Russian potato salad (Olivieh)

Name: Russian potato salad (Olivieh)
Prep time: 30 min
Cook time: 40 min
Yield: 1
Cuisine: Potato salad recipes
Ingredients: Potatoes; Carrots; Pickled cucumbers; Cucumbers; Green peas; Quail eggs; Chicken fillet; Beef tongue; Mayonnaise; Sour cream; Vegetable oil; Red caviar; Garlic; Bay leaf; Black peppercorns; Allspice peas; Olive oil; Nutmeg

Recipe from Наталья

13133 views

Cooking time: 2 h.

Servings 1

If you like Olivieh salad, but stick to a healthy lifestyle, make it with thebaked vegetables and meat. This variation is much tastier and healthier than Soviet-style Russian salad. You will be surprised with unusual taste of the dish and can serve it for any holiday!

Potatoes

0,2 lb.
Carrots

0,2 lb.
Pickled cucumbers

0,1 lb.
Cucumbers

0,1 lb.
Green peas

1 cans
Quail eggs

2 pcs.
Chicken fillet

0,1 lb.
Beef tongue

0,1 lb.
Mayonnaise

1 cups
Sour cream

6 tbsp.
Vegetable oil

2 tbsp.
Red caviar

to taste
Garlic

to taste
Bay leaf

to taste
Black peppercorns

to taste
Allspice peas

to taste
Olive oil

to taste
Nutmeg

to taste

Calories

1454 kcal
Protein

37.1 g
Fat

126.3 g
Carbohydrates

42.9 g

Bake the potatoes with unpeeled crushed garlic cloves and olive oil at 160 degrees for 40 minutes.
Then peel the onion, cut it and saute in vegetable oil until golden brown. Add the onion to the baked potatoes, leave to cool down.
Put the carrot to boil in a pot. Don’t forget to add water, also nutmeg and coriander seeds.
Then make hard-boiled quail eggs. To cook them, take a pot and fill it with water, wait for 4-5 minutes after boiling.
Bake the chicken fillet with unpeeled crushed garlic cloves (2-4 pcs.), season with salt and pepper.
Boil the beef tongue. To cook it well, leave the tongue to soak for 30 minutes in a cold water. In case if you bought it in the farmer’s markets and you need to remove mucus, blood and etc.
So take a pot and fill it with water, wait for it to boil. After put the beef tongue and cook for 15 minutes. Next, pour off the water and pour a new one. Cook for 2 hours over moderate heat. Add the bay leaf, black peppercorns, allspice peas, onion and carrot for 30-40 minutes before the end of cooking.
Cut all the vegetables, season with sour cream and mayonnaise. Don’t forget about the baked potatoes and meat.
Garnish with the beef slices, quail eggs, red caviar and a sprig of dill.