Russian Salad (Olivier) Recipe

How to make Russian salad

Being on a mostly plant-based diet, I can’t say I normally enjoy most Russian food but, every once in a while I get homesick and crave some of my favorites. A week ago we hosted a party for Tony’s dad’s birthday and while I love his family (they’re wonderful and have fully accepted me into their homes and lives), it always makes me miss mine. In an ideal world I would love to have parties with both our families there. One problem, they’re 5 hours away in Brooklyn, NY while we live in Malden, MA. As I was planning the dishes for the party, I decided to make one of my favorite zakuska. I have fond memories of always eating tons of Russian salad growing up made by various members of my family (probably explains while I was a chubby kid).

I first started by gathering the ingredients

  • 1/3 lb of turkey bologna (most people usually use regular bologna and probably more of it)
  • 1 can (15 oz) of sweet peas
  • 3 middle size potatoes
  • 4-5 middle size carrots (I used more because I got these smaller organic ones from the farmer’s market)
  • 5 eggs
  • Green and red onion to taste (I used 4 green onion stems and 1/4th medium red onion)
  • 1/2 bunch of fresh dill
  • 6 middle size pickles (I started with 4 but added 2 after tasting)
  • Ground black pepper to taste
  • 1 tablespoon of light Mayo

1. Peel the potatoes and boil the potatoes and carrots and let them cool to room temperature. Hard boil the eggs as well and let them cool down to room temperature. I peeled the potatoes before and the carrots after boiling.

2. Dice and cube potatoes, carrots, bologna, eggs, onions and pickles.  I use this handy contraption that my mother got for me a few years ago when she realized I’m more likely to chop a finger off than an onion. I used the big one for the potatoes and eggs and the smaller one for everything else. If you’re old school or just not a complete moron like me you can chop them with a modern invention called a knife.

3. Add all the chopped potatoes, carrots, eggs, onions, sweat peas, pickles, bologna and dill together and mix!

4. Add 1 tablespoon of mayo (or more if you love mayo) and pepper to taste and keep mixing!

5. Serve and enjoy!

One thought on “Russian Salad (Olivier) Recipe”

Your Two Cents

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s