Russian Cuisine with Glenn Mack and Asele Surina

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Salat Olivie (Russian potato salad)

3 medium-sized carrots, boiled
2 medium-sized potatoes, boiled
2 eggs, hard cooked
1 can (15-16 oz) of sweet peas
3-4 medium pickled cucumbers
1 fresh cucumber
1 medium-sized onion
2 tablespoons mayonnaise
8 oz. boloney, cooked chicken, or beef (optional)

Peel and dice vegetables and eggs, add together in bowl with finely chopped onion. Combine vegetables and meat with mayonnaise and stir. Chill, garnish with parsley and dill, and serve in bowl.

Salat Vinegret (Russian Beet salad)

3 large potatoes, boiled
2 medium-sized beets, boiled
2 pickles or ½ cup of kvashennaya kapusta (sauerkraut), drained
2 medium-sized carrots, boiled
1 medium onion, fine dice
2 tablespoons vegetable oil
Salt to taste

Peel and uniformly dice potatoes, beets, carrots, and pickles. Combine with onions. If using the Add vegetable oil and salt and mix gently.

recipe from

Food Culture in Russia and Central Asia
by Glenn R. Mack and Asele Surina

http://www.centralasianfood.com/