Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Russian Potato Salad (a variation of Salad Olivier)


Makes 10-12 servings

1 kg (2.2 pounds) potatoes
200 g (7 oz) potatoes
8-10 dill pickles (real salty ones, no vinegar)
1 can (500 g/1.1 pounds) green peas
250 g (8.8 oz) mayonnaise
3-4 eggs
100 g (3.5 oz) olives
salt
pepper

Boil the potatoes and carrots in salted water (about 20 minutes), then peel and cube them. Boil, peel and finely mince the eggs. Cube the pickles. Put everything in a large salad dish. Rinse the peas in cold water in a colander and add them to the salad. Pour the mayonnaise over the ingredients in the salad dish, then salt and pepper and mix everything well together. Decorate with the olives.

Cooked poultry, pork, or game are often added to the this salad.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.