Russian salad that does not have a single origin but likely Russian origin, although Italian origins, specifically in Piedmont, cannot be ruled out. The ancient version of the Russian salad, among other ingredients, includes game, lobster or crayfish, truffle, and tongue, but also caviar which was generally used to decorate the Russian salad. In Russia, it is also known as Olivier salad after its discoverer.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: French
- Seasonality: All Seasons, Christmas
- Energy 95.50 (Kcal)
- Carbohydrates 18.64 (g) of which sugars 2.95 (g)
- Proteins 3.62 (g)
- Fat 0.97 (g) of which saturated 0.03 (g)of which unsaturated 0.09 (g)
- Fibers 3.45 (g)
- Sodium 108.48 (mg)
Indicative values for a portion of 110 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
Ingredients
- 3.5 oz carrots
- 5.6 oz potatoes
- 3.9 oz frozen peas
- 3.5 oz mayonnaise
Tools
- Saucepan
- Bowl
Steps
Peel the carrots and cut them into small cubes. Do the same with the potatoes after peeling them. Place the carrots, potatoes, and peas in the saucepan with cold water. If you are preparing the Russian salad during this period and using frozen peas, there’s no need to defrost them; cook them together with the rest of the vegetables for five minutes from boiling.
Do not exceed the cooking time; five minutes are really sufficient. As already mentioned above, do not discard the cooking water, but use it for other preparations. Drain the potatoes, carrots, and peas well and let them cool to room temperature.
Gently fold in the mayonnaise.
And here it is, the Russian salad, a simple side dish that is a staple on festive tables.
