Russian salad

Russian-salad-8
The creamy blend of potatoes, carrots, and ham is a popular dish in different countries. There are many variations, but this recipe is definitely top on my list.

 

Difficulty: Hard

Time: 90 min. preparation time, 0 min. baking time

Nutrition: Calories ca 638 / Protein 20g / Carbohydr. 8g / Fat 59g

Ingredients (8 servings)

9eggs
250 gpickled herring
250 gcooked meat (e.g. pork, chicken, sausage)
8gherkins
10 gchives
3potatoes (medium-sized)
2carrots (medium-sized)
150 gpeas (frozen)
1 tbspmustard
300 mlvegetable oil
1lemon (zest and juice)
salt
pepper
ice cubes for ice bath

Utensils

cutting board, 3 bowls, skimmer, citrus press, 2 saucepans, whisk, cooking spoon, knife

Wine Tip

Müller-Thurgau, 2014
This dish calls for something fruity and light. This simple wine with reasonable acidity is the perfect partner for the salad.

Step 1

Russian salad

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.

skimmer, saucepan

6 eggs / ice cubes for ice bath

Step 2

Russian salad

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

cutting board, knife

250 g pickled herring / 250 g cooked meat / 8 gherkins / 10 g chives / 3 potatoes / 2 carrots

Step 3

Russian salad

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.

skimmer, saucepan, bowl

salt / ice cubes for ice bath

Step 4

Russian salad

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.

skimmer, saucepan, bowl

150 g peas

Step 5

Russian salad

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.

skimmer, saucepan

salt

Step 6

Russian salad

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

bowl, whisk

3 eggs / 1 tbsp mustard

Step 7

Russian salad

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.

citrus press

300 ml vegetable oil / 0.5 lemon

Step 8

Russian salad

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.

bowl, cooking spoon

0.5 lemon / salt / pepper