Russian Salad

Russian Salad – A Festive Delicacy with a Taste of Tradition

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 6-8

When it comes to festive meals, it is essential to have dishes on the table that not only delight the taste buds but also bring a touch of color and cheer. Russian salad is a perfect choice for any occasion, especially during the holiday season. This is a versatile recipe, full of fresh vegetables, that can successfully replace the classic beef salad, but without the meat. Let's discover together how to prepare this delicious salad, step by step!

Ingredients

- 4 carrots
- 1 parsnip
- 1 parsley root
- 1 celery (approximately 200g)
- 4-5 potatoes (preferably starchy)
- 200g peas (fresh or frozen)
- 2 apples (preferably sweet and crunchy)
- 3-4 pickled cucumbers in brine
- 3-4 pickled cucumbers in vinegar
- A few olives (optional, for decoration)

For mayonnaise:
- 2 raw egg yolks
- 2 teaspoons mustard
- 300 ml oil (sunflower or olive oil, as preferred)
- Juice of one lemon
- Salt and pepper, to taste

A Brief Story

The origins of Russian salad are lost in history, being a cherished recipe in many cultures. This salad has become a symbol of festive meals, bringing together simple and fresh ingredients in a symphony of flavors. Over time, it has evolved, but its essence remains the same: a combination of vegetables that, accompanied by creamy mayonnaise, transforms an ordinary meal into a celebration.

Step by Step

1. Preparing the Vegetables
Start by boiling the potatoes with their skins in a pot of water with a little salt. This will not only retain their moisture but also give them a nicer texture. After boiling (about 20-25 minutes), let them cool, then peel and dice them into small cubes.

2. Boiling the Other Vegetables
Boil the carrots, celery, parsnip, and parsley root in salted water for about 15-20 minutes until tender. After boiling, let them cool, then chop them finely.

3. Preparing the Peas
If using fresh peas, boil them in water for 3-5 minutes. If using frozen peas, they are usually ready in a few minutes. After boiling, drain the peas and let them cool.

4. Preparing Apples and Cucumbers
Peel the apples and remove the cores, then dice them into small cubes, being careful to mix them with the other vegetables to prevent oxidation. The pickled cucumbers should also be diced into small cubes. It's important to squeeze them well to avoid diluting the salad.

5. Mixing the Ingredients
In a large bowl, combine all the vegetables: potatoes, carrots, celery, parsnip, parsley root, peas, apples, and cucumbers. Add the olives if desired, and mix well.

6. Preparing the Mayonnaise
In a small bowl, place the egg yolks, mustard, and salt. Using a mixer, start mixing while gradually adding the oil. Once the mayonnaise starts to thicken, add more oil. Finally, add the lemon juice, adjusting the taste with salt and pepper.

7. Finalizing the Salad
Pour the mayonnaise over the vegetable mixture and gently mix to avoid crushing the ingredients. Taste and adjust with salt, pepper, or lemon juice, as preferred.

8. Serving
Transfer the salad to a platter or a decorative bowl. You can garnish it with olives, lemon slices, or fresh herbs like parsley.

Practical Tips

- Choose Fresh Ingredients: Use fresh and crunchy vegetables for a delicious salad.
- Vary the Ingredients: If you want a unique touch, add avocado or diced bell pepper.
- Homemade Mayonnaise: Making mayonnaise at home will give you an authentic taste, but you can also opt for a store-bought version if you are in a hurry.
- Serving: Russian salad pairs excellently with toasted bread or as a side dish for meat dishes.

Frequently Asked Questions

- Can it be prepared in advance?
Yes, Russian salad can be prepared a day ahead of serving, allowing the ingredients to blend better.

- How can I store the salad?
You can keep it in the refrigerator, covered, for up to 3 days. Make sure not to add the mayonnaise too far in advance of serving to avoid sogginess.

- Is it suitable for vegans?
You can adapt the recipe by using vegan mayonnaise or making one from tofu or avocado.

Nutritional Benefits

Russian salad is rich in vitamins and minerals due to the variety of vegetables. Carrots are an excellent source of beta-carotene, and peas provide plant-based protein. Apples add fiber and antioxidants, while olive oil contributes healthy fats.

Conclusion

Russian salad is not just a delicious recipe but also a way to bring family and friends together around the table. With a combination of simple and healthy ingredients, this dish is sure to become a favorite. I invite you to try this recipe and personalize it to your taste. Enjoy!

The potatoes are boiled with their skins on. Once cooked, they are peeled and left to cool. They are then diced into small cubes. The carrots, celery, parsley root, and parsnip are boiled in water with a little salt. They are left to cool and then diced into small cubes. The peas are boiled and left to cool. The cucumbers are diced into small cubes and squeezed to remove excess juice. All the vegetables are mixed in a bowl. The apples are peeled and cored, diced into small cubes, and mixed with the other vegetables to prevent them from browning. Olives are also added. For the mayonnaise: we put the egg yolks, mustard, and salt in a bowl, mix them with a mixer, adding oil little by little at first and more later. Finally, lemon juice is added to taste. In the bowl with the chopped vegetables, we add salt and pepper to taste, mix with the mayonnaise, and it is ready. It is placed on a platter and garnished as desired. I left it in a small bowl and garnished it quickly, less artistically. Enjoy your meal!

 Ingredients: 4 carrots, 1 parsnip root, 1 parsley root, 1 celery, 4-5 potatoes, 200g peas, 2 apples, 3-4 pickled cucumbers in brine, 3-4 pickled cucumbers in vinegar, a few olives, for mayonnaise, 2 raw egg yolks, 2 teaspoons mustard, 300 ml oil, lemon juice, salt, pepper

 Tags:  salad vegetables mayonnaise carrot potatoes