Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

Like Italian eggs and Irish stew, Russian salad has become a Parsi standard. It also appears in modern Persian cooking as Salade Olivier. This is about as close to salad as Parsis of the previous generation ever wanted to come. It’s a delicious combination of cubed potatoes, beets, carrots, peas, and green beans coated in a mustardy mayonnaise, always homemade. In my aunt Mani’s house in Ootacamund, Russian salad would inevitably accompany a salted cut of meat known as “hump,” which resembl