Russian Salad (known to the rest of the world as Salad Olivier and as ruska salata in the Balkans) is a holiday staple in every Balkan home. This shapeshifter easily transforms from an appetizer into a fancy side, or, with a slice of bread, into main course.
- 3 Russet potatoes (medium, peeled, cooked, diced small)
- 5–6 eggs (hard boiled, peeled, diced)
- 4 carrots (medium, peeled, cooked, diced)
- 12–14 ounces sweet peas (cooked)
- 12 ounces ham (or dried/smoked beef, cooked skinless chicken or fish, diced)
- 4–6 pickles (medium, diced small)
- 4–5 ounces mayonnaise
- Salt and pepper to taste
- In a large bowl start layering ingredients. As you’re adding them mix them until they’re thoroughly integrated.
- Add mayo in batches, and continue stirring until integrated. Transfer salad into the serving bowl. Cover with saran wrap and leave in the fridge for at least 3-4 hours, preferably overnight.
Keep covered in the fridge for up to 4 days.
Vegetable alternatives: canned or frozen carrots and peas instead of fresh. If using canned peas and carrots no need to boil them, just wash thoroughly. If using frozen carrots and peas add them to the cooking pan as soon as eggs start to boil.
Most people overdo the mayo. Not you though! Blend in just enough mayo to combine everything, but not enough to swallow the ingredients.
For the Orthodox fast approved Russian salad use fish instead of meat, skip eggs and add fast approved dressing.
You’re welcome to cook vegetables in the same pan as eggs, but you don’t have to if it makes you nervous.
- Serving Size: 1 bowl
- Calories: 299
- Sugar: 7.1g
- Sodium: 1244mg
- Fat: 13.2g
- Saturated Fat: 3.2g
- Carbohydrates: 30g
- Fiber: 6.3g
- Protein: 15.8g
- Cholesterol: 152mg
Keywords: Russian Salad, Salad Olivier, ruska salata