Russian Salad Dressing Recipes

RUSSIAN SALAD DRESSING

Steps:

• In a sauce pan cook sugar and water until thick.
• Cool syrup.
• Combine the remaining ingredients.
• Add syrup and whisk to blend well.

HOMEMADE RUSSIAN SALAD DRESSING

Steps:

• Whisk together all ingredient in a small bowl.

RUSSIAN SALAD DRESSING

Steps:

• In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use.

RUSSIAN STYLE CREAMY SALAD DRESSING

Steps:

• In a medium bowl, whisk together the mayonnaise, sour cream, ketchup, onion, mustard, hot sauce, Worcestershire, cream and parsley until smooth. Chill overnight to let ingredients incorporate. Serve over salads, eggs, chilled veggies or meat.

RUSSIAN DRESSING

Steps:

• Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.

RUSSIAN SALAD DRESSING

Steps:

• 1. Cook the sugar and water until it spins a thread then let it cool.
• 2. Next, Combine remaining ingredients and add the sugar water and beat thoroughly.
• 3. Next, chill ingredients. Makes about 2 cups, this makes great BBQ sauce as well!

RUSSIAN DRESSING

Steps:

• In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with fine sea salt, if desired. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.

RUSSIAN DRESSING

Steps:

• In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.

RUSSIAN SALAD

Steps:

• Bring a large pot of water to boil. Season with salt.
• Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.
• Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.
• Gently add the eggs, and allow to boil 10 minutes.
• While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.
• Once the eggs are cooked, drain them, and peel under cold running water.
• Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.
• In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.
• Refrigerate overnight, and serve cold.

RUSSIAN DRESSING

Steps:

• Gather the ingredients.
• In a bowl combine the mayonnaise, chili sauce, chopped chives, pimiento, horseradish, Worcestershire sauce, and paprika. Blend well.
• Taste test and add salt if needed.
• If not using right away store in an airtight container in the fridge.
• Enjoy!

EASY RUSSIAN SALAD

Steps:

• Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.