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| Authentic Russian Salad 'Olivye' |
"This is a recipe my mother and grandmother use every time there is a circle of relatives collecting or a unique occasion. To make this a vegetarian dish just omit the ham. Potatoes, carrots, and eggs do not should be chilled completely after boiling. Dill may be substituted for parsley if preferred."
Ingredients :
- 6 potatoes, peeled
- 1 carrot, or more to taste
- four eggs
- 6 large pickles, cut into cubes
- 1 (15 ounce) can peas, drained
- half of cup cubed fully cooked ham, or to flavor
- 1 tablespoon chopped fresh parsley, or to flavor (non-compulsory)
- 1/2 cup mayonnaise, or to flavor
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 50M |
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- Bring a big pot of water to a boil; upload potatoes and carrot. Return mixture to a boil and add eggs; cook dinner until potatoes are tender, 20 to 30 minutes. Drain and barely cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a massive bowl; stir in mayonnaise until salad is evenly lined.
Notes :
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