Salade Russe was one of my Mother’s favorite party recipes. She would make this as a buffet dish with deviled eggs for a large party gathering or as an appetizer served before dinner. It is really easy to make, pretty and nice for a change, just a classic from the past.
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Ingredients
- 2 medium white potatoes cooked in their skin and then peeled
- 1 large or 2 medium carrots peeled cooked and diced
- 3/4 cup frozen peas thawed
- 3 eggs hardboiled peeled and cut into cubes
- 2 medium dill pickles diced
- Salt and black pepper to taste
Mayonnaise
- 1 whole egg
- 1 juice of lemon
- 1 tbspn water
- 1/2 cup very good olive oil or vegetable oil
Servings: people
Units:
Instructions
- Gather all ingredients before starting recipe.
- Cover unpeeled potato and peeled carrot(s), cut in half, with water and bring to a boil, reduce to fast simmer and cook until the vegetables are tender, about 20-30 minutes.
- Drain, and when cool enough to touch, peel the potato and dice the carrot and peeled potato into small dice.
- Drain dill pickles and dice the same size as the vegetables.
- Dice 3 hard cooked eggs, the same size as the vegetables.
- Place all vegetables in a deep bowl and season with salt and pepper.
Make Mayonnaise
- Break an egg in an immersion blender bowl.
- Add the juice of a lemon and a small quantity of water, season with salt and pepper.
- Add 1/2 cup olive oil, then using the immersion blender, blend the contents until the mixture is emulsified, taste for seasoning.
Assembly
- Add a couple of tablespoons of mayonnaise to the vegetables and gently toss to combine.
- Add the thawed peas, and just barely mix, you want to vibrant green to be visible.
- Place the salad in a round ring mold, top with micro greens or salmon roe and serve.
