:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/OD_IhJ7LGMIydN5aU6Rq/bb186d2644e038a9f9968b9e997c9f.jpeg "Russian Olivier Salad")
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Russian Olivier Salad
Russian Salad, also known as Olivier Salad, is a traditional dish in Russia, usually enjoyed for celebrations. It's a combination of various vegetables and proteins, bound in mayonnaise.
Ingredients
Salad
- 200 g boiled potatoes
- 200 g carrots
- 200 g peas
- 200 g sour pickles
- 200 g apple
- 200 g chicken breast
- 3 eggs
Dressing
- 200 ml mayonnaise
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pinch pepper
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Directions
Prepare and cook all the ingredients for the salad. Cook potatoes and carrots in boiling water until they are soft. Boil peas until tender. Cook chicken breast in boiling water until it's fully cooked. Hard boil the eggs. Let all ingredients cool down completely before cutting into cubes.
Chop all the salad ingredients into small cubes. Combine them in a big bowl.
In a small bowl, mix together mayonnaise, lemon juice, salt and pepper to create the dressing.
Pour the dressing over the salad ingredients in the big bowl. Mix until all ingredients are coated with the dressing.
Serve the salad immediately or refrigerate it for an hour before serving.
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TammersRussian Olivier Salad
Russian Salad, also known as Olivier Salad, is a traditional dish in Russia, usually enjoyed for celebrations. It's a combination of various vegetables and proteins, bound in mayonnaise.
Prepare and cook all the ingredients for the salad. Cook potatoes and carrots in boiling water until they are soft. Boil peas until tender. Cook chicken breast in boiling water until it's fully cooked. Hard boil the eggs. Let all ingredients cool down completely before cutting into cubes.
Chop all the salad ingredients into small cubes. Combine them in a big bowl.
In a small bowl, mix together mayonnaise, lemon juice, salt and pepper to create the dressing.
Pour the dressing over the salad ingredients in the big bowl. Mix until all ingredients are coated with the dressing.
Serve the salad immediately or refrigerate it for an hour before serving.
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