Does anyone know good recipe for Russian salad?

Russian Salad: made with potatoes, turnips, carrots, ham, green beans and peas and tossed with mayonnaise.

INGREDIENTS:

1/2 cup cold cooked carrots, diced

1/2 cup cold cooked turnips, diced

1/2 cup cold cooked potatoes, diced

1/2 cup cold cooked green beans, cut into 1-inch pieces

1/3 cup cold cooked peas

1/4 cup mayonnaise

salt and freshly ground black pepper

1/3 cup julienned ham strips

1/3 cup julienned chicken strips (or pickled tongue, if you can find it and like it)

2 hard boiled eggs, sliced

4 rolled anchovy fillets

PREPARATION:

1. Toss the carrots, potatoes, turnips, green beans, and peas together in a bowl.

2. Mix in the mayonnaise and season with salt and pepper AND SERVE

OR RUSSIAN SALAD

150 g piece of cold roast beef

1 gherkin, Russian-type

3 cooked potatoes

2 cooked carrots

1 apple

120 g canned, drained peas

sauce:

75 ml smetana

25 - 50 ml mayonnaise

white pepper

Combine the ingredients for the sauce. Cut the vegetables, meat and apple into small cubes or thick strips. Gently mix in the peas and the sauce, season with pepper. Add more smetana or mayonnaise if necessary.

Cover the salad and let stand in refrigerator for a couple of hours. Serve the salad spooned on a bed of lettuce, garnish with wedges of tomato and hard-boiled eggs, dill sprigs etc.

OR 1 lb salad potatoes

1 cup of green beans, cut small

1 cup of carrots, cubed

1 cup of peas

1 red pepper, cut into cubes

1 onion, finely chopped

pickled cucumber, cut into cubes

1 tablespoon of capers

4 -5 anchovies ( optional ), chopped fine

light mayonnaise, enough to cover the salad

vinegar to taste

salt and pepper to taste

to decorate:

caviar

eggs, halved

lettuce, tomatoes...

boil potatoes, leave to cool and cut into cubes

cook the peas, carrots and beans, leave to cool

then mix all the ingredients together

add vinegar, salt and freshly ground pepper to taste

stir in the mayonnaise and leave in fridge for at least an hour

or can be left over night, covered with cling film

serve on lettuce leaves and egg halves placed on top, decorated with caviar

Although russian salad is obviously not a greek salad dish, is a regular dish used by the greeks to accompany food for a long time. It is an easy to make, colourful salad, ideal to have as an accompaniment to a main meal or for a light lunch.

2 large potatoes - boiled and diced

1/2 cup boiled dry beans

1/2 cup steamed runner (green) beans

3/4 cup boiled peas

2 or 3 cooked beetroot, diced

1 cooked carrot, diced

2 - 4 eggs, hard boiled and cooled

2 - 3 cups mayonnaise

to garnish

a few olives

1 teaspoon finely chopped parsley

1 tablespoon chopped gherkins

Keep back a few slices of beetroot and eggs. Put all the rest of the vegetables in a salad bowl.

Add half the mayonnaise and mix all in together well.

On top spread the rest of the mayonnaise.

Carefully garnish with the beetroot and eggs that we kept aside. Also garnish with a few gherkins and parsley on the surface of the mayonnaise.

Finish off with the olives.

Keep the salad refrigerated until ready to serve.

50 g fine beans

50 g frozen peas

1 carrot

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 tablespoon lemon juice

2 medium new potatoes, boiled

1 piece roast chickens

1 tablespoon capers

4 gherkins (pickels in vinegar)

1 large egg, hard boiled and peeled

1 medium beetroot, boiled

salt and pepper

1/4 cup freshly snipped chives

Not the one? See other Russian Salad with Chicken Recipes

< 60 mins Lunch/Snacks

Chicken Lunch/Snacks

Russian Lunch/Snacks

Summer Lunch/Snacks

Cut the beans in half and drop into a pot of boiling water.

Boil for one minute and scoop out.

Put in the peas and boil for two minutes.

Add them to the beans.

Peel the carrots and cut into matchstick strips, before boiling for two minutes.

Drain and reserve one tablespoon of the cooking water.

Put the mayonnaise in a mixing bowl.

Add the mustard, one teaspoon of the lemon juice and the water.

Stir to mix and then add the peas, beans and carrots.

Dice the potatoes and gherkins, cut the chicken into bite-sized chunks, and add all of that to the bowl, along with the capers.

Pile the salad in a low mound on two dinner plates or on a platter.

Cut the beetroot into strips and season with salt and pepper.

Toss with the remaining lemon juice.

Arrange the beetroot around the salad.

Use a medium grater to grate the egg over the top of the salad.

Scatter with chives and serve

Insalata Russa - From "The Silver Spoon" (Italian Cookbook) Make mayonnaise from: 2 egg yolks, 2tblsp lemon juice, salt and pepper. one million scant c. shelled peas 2/3 c green beans 6 cauliflower flowerets 2 potatoes 2 carrots 3 small dill pickles (drained & diced) one million cooked beet (diced) one million egg, complicated-cooked, shelled & diced Mayonnaise (above) cook dinner the peas, beans, cauliflower, potatoes and carrots in separate pans of boiling water until al dente. Drain properly and with the exception of peas, chop them. placed all vegetables in a salad bowl with the pickles, beet and egg. Stir in sufficient mayonnaise to variety a delicate combination. chill out for 2 - 3 hours. presently in the previous serving, manage the Russian Salad in a dome interior the process a dish and garnish to style.

lettuce , with vodka dressing

cabbage and potatoes

definitely not sushi