Russian Salad

Russian salad was invented in 1860 by Lucien Olivier, the chef of one of the most famous Moscow restaurants, called Hermitage. Initially, it was called Olivier salad, but later it got the name we know it by today: Russian salad.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 300 g Salami, Mortadella (beef and pork)

  • 450 g Potatoes, white

  • 430 g Beans, fresh

  • 430 g Carrot, fresh

  • 5 pieces Cucumbers, sour

  • 5 pieces Egg, fresh

  • 3 pieces Onion, young

  • 0.25 teaspoons Spices, pepper, black

  • 0.5 teaspoons Salt, table

  • 100 ml Mayonnaise

  • 0.5 bouquet Thyme, raw

  • 3 twigs Parsley, fresh

Steps

  1. Peel the potatoes, wash them, and cut them into smaller cubes. Wash the carrots, scrape them with a knife, and cut them into smaller cubes. Drain the peas. Cut the cucumbers into smaller pieces. Wash and chop the onion. Wash the chives and parsley and shake them dry. Chop the chives and tear the parsley leaves.

  2. Place the potatoes in a larger pot and add enough cold water to cover them completely. Salt the water, bring it to a boil, and cook the potatoes over moderate heat for 10 minutes or until they soften (check with a long, thin knife). Meanwhile, place another pot on the stove, add water, and salt it. Add the carrots and cook them for a maximum of 10 minutes. Place the eggs in a pot with cold water, bring to a boil, then remove from heat and let them sit in the water for exactly 8 minutes. Then take them out of the water, cool them under running cold water, and peel them.

  3. Drain the cooked vegetables and let them cool. Cut the salami and eggs into small pieces. Place the vegetables, eggs, and salami in a larger bowl. In a smaller bowl, mix the mayonnaise and seasonings. Mix well, then add the mixture to the other ingredients in the bowl. Mix all the ingredients well and taste, adding more salt if needed. Place the salad in the refrigerator for at least one hour.

  4. Arrange the salad on serving plates and garnish with parsley leaves. Serve.

Nutrition Information (Per 100g)

  • Calories: 103.98 kcal
  • Fat: 4.77 g
    • Saturated Fat: 1.66 g
  • Carbohydrates: 8.19 g
    • Sugars: 2.02 g
  • Protein: 5.17 g
  • Fiber: 1.84 g

Advice

Instead of salami, you can use pieces of cooked or roasted poultry meat.