These two recipes I'm going to share with you, are my family's all time favorite salads. They are always served on our feast table.The great thing about Russian cooking is that there is no SINGLE right way to make any recipe. Each family has their own version which get passed down through generations. And I'm sharing ours with you. Enjoy!

                                                                       OLIVIER

Ingredients

4 medium potatoes
4 medium carrots
4 boiled eggs
4 medium-large cucumber pickles
Chicken breast or salami (equal to the other ingredients)
2-3 medium onions
1 can sweet peas, drained
1 can sweet corn, drained
1-2 cup mayo (to taste)
Salt and Pepper (to taste)

Instructions

In the same pot, boil whole unpeeled potatoes and carrots for about 30 minutes, or until knife pierces them smoothly. Don't let them get too soft.
In a separate pot put eggs in salted cold water. Let them boil. Then turn it off and leave it with the lid on for 15 minutes. Cool them down in cold water.

Remove the vegetables and eggs from boiling water and allow them to cool before chopping.
Skin the boiled potatoes and carrots with a small knife. It's easier to skin the carrots if you make a slit down the length of the carrot and skin in a circle around the carrot. Also make sure to have a cup of water to dip the knife in while chopping the potatoes.
Chop salami, potatoes, carrots, pickles onions and eggs into equal size dice (pea size). Put the chopped onions into a bowl of warm water so they could soften.

Mix together potatoes, carrots, pickles, eggs, onion and mayo. Add more mayo, Salt and pepper to taste. If your table is too crowded add more of each ingredient but increase them equally. But if you prefer anything less in your salad you can decrease them. It's easy to change this recipe!



                                                                      VINEGRET


Ingredients:

2-3 medium boiled beets
4 medium boiled potatoes
4 cucumber pickles
1-2 medium onions
1 can sweet peas, drained
4 medium boiled carrot
2 Tbsp Sunflower or Olive Oil


Instructions:

The instructions for Vinegret is very similar to Olivier's. So, chop the potatoes, cucumbers, onions, carrots and beets into equal size dice . Mix them all together. Add the peas and oil. Add salt and pepper to taste.
Put it into a fridge and leave for an hour until it becomes cold and takes red color from beets. And there you go! Good appetite!

                        


                                                                                                                Medine Israpilova