Ingredients with Measurements:
- 4 medium potatoes, boiled and cubed
- 4 medium carrots, boiled and cubed
- 4 hard-boiled eggs, chopped
- 1 cup cooked peas
- 1 cup diced cooked ham
- 1/2 cup diced dill pickles
- 1/2 cup diced onion
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large mixing bowl, combine the boiled potatoes, carrots, eggs, peas, ham, pickles, and onion.
2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature: Serve chilled
Serving size: 6-8 servings
Nutritional information:
Calories - 320
Fat - 20g
Carbohydrates - 25g
Protein - 10g
Substitutions for ingredients:
- You can use canned peas instead of fresh or frozen.
- You can use cooked chicken or turkey instead of ham.
- You can use sweet pickles instead of dill pickles.
Variations:
- Add chopped celery or bell pepper for extra crunch.
- Use sour cream instead of mayonnaise for a tangier flavor.
- Add fresh herbs like parsley or dill for extra flavor.
Tips and tricks:
- Be sure to let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- You can make this salad a day ahead of time and store it in the refrigerator until ready to serve.
- Adjust the amount of salt and pepper to your liking.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with fresh herbs or sliced pickles.
Garnishes:
- Fresh herbs like parsley or dill
- Sliced pickles
Pairings:
- This salad pairs well with grilled meats or sandwiches.
Suggested side dishes:
- Crusty bread or rolls
- Steamed vegetables
Troubleshooting advice:
- If the salad seems dry, add more mayonnaise or a splash of vinegar to the dressing.
Food safety advice:
- Be sure to refrigerate the salad promptly after serving to prevent bacterial growth.
Food history:
- Olivier salad, also known as Russian salad, was invented by Lucien Olivier, a Belgian chef who worked in Moscow in the 1860s.
Flavor profiles:
- This salad is creamy, tangy, and savory.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
Related Categories
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Region: Russian