This one is a staple of any Russian special occasion and there are countless variations and personal takes on this recipe. The original was the creation of a French chef working in Russia in the 19th century, and has since become definitive “Russian salad.”
This recipe is my mother’s, and of all the ones I’ve tasted (father’s, grandmother’s, grandfather’s, friends’, restaurant’s, store-bought) this is definitely my favorite. While other recipes aren’t necessarily bad, there are several things that make this one great:
- Finely chopped vegetables and meat so that you get a taste of each in every bite
- Mayonnaise – substituting sour cream in for mayo completely changes the taste
- The sour (granny smith) apple – this one ingredient completely changes the taste of this salad
So the recipe is:
- 5 medium potatoes – cooked
- 2 large carrots – cooked
- 4 hard-boiled eggs
- 8 oz chopped kosher dill pickles
- 1 package chicken bologna (other meats can be substituted)
- 1 large onion
- 1 can (15oz) can of sweet peas
- 1 large granny smith apple
- 1 cup mayonnaise
- Salt to taste
Prepare all your ingredients, cook carrots, potatoes and the eggs. Simply wash the poatoes and carrots but do not peel yet. You can cook all three items together, just pull out the eggs after about 10 minutes.
Once cooked, peel the potatoes and carrots and finely chop all the vegetables and meat. Grate the granny smith apple and start combinging the ingredients in a large bowl. Mix to uniformity.
Add the mayonnaise and mix thuroughly. Allow the salad to chill for at least half an hour. Serve as an appetizer or a side.