Russian Salad (Ensalada Rusa or Olivier Salad)

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 35 minutes

Składniki

3 Potatoes (Yellow, medium size, boiled, chopped)

3 Carrots (Medium size, boiled, chopped)

6 Eggs (boiled, chopped)

3 Pickles in Brine (Medium size, peeled, chopped)

1/2 Sweet Onion (Large or one small, chopped)

1 can Peas (15 oz., rinsed)

1 cup Mayonnaise

1 tbsp Dijon Mustard (or other preferred mustard)

Salt and Pepper to taste

Wskazówki

Place eggs in a pot of cold water. Bring to boil and cook for 10 minutes. Remove the eggs from the water and let them fully cool off before peeling.

Place whole, unpeeled potatoes, and carrots in a pot of water. Add a teaspoon of salt and bring to boil. Cook until vegetables are fork tender for about 20-25 minutes. Remove from water and let cool off fully before peeling.

Peel and chop the pickles (peeling is optional; I feel like they taste better in this salad without tough skin).

Chop the onions.

Strain and rinse canned peas.

Peel and chop into cubes eggs, potatoes, and carrots (if using, cube your ham too).

Place all the ingredients into a large bowl and mix all together.

In a small bowl combine mayonnaise with mustard and pepper. Add it into the salad ingredients and mix all together.

Wartości Odżywcze

• Kalorie: 335 kcal
• Tłuszcz Całkowity: 24 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 134 mg
• Sód: 486 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 5 g
• Białko: 9 g