Russian Salad (Olivier Salad)
ID: 4b44cd04...
A classic Italian-style Russian Salad (also known as Olivier Salad) featuring steamed carrots, peas, and potatoes tossed with hard-boiled eggs and a rich, creamy homemade mayonnaise. It's the perfect colorful appetizer or side dish for holiday gatherings and special occasions.
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🍳 烹饪流程
Peel and cube the potatoes, carrots, and hard-boiled eggs. → Steam the peas, potatoes, and carrots progressively until tender, then drain. → Toss the vegetables with the diced eggs, olive oil, apple cider vinegar, salt, and pepper; let cool. → Make mayonnaise by whipping egg yolks, vinegar, salt, pepper, slowly drizzled seed oil, and lemon juice. → Fold the mayonnaise into the cooled vegetables and chill in the fridge for 1 hour before serving.
烹饪步骤
简要烹饪顺序
Peel and cube the potatoes, carrots, and hard-boiled eggs. → Steam the peas, potatoes, and carrots progressively until tender, then drain. → Toss the vegetables with the diced eggs, olive oil, apple cider vinegar, salt, and pepper; let cool. → Make mayonnaise by whipping egg yolks, vinegar, salt, pepper, slowly drizzled seed oil, and lemon juice. → Fold the mayonnaise into the cooled vegetables and chill in the fridge for 1 hour before serving.
开场介绍
A classic Italian-style Russian Salad (also known as Olivier Salad) featuring steamed carrots, peas, and potatoes tossed with hard-boiled eggs and a rich, creamy homemade mayonnaise. It's the perfect colorful appetizer or side dish for holiday gatherings and special occasions.
步骤 1
Peel the potatoes and cut them into small, even cubes of about half a centimeter.
步骤 2
Peel the carrot and cut it into small cubes of the same size as the potatoes.
步骤 3
Steam the peas in a steamer pot for about 10 minutes.
步骤 4
Add the diced potatoes to the steamer with the peas and continue steaming for a few minutes.
步骤 5
Add the diced carrots to the steamer and cook all the vegetables together for another 5 minutes, then remove them and let them drain and cool in a large bowl.
食材清单
重要提醒
For the best presentation, try to cut all the vegetables and eggs into uniform cubes of about 0.5 cm.
Ensure the vegetables are completely cooled before adding the mayonnaise, otherwise the heat will break the mayonnaise emulsion.
When making the mayonnaise, make sure the egg yolks are at room temperature to prevent the mixture from splitting.
Add the seed oil very slowly at the beginning of whisking to ensure a proper emulsion.
You can replace apple cider vinegar with white wine vinegar if preferred.
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