Russian Onion Salad Recipes

RUSSIAN ONION SALAD

Russian Onion Salad image

Here's a simple salad that is very good with fish or poultry dishes. From ruscuisine.com. There were no times or servings provided with the recipe, so these are guesses.

Provided by lazyme

Categories Onions

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 large onions, sliced
1 tablespoon lemon juice
2 oranges, peeled, seeded, chopped
2 tablespoons orange juice
1/2 cup cucumber, peeled, sliced
4 tablespoons olive oil
1/2 teaspoon rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled egg, chopped

Steps:

Mix all ingredients in a large bowl.
Cover and chill.
Place upon a bed of lettuce or cabbage leaves.

Nutrition Facts : Calories 103.1, Fat 7.5, SaturatedFat 1.2, Cholesterol 23.3, Sodium 82.3, Carbohydrate 8.2, Fiber 1.5, Sugar 5.2, Protein 1.6

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Authentic Russian Salad 'Olivye' image

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

Provided by lovefullofpie

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 50m

Yield 10

Number Of Ingredients 8

Ingredients

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

Steps:

Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g

RUSSIAN POTATO SALAD

Russian Potato Salad image

This Russian potato salad recipe comes from my grandmother, who had written it down in Russian before she translated it for me when I was a teen. We made this every Easter, or for any event where family and friends gathered together. -Gala McGaughey, Berryville, Virginia

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

5 pounds potatoes, peeled and cubed (about 8 cups)
1/3 cup sugar
1/3 cup cider vinegar
1/4 cup canola oil
1 can (14-1/2 ounces) sliced carrots, drained
1 medium onion, chopped
2 jars (16 ounces each) pickled whole beets, drained and chopped
1 cup chopped celery
1/2 cup chopped sweet pickles
1/2 cup chopped dill pickles
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl., Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature., In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into potato mixture. Refrigerate, covered, until chilled.

Nutrition Facts : Calories 269 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 455mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 3g fiber), Protein 2g protein.

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