Russian salad

| April 16, 2013 | Reply

The possibilities when preparing potatoes are endless, but the Belgian chef Lucien Olivier invented one of Moscow’s most popular salad, called “Russian salad” or “Olivie”. The original recipe includes a lot more expensive ingredients, whereas the following rustic-alternative version substitutes the originals, the flavor remains authentic and additively delicious!

Servings: 6

You need:

  • 2 large potatoes russian-salad_1in
  • 3 medium carrots
  • 1 cup (110g) green peas
  • ½ cup (60g) corn kernels
  • 1 spring onion, finally chopped
  • 4-5 pickled cucumbers, sliced
  • ½ bunch fresh dill, finally chopped
  • 1+½ lemon, juiced
  • a pinch of salt
  • freshly ground black pepper
  • 5 tablespoons mayonnaise*


Place the potatoes and carrots in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.

The last 5 minutes, add the peas and corn kernels. Drain the vegetables well in a colander and allow them to cool for a while.

Dice the potatoes and carrots into small pieces.

Place all the vegetables in a large bowl.

Pour the lemon juice. Season with salt and freshly ground black pepper. Add the mayonnaise.

Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold at room temperature.

* For the vegan and gluten-free version use equivalent products.

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Category: Salads

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