POTATO SALAD

This Potato Salad is very popular among Slavic people. It is a traditional dish in Russian cuisine. No holiday or gathering wouldn’t be the same without this salad. In Russia and Ukraine its called “Olivye”.  It appears, that the original version of this salad was invented by Belgian Lucien Olivier, and included veal tongue, caviar, smoked duck, truffles, and a mayonnaise type of dressing made with French wine vinegar, mustard, and olive oil. The recipe was stolen, and the fancy ingredients were substituted with less expensive ones due to many deficits in post-revolutionary Russia. (Wikipedia)

Today’s version of “Olivye” only slightly resembles the original creation, even though exotic foods are available in Russia now. This salad is the most traditional dish for Slavic people, especially for New Year’s celebration.

This famous Potato Salad can be served as appetizer or main-dish as it has the same quantity of high-quality protein that can be found in hot main dishes based on meat and eggs.

Ingredients:

• 5 large yellow potatoes, unpeeled
• 2 large carrots, cooked
• 5 hard boiled eggs, diced
• 5  large sausage links (can be substituted with ham or boiled beef, or chicken)
• 1 cup frozen green peas
• 3 large pickled cucumbers, diced
•  1/2 medium onion, diced
• 1cup mayonnaise

Cook unpeeled potatoes 20-30 minutes until tender, drain and cool. With sharp knife peel and cut into 1/4 inch cubes. I usually cook potatoes and carrots together. The carrots need less time so I get them out earlier. Peel and cut carrots into 1/4 cubes as well.

Cut sausage links and eggs  in cubes.

Rinse and drain frozen green peas. Cut pickles in cubes, drain well.

Add onions and mayonnaise, toss together, and you’re done. There you have it. Enjoy!

POTATO SALAD

• Difficulty: easy
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Potato Salad

By: VerasCooking.com

Ingredients:

• 5 large yellow potatoes, unpeeled
• 2 large carrots, cooked
• 5 hard boiled eggs, diced
• 5  large sausage links (can be substituted with ham or boiled beef, or chicken)
• 1 cup frozen green peas
• 3 large pickled cucumbers, diced
•  1/2 medium onion, diced
• 1cup mayonnaise

Instructions:

1. Cook unpeeled potatoes 20-30 minutes until tender, drain and cool.
2. With sharp knife peel and cut into 1/4 inch cubes. I usually cook potatoes and carrots together. The carrots need less time so I get them out earlier. Peel and cut carrots into 1/4 cubes as well.
3. Cut sausage links and eggs  in cubes.
4. Rinse and drain frozen green peas.
5. Cut pickles in cubes, drain well.
6. Add onions and mayonnaise, toss together, and you’re done.

There you have it. Enjoy!