Russian Salad

Name: Russian Salad (Salat Olivje)
Cuisine: Russian
Ingredients: 3 potatoes; 4 carrots; 400 g/14 oz/3½ cups frozen peas; 3 eggs; 150 g/5 oz Salted Cucumbers; 175 g/6 oz/¾ cup mayonnaise; 200 g/7 oz cooked or smoked game, wild poultry, turkey or chicken, thinly sliced; 200 g/7 oz cooked or smoked game, wild poultry, turkey or chicken, thinly sliced; 200 g/7 oz cooked or smoked game, wild poultry, turkey or chicken, thinly sliced; 200 g/7 oz cooked or smoked game, wild poultry, turkey or chicken, thinly sliced; 200 g/7 oz cooked or smoked game, wild poultry, turkey or chicken, thinly sliced; 2 spring onions (scallions); 2 spring onions (scallions); salt and ground black pepper; salt and ground black pepper; 5-6 fresh dill sprigs, to garnish

Salat Olivje

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

The creamy Russian Salad was devised in the 1880s by Lucien Olivjer, French chef of the Hermitage Restaurant, in Moscow. The dish has since travelled the world under the name of Salade Russe. To serve as they would in Russia, try heaping the salad into a pyramid shape.

Ingredients

3 potatoes
4 carrots
400 g/14 oz</

Method

Put the potatoes in a pan of salted water, bring to the boil then cook for about 20 minutes until tender. Drain and leave to cool. Put the carrots in a separate pan of salted water, bring to the boil and cook for 25 minutes.
One minute before the end of the cooking time, add the peas to the pan, return to the boil and continue cooking. Drain and leave to cool.

Energy 455kcal/1890kJ; Protein 28.1g; Carbohydrate 12.8g, of which sugars 5g; Fat 32.8g, of which saturates 5.7g; Cholesterol 387mg; Calcium 162mg; Fibre 4.3g; Sodium 963mg.