In many countries, the Russian Salad is known as Olivier salad in honor of his creator Lucien Olivier, the chef of the Hermitage, one of Moscow’s most celebrated restaurants.
This salad is a must have for the Christmas dinner in Italy and really tasty appetizer.
- 200 g carrots
- 300 g peas
- 500 g potatoes
- 1 hard boiled egg
Peel and cut the potatoes and carrots into small cubes.
In salted boiling water, cook the potatoes for 8 minutes, the carrots for approximately 6 minutes and the peas for 10 minutes.
Drain and let the vegetable cool in a bowl. Dress with a tablespoon of extra-virgin olive oil, half a tablespoon of vinegar, salt and pepper to taste.
While the vegetable marinate, prepare the mayonnaise as shown in our video tutorial.
Gently mix the mayonnaise with the vegetables, add some hard boiled egg slices and… Enjoy!