Russian salad

Name: Russian salad
Prep time: 5400 s
Total time: 5400 s
Yield: 8 Servings
Cuisine: eastern european
Ingredients: 9 eggs; 250 g pickled herring; 80 g ham; 80 g chicken; 80 g sausage; 8 gherkins; 10 g chives; 3 potatoes (medium-sized); 2 carrots (medium-sized); 150 g peas (frozen); 1 tbsp mustard; 300 ml vegetable oil; 1 lemon (zest and juice); salt; pepper; ice cubes for ice bath

Based on 22 ratings

Difficulty

Hard 💪

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-8+

9	eggs
250 g	pickled herring
80 g	ham
80 g	chicken
80 g	sausage
8	gherkins
10 g	chives
3	potatoes (medium-sized)
2	carrots (medium-sized)
150 g	peas (frozen)
1 tbsp	mustard
300 ml	vegetable oil
1	lemon (zest and juice)
	salt
	pepper
	ice cubes for ice bath

Metric

Imperial

How-To Videos

Utensils

skimmer
saucepan
cutting board
knife
bowl
whisk
citrus press
cooking spoon

Nutrition per serving

Cal
638

Protein
20g

Fat
59g

Carb
8g

Step 1/8

Add two thirds of the eggs to a saucepan and cover with cold water. Bring to a boil and allow to cook for 7 – 8 min. Remove from saucepan and immediately transfer to an ice bath or rinse with cold water. Peel when cool enough to handle.

6 eggs
ice cubes for ice bath

skimmer
saucepan

Add two thirds of the eggs to a saucepan and cover with cold water. Bring to a boil and allow to cook for 7 – 8 min. Remove from saucepan and immediately transfer to an ice bath or rinse with cold water. Peel when cool enough to handle.

Step 2/8

Slice eggs. Dice pickled herring, cooked meat, and gherkins. Finely chop chives. Peel potatoes and carrot and cut into small cubes.

250 g pickled herring
80 g ham
80 g chicken
80 g sausage
8 gherkins
10 g chives
3 potatoes
2 carrots

cutting board
knife

Slice eggs. Dice pickled herring, cooked meat, and gherkins. Finely chop chives. Peel potatoes and carrot and cut into small cubes.

Step 3/8

Add carrot cubes to a saucepan with lightly salted boiling water and blanch for approx. 3 – 4 min. Remove from water and immediately transfer to an ice bath.

salt
ice cubes for ice bath

skimmer
saucepan
bowl

Add carrot cubes to a saucepan with lightly salted boiling water and blanch for approx. 3 – 4 min. Remove from water and immediately transfer to an ice bath.

Step 4/8

Then, add peas to boiling water and blanch for approx. 2 – 3 min. Transfer to ice bath and allow to cool for approx. 3 – 5 min. Remove carrots and peas from ice bath and set aside.

150 g peas

skimmer
saucepan
bowl

Then, add peas to boiling water and blanch for approx. 2 – 3 min. Transfer to ice bath and allow to cool for approx. 3 – 5 min. Remove carrots and peas from ice bath and set aside.

Step 5/8

In another saucepan, bring lightly salted water to a boil. Add potato cubes and continue to cook for approx. 10 – 13 min. until cooked through. Then remove from water and set aside.

salt

skimmer
saucepan

In another saucepan, bring lightly salted water to a boil. Add potato cubes and continue to cook for approx. 10 – 13 min. until cooked through. Then remove from water and set aside.

Step 6/8

Separate remaining eggs and add egg yolk to a bowl. Add mustard and whisk to combine.

3 eggs
1 tbsp mustard

bowl
whisk

Separate remaining eggs and add egg yolk to a bowl. Add mustard and whisk to combine.

Step 7/8

In a steady stream, add vegetable oil to egg yolks while stirring constantly. Whisk until fully incorporated. Then, season to taste with salt, pepper, and lemon juice.

300 ml vegetable oil
½ lemon

citrus press

In a steady stream, add vegetable oil to egg yolks while stirring constantly. Whisk until fully incorporated. Then, season to taste with salt, pepper, and lemon juice.

Step 8/8

Add potatoes, carrots, peas, gherkins, eggs, cooked meat, pickled herring, and chives to a large bowl. Add mayonnaise and season to taste with salt, pepper, and zest and juice of remaining lemon. Mix carefully to combine all ingredients.

½ lemon
salt
pepper

bowl
cooking spoon

Add potatoes, carrots, peas, gherkins, eggs, cooked meat, pickled herring, and chives to a large bowl. Add mayonnaise and season to taste with salt, pepper, and zest and juice of remaining lemon. Mix carefully to combine all ingredients.