Ingredients with Measurements:
- 4 large potatoes, peeled and cubed
- 2 carrots, peeled and diced
- 1 cup frozen peas
- 1 cup diced pickles
- 1/2 cup diced onion
- 1/4 cup chopped fresh dill
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, boil the potatoes and carrots until tender, about 15 minutes. Drain and let cool.
2. In a mixing bowl, combine the cooled potatoes and carrots with the frozen peas, pickles, onion, and dill.
3. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper.
4. Pour the dressing over the potato mixture and stir until well combined.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 30g
Protein: 5g
Sodium: 520mg
Substitutions for ingredients:
- Instead of fresh dill, you can use dried dill.
- You can use frozen corn instead of peas.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Use sweet potatoes instead of regular potatoes.
- Add chopped bell peppers for extra crunch.
Tips and tricks:
- Be sure to let the potatoes and carrots cool completely before mixing with the other ingredients.
- If you prefer a creamier salad, add more mayonnaise and sour cream.
- This salad can be made a day in advance and stored in the refrigerator.
Storage instructions:
Store the 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 individual plates.
Garnishes:
Garnish with additional chopped fresh dill or sliced pickles.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of crusty bread or a green salad.
Troubleshooting advice:
If the salad is too dry, add more mayonnaise and sour cream.
Food safety advice:
Be sure to store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
Olivier salad, also known as Russian salad, was invented in the 1860s by Lucien Olivier, a Belgian chef who worked in Moscow.
Flavor profiles:
This salad is creamy, tangy, and slightly sweet.
Serving suggestions:
Serve this salad as a side dish or as a main course for a light lunch.
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Region: Russian