Rice Russian Salad

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RUSSIAN SALAD WITH RICE

INTRODUCTION

Russian salad, also known as Olivier salad, is a classic recipe that can be adapted to suit various tastes. With the addition of rice, it becomes more nutritious and balanced. Created in the 19th century by Chef Lucien Olivier in Moscow, this salad combines vegetables, potatoes, rice, and mayonnaise for a rich and comforting dish.

INGREDIENTS

• • 4 medium potatoes (boiled, peeled, and diced)
  • 2 carrots (boiled and diced)
  • 150 g rice (cooked and cooled)
  • 150 g peas (fresh or canned)
  • 150 g pickles (diced into small cubes)
  • 3 hard-boiled eggs (chopped)
  • 200 g smoked meat or chicken (optional, diced)
  • 200 ml mayonnaise
  • Salt and pepper to taste
  •  

INSTRUCTIONS

1. Prepare the Vegetables and Rice

• Peel the potatoes and carrots.
• Boil them in salted water until tender (about 15–20 minutes for potatoes and 10–15 minutes for carrots).
• Drain, cool, and cut them into small cubes.
• Cook the rice in boiling salted water until tender, then drain and let it cool completely.

2. Prepare the Peas

• If using fresh peas, boil them in water for 5 minutes, then drain.
• If using canned peas, rinse and drain them thoroughly.

3. Prepare Other Ingredients

• Boil the eggs in water for 10 minutes. Let them cool, peel, and chop into small pieces.
• Dice the pickles into small cubes.
• If using smoked meat or chicken, dice it as well.

4. Assemble the Salad

• In a large mixing bowl, combine the potatoes, carrots, rice, peas, pickles, eggs, and smoked meat or chicken if used.
• Add the mayonnaise and gently fold until all ingredients are evenly coated.

5. Season the Salad

• Sprinkle with salt and pepper, then toss lightly to ensure the seasoning is well incorporated.

6. Chill and Serve

• Place the salad in the refrigerator for at least 1 hour before serving to allow the flavors to blend.

TIPS TO CUSTOMIZE THE RECIPE

• Substitute rice with quinoa or bulgur for a modern twist.
• Add fresh herbs like parsley, dill, or chives for a burst of freshness.
• For a lighter version, mix mayonnaise with Greek yogurt or light cream.

Serve this salad chilled as an appetizer, main dish, or side dish. Enjoy!