Russian Salad Recipe
Russian Salad became widespread in Istanbul thanks to the restaurants opened by the White Russians who came to the city after the October Revolution of 1917, and during the Cold War years, its name was called "American Salad" for ideological reasons. In some countries it is still offered under the name of its creator, Olivier. This recipe, which you can create different salads by adding your existing ingredients to the basic ingredients and serve it as a cold appetizer or salad, is also very practical. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 35 min.
🕐 Cooking: 35 min.
| Potatoes | 3 | Qty | ||
| Carrot | 2 | Qty | ||
| Pea | 1 | Cup | ||
| Salam | 1 | Slice | ||
| Mayonnaise | 1 | Cup | ||
| Cold Cuts | 1 | Slice | ||
| Pickled Cucumber | 6 | Qty | ||
| Salt | 1 | Tsp (large) | ||
| Black Pepper | 1 | Tsp |
Instructions:
-
Peel and wash the potatoes and carrots. Boil in a deep saucepan in water with a teaspoon of salt added, for about 15-20 minutes, until soft. They should not disperse too much.
-
Chop the boiled and cooled vegetables into 1cmx1cm cubes.
-
Put the chopped vegetables, canned peas, finely chopped cold cuts and salami, capers and pickled gherkins cut into small cubes in a salad bowl and mix.
-
Add lemon juice, mayonnaise and mustard, olive oil, 1 teaspoon of pomegranate syrup to the mixture and mix well. You can present it by garnishing with tiny lemon slices and fresh parsley leaves during the serving phase. Bon Appetit!
Practical Appetizer Salad
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