Russian salad is a wholesome, hearty, satisfying salad that is delightful to enjoy as a side dish or a snack. This Russian salad is a vegetarian adaptation of the traditional Russian salad. It's a quick & easy-to-prepare salad recipe with healthy, nutritious ingredients like potato, peas, carrots, beans, diced pineapple and eggless mayonnaise. This salad is a meal on its own. It's loaded with lots of colourful vegetables and fruits and finished with creamy mayo; this Russian salad is so satisfying and filling!Traditionally, Russian salad is also known as Olivier salad. Olivier salad is a traditional salad dish in Russian cuisine. Lucien Olivier originally created this salad for a Moscow restaurant called Hermitage in the 1860s. Olivier's salad instantly became immensely popular with Hermitage regulars and became the restaurant's signature dish. With time, It became very popular in Russia and can now be found in any restaurant worldwide. It is usually made with diced boiled potatoes, carrots and brined pickles, together with optional vegetable or fruit ingredients such as green peas, eggs, onions and apples, optional meat ingredients such as diced boiled chicken, sausage, ham, or hot dogs, with salt, pepper and mustard sometimes added to enhance flavour, and dressed with mayonnaise. It's a staple at every holiday dinner table, especially on Christmas and New Year's Eve.This Russian salad recipe is incredibly versatile and can be customized in many ways. You can add any vegetable or fruit of your choice to this salad. You can prepare it beforehand and serve it later.
Utensil and Tools
- Borosil Glass Mixing Bowl
- Faber Hobtop
- Prestige Saucepan Pan
- Silicon Spatula
Ingredients
- 2 medium (¾ cup) Potato
- 1 medium (½ cup) Carrot
- ¾ cup Pineapple , diced
- ¼ cup French Beans
- ¼ cup Green Peas , shelled
- ¼ cup Red Bell Pepper
- 4-5 Lettuce leaves
- ¾ cup Mayonnaise
- Salt to taste
- ½ tsp Black Pepper Powder
- 2 tbsp Pomegranate Arils (optional) For garnishing
Video
Instructions
- Wash and peel the carrot and potatoes. Chop the potatoes into small cubes and put them into water. Chop the carrot into small pieces and set it aside.
- Boil the water into a pan and add some salt to the water.
- First, add the potatoes and cook them on a medium-high flame for 3-4 minutes. Cook them until they become tender, not mushy. Strain them and transfer them to a bowl. Set it aside.
- Add carrot pieces and cook them on a medium flame for 3-4 minutes until they become soft and tender. Strain them and transfer them to a bowl. Set it aside.
- Add the French beans and cook them on a medium flame for 2-3 minutes until they become soft and tender. Strain them, transfer them to a bowl and keep them aside.
- Add green peas to the same boiling water and cook for 3 minutes until they become soft and tender. Strain and transfer them to a bowl and let it cool down. (Note: Do not discard the water; use it in the curry or soup preparations.)
- Take a big mixing bowl and add mayonnaise. Add salt to taste and black pepper. Mix it well until combined well.
- Add the par-boiled cooled vegetables, diced pineapple, red bell pepper, and lettuce leaves and mix it well with the mayonnaise dressing. Nicely coat the vegetables with the dressing.
- Serve the Russian salad on the bed of lettuce leaves and serve it cold.
- Vegetarian Russian salad is ready to serve. Garnish with pomegranate arils and mint sprig (optional).
Nutrition
Calories: 216kcalCarbohydrates: 6gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 184mgPotassium: 113mgFiber: 1gSugar: 4gVitamin A: 1516IUVitamin C: 24mgCalcium: 16mgIron: 0.5mg
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