Recipe of Russian salad
Russian salad or Russian salad, also known as Olivier salad, is a typical dish in several countries in Europe, Asia and America. Depending on the place, some of its ingredients may change, for example in this recipe we suggest using bacon, but you can replace it with tuna, ham, etc. You could even not add any meat and it would still be just as delicious.
Recipe Summary
Preparation
20 min
Cooking
10 min
Servings
12
Difficulty
Easy
Category
Appetizer
Ingredients
- 3 medium sized potatoes
- 1 carrot and a half
- 1 cup of frozen peas
- 1/2 cup of mayonnaise
- 2 hard-boiled eggs, chopped
- chopped green olives
- minced fried bacon
Join me and let's see how to make Russian salad
Instructions:
- Peel the potatoes and cut them into cubes.
- Wash and dice the carrot.
- Put the potatoes and carrot in a pot with hot water and a pinch of salt, until cooked. Punch them from time to time, if the knife goes in, they're ready.
- Add the peas and stir for 2 minutes.
- Strain the water from the vegetables and immediately add the mayonnaise, bacon, eggs and olives, stir until fully integrated.
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Tips for this recipe
Here are some useful tips to perfectly prepare Russian salad and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Russian salad to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 10 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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