AUTHENTIC RUSSIAN SALAD 'OLIVYE'
This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Provided by lovefullofpie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g
RUSSIAN SALAD
Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It's a beloved, traditional party dish riffed on almost everywhere but my own home: I'd only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.
Provided by Gabrielle Hamilton
Categories salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 6 1/2 cups (about 12 servings)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil. Season with salt.
- Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
- Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
- Gently add the eggs, and allow to boil 10 minutes.
- While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
- Once the eggs are cooked, drain them, and peel under cold running water.
- Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
- In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
- Refrigerate overnight, and serve cold.
RICE & PEAS
Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans
Provided by Anna Glover
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Yield Serves 4 as a side
Number Of Ingredients 6
Steps:
- Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
- Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.
Nutrition Facts : Calories 335 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium
More about "russian peas recipes"
RUSSIAN SALAD (ENSALADA RUSA OR OLIVIER SALAD) - EATING …
From eatingeuropean.com
4.9/5 (15)Total Time 35 minsCategory Appetizer, Side DishCalories 335 per serving
ENSALADA RUSA (RUSSIAN POTATO SALAD) - TASTES BETTER …
From tastesbetterfromscratch.com
SPLIT PEA SOUP (MY GRANDMA'S RECIPE) - MOMSDISH
From momsdish.com
EASY RUSSIAN SALAD - INSALATA RUSSA - INSIDE THE RUSTIC …
From insidetherustickitchen.com
OLIVIER SALAD (RUSSIAN POTATO SALAD) - COPYKAT RECIPES
From copykat.com
10 TASTY PEAS RECIPES – A COUPLE COOKS
From acouplecooks.com
HOW TO MAKE THE PERFECT RUSSIAN SALAD | FOOD | THE GUARDIAN
From theguardian.com
RUSSIAN BEET SALAD, SHREDDED RAW BEET SALAD, RED CABBAGE SALAD
From natashaskitchen.com
OLIVIER POTATO SALAD (Салат Оливье) - MOMSDISH
From momsdish.com
RUSSIAN POTATO SALAD (OLIVIER SALAD) - SWEET & SAVORY
From sweetandsavorybyshinee.com
OLD RUSSIAN SNACK, “PEAS KOLODKOY”, AKA “PEA PUDDING” (RECIPE)
From rbth.com
RECIPES USING ENGLISH PEAS - THE SPRUCE EATS
From thespruceeats.com
PEA SOUP – RUSSLANDJOURNAL.DE ENGLISH
From russlandjournal.de
RUSSIAN RECIPES WITH PEAS - 10 RECIPES | BONAPETI.COM
From bonapeti.com
RUSSIAN PEAS | BEST SIDE DISH RECIPE
From sidedish.pages.dev
100 MAIN RUSSIAN DISHES - RUSSIA BEYOND
From rbth.com
HOW TO COOK PEAS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
RUSSIAN POTATO SALAD (OLIVYE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
RUSSIAN PEAS RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love