Quick Russian salad is delicious both as an appetizer and as a side dish. Grandma Benedetta prefers this easy recipe with ready-made mayonnaise (classic, light, or vegan) and mixed boiled vegetables together, rather than the old-fashioned original one. This super quick and no-secrets version may not be perfect, but everyone at my house finds it delicious.
If desired, you can add drained and coarsely shredded tuna, diced hard-boiled eggs, olives, capers, pickles (such as 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 the ready-made Russian salad dressing (frozen vegetables) available at the supermarket (Bonduelle, Coop, Orogel).
Other vegetables that can be added include frozen green beans cut into pieces, pre-cooked red beetroot (recommended to add only at the end to avoid coloring the other ingredients red).
In Russian: оливье рецепт
SEASON: #carrots #potatoes and frozen peas – all year round.
FESTIVE appetizer RECIPES
- 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
- 1.5 cups potatoes (about 2 medium)
- 2/3 cup carrot (1 medium)
- 1 cup frozen peas (young)
- to taste coarse salt
- 2/3 cup mayonnaise (classic, light or vegan – To enhance the flavor of the mayonnaise, it can be seasoned with a teaspoon of mustard and apple cider vinegar)
Other ingredients and VEGETABLES that can be added
IN COOKING: fresh (or frozen) green beans cut into pieces, diced turnips, celery root or Jerusalem artichoke.
COLD: pickled gherkins, capers, sliced olives, mushrooms in oil, pre-cooked red beetroot (as the last ingredient to avoid coloring everything else red).
Herbs: parsley or chives.
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How many calories per 100 grams of Russian salad?
With the basic recipe above, there are about 90 calories per 100 grams of Russian salad.
Tools
- Cutting Board
- Peeler
- Knife smooth blade
- Saucepan tall and narrow
- Colander
Quick Russian Salad
First of all, bring a small amount of water to a boil in a tall and narrow pot, add salt.
In the meantime, peel the potato and carrots and cut both into small, uniform pieces.
When the water boils, add the potato and carrot cubes along with frozen peas (directly from the freezer). From the point the water returns to a boil, cook all the vegetables for about 5 minutes or until they reach the desired consistency.
Once the vegetables are cooked, drain them and let them cool slightly.
In a bowl, pour the mayonnaise and then the cooked and cooled vegetables. Mix.
HOW to serve and decorate
SERVE
– in individual serving glasses
– molded, pour the Russian salad into a bowl lined with cling film, press well and cover the surface. Refrigerate to set for at least an hour, then turn out onto a serving platter
– in a boat shape, inside a Belgian endive leaf or a leaf of early red chicory
DECORATE
Many ideas to garnish and decorate the Russian salad, I suggest a Google image search.
STORAGE
To best preserve Russian salad, store it in the refrigerator in an airtight container immediately after preparation. Consume within 3 days, as the flavors blend with resting and it becomes more flavorful.
FAQ (Questions and Answers)
How much is a portion of Russian salad?
For an appetizer or side dish of Russian salad, a portion of 80-150 grams per person is considered.
What is Russian salad called in Russia?
In Russia, Russian salad is known as “салат Оливье” (pronounced “salat Olivye”), named after the Belgian chef Lucien Olivier, who created it in the 19th century in 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.
