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How to make russian olivier salad. The best potato salad without meat or sausage.

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Olivier Salad

Cultural Context

Olivier Salad, originally created in the 1860s by a Belgian chef in Moscow, has become a staple of Russian cuisine, especially during celebrations and holidays. This hearty salad reflects the resourcefulness of Russian cooks, combining available ingredients into a festive dish. Today, variations abound, with some using different proteins or adding fruits, showcasing its adaptability and enduring popularity.

RURUside
6 servings
Servings4
2 medium potatoes
3-4 small carrots
5 boiled eggs
1 small red onion or shallot
2 medium pickled cucumbers
1 can of canned peas (400 gr.)
4 tablespoons of canned beans
mayonnaise or yogurt
1

Boil 2 medium potatoes with skin on and cut into cubes.

2

Boil 3-4 small carrots with skin on and cut into cubes.

3

Cut 5 boiled eggs into cubes.

4

Cut 1 small red onion or shallot into cubes.

5

Cut 2 medium pickled cucumbers into cubes.

6

Open 1 can of canned peas and add to the mixture.

7

Add 4 tablespoons of canned beans.

8

Add mayonnaise or yogurt to taste.

Allergens

eggsmilk

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