I have posted this salad before and it is called Olivier and or Russian potato salad. I love this salad very much and decided to refine the recipe so that it would be a lot simpler to make. The original recipe is long and takes much longer. This version has no meat in it and is much more true to the term potato salad. It also has no pickles in it. This is not just a summer salad in Russia it is a anytime of the year salad. So give it a try or give the other recipe a try – You will find that you like any version of the Russian Potato Salad…
No Meat – Russian Potato Salad:
6 to 7 medium potatoes – peeled and cut up in cubes
1 cup of sour cream
1 medium can of peas
1 medium can of diced carrots
1 cup Mayonnaise or Miracle Whip – according to which part of world you are from!
1 onion, finely diced
2 eggs – hard boiled and diced
Salt and pepper to taste
Cook potato cubes until done (firm not mush) – Drain.
Add can of peas and can of carrots – drain excess liquid off – Mix with the hot potatoes to help cool the potatoes down.
Inportant – While still warm, add diced onion, mayonnaise, sour cream and diced eggs.
Mix well and season to taste. (I know that many will eat salad at this point and it is very good warm…)
Potatoes will absorb moisture as it cools in refrigerator. So you may want to add more mayonnaise if you so desire.
Once cooled – you can garnish with an extra sliced hard boiled egg and parsley if desired. Paprika is nice to sprinkle on top.
Time to eat and say Yummy for the Tummy…
Note: I like to add diced cheese also to this salad. I also like to leave the peeling on but that is not a Russian tradition. A touch of fresh garlic makes this salad come to life also. In fact you can add almost anything you want to this salad and it will come out great. – well almost 🙂
Windows to Russia!
comments always welcome.