Stolichnyi Salat - Table Salad or Russian Salad
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
apples
cored |
|
| 1 | each |
apples
cored |
|
| 4 | each |
potatoes
skinned |
|
| ½ | pound |
chicken
cubed |
|
| 1 | each |
carrots
scraped |
|
| ¾ | cup |
green peas
|
|
| 1 | each |
oranges
peeled |
|
| 3 | each |
egg yolks
hard-boiled |
*
|
| 3 | tablespoons |
olive oil
|
|
| ¾ | cup |
salad dressing, mayonnaise style
|
|
| ¾ | cup |
sour cream
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | tablespoon |
dill weed
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1 | each |
apples
cored |
|
| 1 | each |
apples
cored |
|
| 4 | each |
potatoes
skinned |
|
| 226.8 | g |
chicken
cubed |
|
| 1 | each |
carrots
scraped |
|
| 177 | ml |
green peas
|
|
| 1 | each |
oranges
peeled |
|
| 3 | each |
egg yolks
hard-boiled |
*
|
| 45 | ml |
olive oil
|
|
| 177 | ml |
salad dressing, mayonnaise style
|
|
| 177 | ml |
sour cream
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
|
|
| 15 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 15 | ml |
dill weed
chopped |
|
Directions
Chop apples but do not peel.
Boil the potatos, drain, peel, and cut into cubes ½ inch in saize.
Boil the carrot until just getting tender. remove and cut into rounds ¼ inch in thickness.
Boil peas in the salted water from the potatos for 5 minutes and drain.
Section the orange, remove the section membranes, and cut into 1 inch chunks.
Mix the fruit and vegetables together with the cooked chicken cubes.
Press the egg yolks through a seive and mix with 2 tablespoon of olive oil until a smooth, creamy paste is formed.
Stir in 2 tablespoon of the cider vinegar and ½ cup each of the mayonaise and the sour cream/yogurt.
Season to taste.
Pour the dressing over the warm vegetables, toss, and cover. refrigerate for 8 to 12 hours.
Turn out onto large plate or bowl. Mix the remaining ingredients together except for the parsley and dill.
Pour over the salad and sprinkle the dill and parsley over this.
Serve on bed of lettuce leaves or red cabbage leaves.
