Ingredients

Adjust Servings:

	6 potatoes, parboiled, peeled, and chopped
	6 eggs, hardboiled, peeled and chopped
	6 pickles, chopped
	1/2 - 3/4 lb of cooked meat, chopped (e.g., coldcuts, leftover roast beef or chicken)
	1 (14 ounce) can peas, well drained
	6 - 8 scallions, chopped
	salt, pepper to taste
	mayonnaise

	3 large carrots, parboiled, peeled, and chopped
	1/2 - 1 cup sauerkraut, drained and chopped
	1 cup cooked beans, well drained

Nutritional information

192.4

Calories

28 g

Calories From Fat

3.2 g

Total Fat

1 g

Saturated Fat

111.6 mg

Cholesterol

456 mg

Sodium

32.8 g

Carbs

6.5 g

Dietary Fiber

5.3 g

Sugars

9.1 g

Protein

228g

Serving Size

Russian Potato Salad Salat Olivier

Name: Russian Potato Salad Salat Olivier
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10-12
Cuisine: American
Ingredients: : 6; : 6; : 6; : 1/2 - 3/4; : 1; : 6 - 8; : 3; : 1/2 - 1; : 1

Features:

Cuisine:

This very flexible salad is great with meats, on picnics, with all sorts of things. It is fine in the fridge for a few days. Vary the ingredients and seasonings to taste (and convenience). The finer the chopping, the more gourmet it is to Russians. The technique here is easy; it just takes a lot of chopping, so give yourself enough time.

70 min
Serves 10
Easy

Ingredients

6
6
6
1/2 - 3/4
1
6 - 8
3
1/2 - 1
1

Directions

Russian Potato Salad (Salat Olivier), This very flexible salad is great with meats, on picnics, with all sorts of things It is fine in the fridge for a few days Vary the ingredients and seasonings to taste (and convenience) The finer the chopping, the more gourmet it is to Russians The technique here is easy; it just takes a lot of chopping, so give yourself enough time , This salad was created by French chief cook Olivier who worked in Moscow restarant long loong time ago about in 1900 So its Russian salad and in Russia people call it just Olivier Ofc now salad has millions modifications, like someone puts sausage, another one puts crab meat but base the same (potatos, peas, pickled cucumbers, mayonaise)

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Steps

1 Done	Cook Potatoes and Eggs.
2 Done	Chop Everything and Put in Large Container.
3 Done	Mix Well, Being Careful not to Mush It All Up.
4 Done	Season With Salt and Pepper.
5 Done	Add Mayonnaise to Taste (or Maybe a Little Less, Since It Seems to Get Moister After It Sits For a Bit).
6 Done	Serve, or Refrigerate For Later Use.