Russian Salad (Olivier Salad)
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Calories
310 kcal
-
Cuisine
Russian, Eastern European
Russian Salad (Olivier Salad)
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Russian Salad (also known as Olivier Salad, Salad Olivieh, or Rus Salatasi) is a simple, colorful, and delicious salad dish originating from Russia.
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Ingredients
- 300 g potato cut in small cubes
- 200 g carrot cut in small cubes
- 100 g peas frozen or fresh
- 100 g sweetcorn (optional)
- 50 g cornichons (cut in small cubes)
- 2 tablespoon dill finely chopped, fresh
- 1 tablespoon flat-leaf parsley (finely chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon paprika
- 200 g mayonnaise
- 1 teaspoon mustard (optional)
Instructions
- Peel and dice the carrots, place them in a saucepan filled with cold water and bring it to a boil on medium heat.
- Let the carrots cook for 10 minutes while preparing the potatoes.
- Peel and dice the potatoes and then add them to the pan with half-cooked carrots.
- Cook the potatoes and carrots together for another 10 minutes while preparing/chopping the rest of the ingredients.
- Chop the cornichons into small cubes and finely chop the herbs while the potatoes and carrots are cooking, set them aside.
- When the potatoes and carrots are almost cooked, add the frozen peas and sweetcorn to the pan, and cook them together for a few more minutes. You can check the doneness of the vegetables with a small knife.
- Drain the vegetables, place them on a colander, and let them cool down before building your salad.
- When the vegetables are cooled down, place them in a large bowl and then add mayonnaise, salt, paprika, and black pepper along with the chopped dill and parsley.
- Give it a good stir and transfer it to a serving plate.
- Refrigerate your salad for at least half an hour before garnishing with some fresh herbs and serving.
Equipments used:
Notes
- If you have the time, cook the vegetables a couple of hours or a day ahead to give them enough time to cool to room temperature.
- Add some mustard to your Russian potato salad if using store-bought mayonnaise instead of homemade!
- You can check the doneness of the vegetables with a small knife.
- Refrigerate your salad for at least half an hour before garnishing with some fresh herbs and serving.
- This recipe yields 6 portions as a side dish. You can half the recipe as well as double or triple it by using the buttons on the recipe card.
- The leftovers of Russian Salad would keep for up to three days when refrigerated in an airtight container.
- Decorate your salad with hard-boiled eggs, black olives, and/or slices of cooked beetroot for an impressive presentation for your special gatherings.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
15g
(88%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
14mg
(5%)
Sodium
534mg
(22%)
Potassium
409mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
5852IU
(117%)
Vitamin C
21mg
(23%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 534mg | 22% |
| Potassium | 409mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5852IU | 117% |
| Vitamin C | 21mg | 23% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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