Russian salad

The original Russian salad was created by Lucien Olivier in the mid-19th century. The recipe was kept secret for years, but when the assistant chef allegedly stole the recipe, it has since become indispensable on all festive and festive occasions.

Russian salad

The recipe is simple, but that is its charm.

Although there are dozens of recipes to which anything and everything is added, cream, mustard, pepper, lemon juice, and even apples, the simplest version of this salad (the recipe I wrote below) is the most delicious. Although, you can add all these ingredients to your liking. It will still be a Russian salad.

Instead of ham (which is the most common), it can be made with cooked chicken (chicken breast), and I prefer to make it with Dalmatian dried roast, which gives it a special taste.

You can also make smaller amounts of salad. It is only important that you maintain the ratio of vegetables, cucumbers, eggs and meat.

Ingredients:

8 larger potatoes
8 carrots
8 eggs
1 jar of pickles (net cucumbers 350-500g)
mayonnaise jar (about 650 ml, 630 g)
half a kg of peas
half a kg of cooked chicken breast, ham or dried roast
1 tablespoon salt

Preparation:

Wash potatoes and carrots well.

Fold in a pot of water, add half a tablespoon of salt. Let it cook for 1 hour, drain it from the water and let it cool.

Separately (since they are cooked shorter) cook the peas, and the whole eggs. Let it cool too. The two cook for about 10 minutes after the water has boiled.

Potatoes, carrots and eggs should be peeled, diced, sized as desired, added peas, cucumbers and ham, which we also diced, added mayonnaise and mixed well together.