribute to the overall freshness of the dish.