Russian Salad


Russian salad (salad Olivier) has a very interesting history and is a further evidence of the common roots of the Russian and French cuisine. This salad has been created by Lucien Olivier, who worked for the famous Moscow restaurant Hermitage.

The original recipe is different from the one we know and the secret lies in the dressing. Olivier’s variant contain the following ingredients: meat of grouse, veal tongue, caviar, lettuce, Atlantic Crab, capers and smoked duck.
This salad became very popular in Eastern European countries and Russia, but in the version that I will present.
My memories of this salad take me back to my childhood when my parents invited guests at home and we began intensive preparation of appetizers, main dishes etc..

3 - medium sized potatoes
400 g - mayonnaise
300 g - frozen peas
3 - hard boiled eggs
3 - carrots
200 g - ham
20 g - cream
2 tsp - Lemon juice
4 - sterilized cucumbers
Salt and pepper

Cut the potatoes and carrots into small cubes about 1 cm and put the potatoes to boil for about 15 minutes in salted water (1 liter of water. - 1 teaspoon salt).  Add the peas to the boling water 3-4 minutes before the carrots and potatoes are ready. When the vegetables are boiled, drain them and  leave aside to cool. In a Fox Run 12-Quart Stainless Steel Mixing Bowl mix mayonnaise, chopped ham, cream, lemon juice, and chopped cucumbers. Mix them well and add the cooked vegetables, then put the salad in the fridge (bowl covered with foil) for an hour or two. Enjoy!

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