Ingredients with Measurements:
- 4 medium potatoes, peeled and cubed
- 3 medium carrots, peeled and cubed
- 1 cup frozen peas
- 1 cup diced cooked chicken
- 1 cup diced cooked ham
- 1 cup diced dill pickles
- 1/2 cup diced onion
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes and carrots
- Colander for draining vegetables
- Large mixing bowl
- Mixing spoon
Step-by-step instructions:
1. In a large pot, boil the potatoes and carrots until tender. Drain and let cool.
2. In a large mixing bowl, combine the cooled potatoes and carrots, frozen peas, diced chicken, diced ham, diced pickles, and diced onion.
3. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, chopped dill, salt, and pepper.
4. Pour the dressing over the salad and mix until well combined.
5. Cover and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
N/A
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 25g
Protein: 13g
Substitutions for ingredients:
- You can use canned peas instead of frozen peas.
- You can use turkey or beef instead of chicken or ham.
- You can use sweet pickles instead of dill pickles.
- You can use Greek yogurt instead of sour cream.
Variations:
- You can add chopped hard-boiled eggs to the salad.
- You can add chopped fresh parsley or cilantro for extra flavor.
- You can add diced red or green bell peppers for color and crunch.
Tips and tricks:
- Make sure to let the salad chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- You can make this salad ahead of time and store it in the refrigerator for up to 2 days.
- If the salad is too dry, add more mayonnaise or sour cream.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the salad in a large bowl or on a platter. Garnish with fresh dill or parsley.
Garnishes:
Fresh dill or parsley.
Pairings:
This salad pairs well with grilled meats, sandwiches, or as a side dish for a potluck or picnic.
Suggested side dishes:
Grilled vegetables, bread, or a green salad.
Troubleshooting advice:
If the salad is too dry, add more mayonnaise or sour cream. If it's too wet, add more vegetables.
Food safety advice:
Make sure to store the salad in the refrigerator and discard any leftovers after 2 days.
Food history:
Olivier salad, also known as Russian salad, is a popular dish in Russia and other Eastern European countries. It was invented by a Belgian chef named Lucien Olivier in the 1860s.
Flavor profiles:
This salad is creamy, tangy, and savory.
Serving suggestions:
Serve the salad as a main dish or as a side dish for a potluck or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian