Anyone have a recipe for a traditional Russian Salad?

Russian-Style Salad Niçoise:

Smoked trout and a creamy horseradish dressing stand in for the classic tuna and vinaigrette in this composed salad. Rather than serving the dressing on the side, you could dress the vegetables separately before arranging them on plates.

1 pound small beets (about 8)

1/4 pound haricots verts or thin green beans

1 pound small new potatoes, scrubbed

2 tablespoons minced shallots

2 tablespoons prepared horseradish

2 tablespoons sherry vinegar

2 tablespoons sour cream

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

3 tablespoons heavy cream

Salt and freshly ground pepper

1 tablespoon chopped fresh dill

2 whole smoked trout (about 1 pound each), skinned and boned, flesh flaked

6 hard-boiled eggs, quartered lengthwise

1 cup cherry tomatoes, halved

1. Preheat the oven to 425°. Wrap the beets in foil and bake for about 1 hour, or until tender when pierced. When cool enough to handle, peel the beets and cut them into 2-by- 1/2 -inch matchsticks or small wedges.

2. Bring a medium saucepan of lightly salted water to a boil. Add the haricots verts and cook until tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cool running water; pat dry. Pour off all but 2 inches of water from the pan and set a steamer basket inside. Add the potatoes and steam until tender, about 18 minutes. Let cool slightly, then quarter the potatoes.

3. In a medium bowl, combine the shallots, horseradish, vinegar, sour cream and mustard. Whisk in the oil, 1 tablespoon at a time, until emulsified. Whisk in the heavy cream and season with salt and pepper.

4. Just before serving, stir the dill into the dressing. In a bowl, toss the flaked trout with 1/4 cup of the dressing and mound on 4 large dinner plates. Garnish each serving with the beets, haricots verts, potatoes, eggs and tomatoes. Pass the remaining dressing separately.

Make Ahead: The vegetables and dressing can be refrigerated overnight.

Yield: 4

1

Insalata Russa - From "The Silver Spoon" (Italian Cookbook)

Make mayonnaise from: 2 egg yolks, 2tblsp lemon juice, salt and pepper.

1 scant c. shelled peas

2/3 c green beans

6 cauliflower flowerets

2 potatoes

2 carrots

3 small dill pickles (drained & diced)

1 cooked beet (diced)

1 egg, hard-cooked, shelled & diced

Mayonnaise (above)

Cook the peas, beans, cauliflower, potatoes and carrots in separate pans of boiling water until al dente.

Drain well and except for peas, chop them.

Put all vegetables in a salad bowl with the pickles, beet and egg.

Stir in enough mayonnaise to form a soft mixture.

Chill for 2 - 3 hours.

Shortly before serving, arrange the Russian Salad in a dome in the middle of a dish and garnish to taste.

in case you like something a sprint distinctly spiced and salty, right that's a recipe for one in each and every of my admired salad concoctions. it somewhat is totally colourful and would not take too long to make. distinctly spiced Spring green Salad with Tomato Garnish Spring vegetables Shredded Carrots Diced Cucumber Diced green Pepper Sliced Pickled Banana Peppers (while procuring, in a jar via the pickles) Sliced green Olives (black artwork, too) Dressing / garnish: a million Can of Diced Tomatoes with green Chilies 2-4 Tablespoons minced garlic (looking on how lots you like garlic) a million Medium White Onion, diced 2-3 Tablespoons Dried Cilantro 2-4 Tablespoons extra advantageous Virgin Olive Oil mixture each and all of the climate for the garnish jointly. make certain to shop the juice from the tomatoes. The garnish is thick and chunky (like salsa). Toss the garnish with something of the salad or bypass away it on the area for human beings to characteristic themselves. I oftentimes make some garlic bread with this salad. i exploit vegan bread, Earth stability and garlic salt and positioned the bread interior the oven on extreme broil for approximately 5 minutes.

BEET SALAD

Ingredients

2 1/2 c grated boiled beet.

4 tb grated horseradish.

2 tb oil.

2 1/2 tb sugar.

1 1/2 tb vinegar.

Method

Combine all ingredients, stir carefully and leave in a cold place for 2 hours before serving.

1 sm. pkg. cream cheese

20 lg. marshmallows

1 sm. box lime Jello

1 sm. can crushed pineapple

1/2 c. chopped pecans

1/2 c. mayonnaise

1 c. mashed bananas

1/2 c. evaporated milk

Dissolve Jello in 1 cup hot water. Place over low heat and melt cream cheese and marshmallows. Cool slightly. Add remaining ingredients and put in mold, tupperware keeper, or pyrex and put in refrigerator to congeal.

RUSSIAN POTATO SALAD

6 to 8 med. potatoes, peeled and cut up

1 sm. sour cream

1 pkg. frozen peas and carrots

1 c. mayonnaise (approx.)

1 lg. onion, finely sliced

2 eggs, hard boiled, sliced

Salt and pepper to taste

Cook potato cubes until partially cooked. Add peas and carrots and continue to cook until potatoes are finely cooked. Drain.

While still warm, add onion rings, mayonnaise, sour cream and sliced eggs. Mix well and season to taste. Add enough mayonnaise to make moist. Potatoes will absorb moisture as it cools.

Garnish with sliced hard boiled eggs and parsley if desired.

You can browse this site. There is a link that has several thousand recipes and you may find it. Good luck.