Quick Russian salad is delicious either as an appetizer or a side dish. Grandma Benedetta prefers this easy recipe with ready-made mayonnaise (classic, light, or vegan) and mixed boiled vegetables together, compared to the original old-fashioned one. This super-fast version and without secrets may not be perfect, but everyone at my house finds it delicious.
If desired, you can add drained and coarsely chopped tuna, diced hard-boiled eggs, olives, capers, pickles (like gherkins), diced cooked ham, or pieces of boiled chicken. It can be superficially decorated with wedges or slices of hard-boiled eggs, olives, and anchovies.
To prepare it even faster, you can use pre-made Russian salad mix (frozen vegetables) available at the supermarket (Bonduelle, Coop, Orogel).
Other vegetables that can be included: frozen green beans cut into pieces, pre-cooked red beet (I recommend adding it only at the end to avoid coloring the other ingredients red).
SEASON: #carrots #potatoes and frozen peas – all year round.
RECIPES appetizers for the holidays
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: All Seasons
- Energy 84.70 (Kcal)
- Carbohydrates 16.26 (g) of which sugars 2.38 (g)
- Proteins 3.26 (g)
- Fat 0.93 (g) of which saturated 0.03 (g)of which unsaturated 0.07 (g)
- Fibers 2.96 (g)
- Sodium 158.29 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Quick Russian Salad
- 7 oz potatoes (about 2 medium)
- 3.5 oz carrot (1 medium)
- 5.3 oz frozen peas (tender)
- to taste coarse salt
- 5.3 oz mayonnaise (classic, light, or vegan – To add more flavor to the mayonnaise, you can season it with a teaspoon of mustard and apple cider vinegar)
Other ingredients and VEGETABLES that can be added
COOKED: fresh (or frozen) green beans cut into pieces, diced turnips, celery root, or Jerusalem artichokes.
RAW: pickled gherkins, capers, sliced olives, mushrooms in oil, pre-cooked red beet (as the last ingredient to avoid coloring the rest red).
Herbs: parsley or chives.
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How many calories per 100 grams of Russian salad?
With the basic recipe above, each 100 grams of Russian salad contains about 90 calories.
Tools
- Cutting Board
- Peeler
- Knife smooth blade
- Casserole tall and narrow
- Colander
Quick Russian Salad
First of all, bring a small amount of water to boil in a tall and narrow pot, add salt.
Meanwhile, peel the potato and carrots and cut both into small and even pieces.
When the water boils, add the diced potatoes and carrots along with the frozen peas (directly from the freezer). After the water resumes boiling, cook all the vegetables for about 5 minutes or until the desired consistency is reached.
Once the vegetables are cooked, drain them and let them cool.
In a bowl, add the mayonnaise and then the cooked and cooled vegetables. Mix well.
HOW to serve and decorate
SERVE
– inside small serving glasses
– molded, place the Russian salad inside a bowl lined with plastic wrap, press well and cover on top. Place in the refrigerator to set for at least an hour, then invert onto a serving plate
– in a boat, inside a Belgian endive leaf or an early red radicchio leaf
DECORATE
There are many ideas to garnish and decorate the Russian salad, I recommend a Google image search.
STORAGE
To best store Russian salad, place it in the refrigerator inside an airtight container immediately after preparation. Consume within 3 days; with rest, the flavors blend and it becomes more flavorful.
FAQ (Questions and Answers)
What is a portion of Russian salad?
For an appetizer or side dish of Russian salad, consider a portion of 80-150 grams per person.
What is Russian salad called in Russia?
In Russia, Russian salad is known as “салат Оливье” (pronounced “salat Olivye”), named in honor of the Belgian chef Lucien Olivier, who created it in the 19th century at his restaurant in Moscow. The traditional recipe includes potatoes, peas, carrots, pickled cucumbers, hard-boiled eggs, mayonnaise, and meat such as chicken or boiled beef. This salad has become a classic Christmas dish and is appreciated for its combination of flavors and textures.
