Russian Potato Salad Olivier (From South Russia) |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
There are so many versions of this salad. This is one of the simplest Russian salads. I do not think I know anybody who didn't like this salad after they tried it. I believe every Russian lady knows how to cook this one in her own way. Here is my version of this traditional Russian salad. Ingredients:
4 medium idaho potatoes |
5 hard-boiled eggs |
1 medium pickle |
1/2 english cucumber |
16 ounces canned peas, drained |
1 green apple |
1 (16 ounce) package bologna (i prefer chicken bologna) |
1/2 cup mayonnaise (more or less depending on your taste) |
1/4 teaspoon salt (optional) |
1/4 teaspoon pepper (optional) |
Directions:
1. Boil potatoes and eggs, let cool.
2. Shred potatoes and eggs using hand grinder or cut into 1/4-inch dice.
3. Dice bologna, cucumbers and/or pickles as well as apple. (pill apple beforehand).
4. Drain the can of peas.
5. Combine all ingredients in a large bowl and mix well adding salt, pepper and mayonnaise as needed.
6. Move well mixed salad into a large serving bowl.
7. Note: if you prefer creamier salad, shred your ingredients, if you prefer to taste each ingredient in your salad cut them. I prefer shredding, I think it tastes better and takes less time to prepare. You can also add shredded fresh or cooked carrots, as well as diced of azalea onion. I usually cook my potatoes and eggs a day before and let them stand in refrigerator. Also, if you short on time, you can make this salad a day before, but do not put mayonnaise until ready to serve.
|
|