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.
- 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
- kosher salt and freshly ground black pepper
- 1 whole egg
- 1 juice of lemon
- 1 tbsp water
- 1/2 cup very good olive oil or vegetable oil
- 1 tbsp salmon roe
- Gather all ingredients before starting recipe.
- Cover 2 medium white potatoes and 1 large or 2 medium carrots peeled, 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 2 medium dill pickles and dice the same size as the vegetables.
- Dice 3 eggs hardboiled and peeled, the same size as the vegetables.
- Place all vegetables in a deep bowl and season with kosher salt and freshly ground black 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 very good olive oil or vegetable 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 3/4 cup frozen peas, thawed and just barely mix, you want the vibrant green to be visible.
- Place the salad in a round ring mold, top with micro greens or salmon roe and serve.