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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Do-Ahead, Easter, For Foodies, Salad, Special Dinner, Spring, Starter, Vegetables
You can easily substitute frozen peas and diced carrots, store bought good quality mayonnaise, and pre-cooked hard boiled eggs, maybe even diced potatoes, then just add the diced pickles and you are done!
Degree of Difficulty
2mediumwhite potatoescooked in their skin and then peeled
1largeor 2 medium carrots peeledcooked and diced
3eggshardboiledpeeled and cut into cubes
Salt and black pepper to taste
1/2cupvery good olive oil or vegetable oil
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.
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.
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.