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| Authentic Russian Salad 'Olivye' |
"This is a recipe my mother and grandmother use each time there's a circle of relatives collecting or a special occasion. To make this a vegetarian dish simply miss the ham. Potatoes, carrots, and eggs do now not ought to be chilled completely after boiling. Dill can be substituted for parsley if desired."
Ingredients :
- 6 potatoes, peeled
- 1 carrot, or extra to flavor
- four eggs
- 6 big pickles, cut into cubes
- 1 (15 ounce) can peas, drained
- half cup cubed completely cooked ham, or to taste
- 1 tablespoon chopped sparkling parsley, or to taste (optionally available)
- half of cup mayonnaise, or to taste
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 50M |
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- Bring a large pot of water to a boil; upload potatoes and carrot. Return aggregate to a boil and add eggs; prepare dinner until potatoes are smooth, 20 to half-hour. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley collectively in a large bowl; stir in mayonnaise till salad is frivolously lined.
Notes :
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