Russian Salad Recipe

So the holidays are coming up. and if you're looking for a new recipe to try, here's a very delicious one. My kids (ages 2 and 5) are picky with what they eat and they just love this salad. It's very close to the American potato salad but better. Follow the link for a step by step photo recipe on my recipe blog called Kitchen Medley, and read a little on the background of the salad. OR just read the recipe below. Try it, you won't regret it.

https://kitchenmedley.weebly.com/olivier-salad.html

P.S. you can substitute the bologna for chicken, calamari or any other type of protein meat. But the bologna is the best in my opinion.

Праадники подходят, если вы хотите что то новое приготовить (для тех кто ещё не готовил) или хотите классную пропорцию, этот рецепт очень вкусный. Мои дети (2 и 5 лет) не очень хорошо кушают, но этот салат кушают. Это Оливье. Пойдите на ссылку для фото рецепта на мой блог Kitchen Medley (Kухонная Смесь). Или просто четайте рецепт с низу. Попробуйте, не пожелеете.

https://kitchenmedley.weebly.com/olivier-salad.html

P.S. в место докторской вы можете использовать другую колбасу, курицу, кальмары.... Но я думаю с докторской вкуснее.

INGREDIENTS
5 cooked potatoes
10 hard-boiled eggs
500ml jar peas
7 dill pickles, chopped
1 med onion, chopped
1 med carrot, grated
1 lb bologna
6-7 sprigs parsley
3 sprigs shallots
1 tbsp salt
1 tsp ground black pepper
6 tbsp mayonnaise

DIRECTIONS

1. Place the potatoes into a large pot, and boil until they are soft. Don't overcook. Place the eggs into a medium pot, cover with water and boil 7-8 minutes to hard boil. When cooked, set aside in an ice bath to cool.
2. Drain the peas and place into a large bowl. (a 15 oz can of sweet peas works great)
3. Dice the pickles. Make them about the same size as the peas. It's ok if they are bigger. Add into the bowl. (Mt. Olive Baby Dill Pickles work well but they are more vinegary)
4. Chop a medium onion and add into the bowl.
5. Clean the carrot, and grate it on the small side of the grater. This is for giving the salad some color. You don't have to add it if you don't want. Add into the bowl and mix.
6. Chop up 1 lb of bologna. You're probably thinking...ew bologna. But don't confuse this bologna for the American bologna. The bologna used for this salad is the Russian bologna called "Doktorskaya". You may also use German bologna for this salad. It is however saltier. So keep that in mind when seasoning. I use the Vidalia Chop Wizard that comes with 2 forms for chopping. (I use the smallest one) You can also just cut it all by hand. ( I experimented by buying Garlic Bologna in the deli section of the grocery store and it turned out very good. Pretty close to the russian taste. If you decide to do that get a 2 in chuck or 1 lb of 1cm slices.)
7. Once the eggs are cool enough to handle, peel them and slice in half. Place into the chop wizard and chop them up. Add into the bowl with the rest of the ingredients.
8. Peel and slice the potatoes. Place in the chop wizard as well, and chop them up. Add into the bowl and mix well. At this point I had to start to use my hands to do this easier.Wear some gloves for this.
9. Chop the greens (parsley and shallots) add into the bowl along with the seasoning. Mix well.
10. Use a regular table spoon (not the measuring spoon) and add in 6 spoonfuls of mayonnaise. Mix really really well to coat all the ingredients. At this point you can serve or place into the fridge to chill. Serve cold. When storing cover with plastic wrap to avoid yellowing.

Tip: To make it easier to get all the ingredients mixed well, mix with a wooden spoon after each added ingredient. That way you don't get any clumped ingredients.