Best 6 Russian Potato Salad With Peas Recipes

RUSSIAN POTATO SALAD

Steps:

• Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
• Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

RUSSIAN POTATO SALAD (Салат Оливье)

Steps:

• Cut the potatoes and carrots into small uniform cubes.
• Place them in a large pot and fill with water.
• Add salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.
• Meanwhile, cut the sausage and pickles into small cubes, and chop the green onions.
• Cut the hard-boiled eggs into small cubes as well.
• If using fresh dill, chop them as well.
• In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions.
• Add mayo and dill and mix until well combined.
• Salt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving.

OLIVIER SALAD

Steps:

• Boil the potatoes until tender. If you would like carrot in your salad, add the carrots halfway through the potato cooking process.
• In a separate pot, hard boil the eggs. Drain, rinse with cold water, and peel.
• Allow the potatoes, eggs, and carrots to cool. Then chop them into bite-sized pieces and place them in a bowl.
• Add the onions, dill pickles, green peas, meat, and mayonnaise.
• Stir until combined and season with salt and pepper if desired.

KOSHER RUSSIAN POTATO SALAD (PARVE) RECIPE

Steps:

• Gather the ingredients.
• Place the potatoes (with their skins on) in a large pot or Dutch oven. Cover with 2 inches of cold water, and bring to a boil.
• Reduce the heat and simmer until the potatoes are easily pierced with a knife, about 20 to 40 minutes depending on the size of the potatoes.
• Drain, transfer to a bowl, and place in the refrigerator to cool.
• While the potatoes are cooling, make the hard-boiled eggs ; place the eggs in a small saucepan, cover with cold water, and bring to a boil. Allow the eggs to cook for 2 minutes, reduce the heat to low, and simmer, covered for 10 minutes more.
• Drain and place the eggs in a small bowl of ice water to cool.
• Place the chopped carrots in a small saucepan and cover with enough cold water to cover by 1 inch. Bring to a boil. Add the fresh peas (if using frozen peas, don't cook them, just add to the salad with the eggs), lower the heat, and simmer until the carrots and peas are tender, about 6 to 8 minutes.
• Drain in a colander and rinse under cold running water to stop the cooking process. Transfer the carrots and peas to a large bowl.
• Take the potatoes from the refrigerator, peel, and cut into 1/4-inch dice. Add the potatoes to the bowl with the carrots and peas.
• Add the potatoes to the bowl with the carrots and peas. Peel the hard-boiled eggs, cut into 1/4-inch dice.
• Add chopped egg to the vegetables along with chopped pickles and mix well.
• Add the mayonnaise, salt, pepper, and sugar to the bowl. Gently toss together. Taste the salad and adjust the seasonings, or add more mayonnaise if you prefer a creamier salad. Cover and refrigerate until ready to serve.

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Steps:

• Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
• Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

RUSSIAN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl., Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature., In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into potato mixture. Refrigerate, covered, until chilled.