Russian salad

Russian salad

Based on 22 ratings

Difficulty

Hard 💪
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

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

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 pickled herring
  • 80 ham
  • 80 chicken
  • 80 sausage
  • 8 gherkins
  • 10 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 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.