During my time in Spain last year, this was one of my favourite dishes to have on any given day! With some fresh bread and a beer or Vermut...Absolutely loved it and thanks for sharing.
Summer if ‘91: I’m backpacking through Europe. In Istanbul, I meet a local who’s excited to eat a hot dog with an American. He asks me what I like on my dog. I’m a bit of a purist: If the dog is high quality, I like it naked on a toasted bun. If it’s less good, I’ll take with a bit of mustard, and possibly some pickle relish or caramelized onions. He tells me that he likes his topped with American salad. I’ve never heard of this food, but I assume that I’ll recognize it when I see it, much as a French national might not know what “French toast” was, but would immediately recognize it as pain perdu. This is not the case. I find myself with a wiener topped with an eggy, mayonnaise-based concoction of potatoes, peas and carrots. Intrigued, I ask an older Turk about this so-called “American salad”. He explains that they used to call it “Russian salad”, but then the Kremlin fell out of favor with the Turkish government.
This is one of the most popular, if not THE MOST popular, salads in eastern Europe. We make it with ham or frankfurters, and no olives. Fantastic looking salad, like everything that you cook.
I just made this beautiful Russian Salad exactly as you instructed and it's absolutely amazingly delicious!! Sorry but I can't load photos sorry but I'm very happy!! Hermano gracias 🇪🇸🍻🌶🍷
Dear Omar, traditional Russian salad has ( for your amount of potatoes), 4 medium carrots , 4 medium dill pickles, half a tin of small peas, couple of eggs, 1/2 pound of cold cooked chicken or beef, cubed. Dress dill and parsley to taste. It should be barely dressed with mayo. To achieve that, add 2 tablespoons of chicken stock or pickle juice to hot cubed potatoes, and let them drink it in. Try it, my friends all like it.
Salad should have many colors, and each cube of vegetables should be recognizable. Some people add a little fresh cucumber or white onion, but I find it distracting. Choose brightest and sweetest carrots.
Yes, Olivie ;) In restaurants you used to be served a deluxe version of it - Parisienne : shaped like a pyramid, topped with wide thin slices of cold cooked beef
Interesting. The green olives look odd for a Russian salad - I believe it's a Spanish addition ;) The recipe seems very close to a traditional Polish vegetable salad, which is present on almost every family gathering in Poland :) You'd have to exclude the olives, less potatoes, add boiled parsley and cellery root, limit the amount of mayo (I'm surprised you used so much!) and optionally add some green parsley, onion, leek, corn or even apple. This salad is usually a by-product of a soup - we often cook chicken soup, use the broth as a base for other soup and dice all the boiled vegetables for this salad. Tuna oil in mayo - that's also interesting, I might try it some day.
One of the reasons I became a cook/chef was in one way or another every culture has a similar dish. Not sure if it’s a Mexican dish but every Mexican I know calls it ensalada de pollo. Rotisserie chicken, mixed can veg can, mayo. Eat with chips, tostadas or saltines. Oh yeah salsa picante like Valentina or tapatío
There is a very similar version in Romania which is made for Easter and Christmas because it is a heavy dish. Like meat, they use chicken and homemade mayo which is yellow rather than white. I don't know where it comes from originally but I'm sure every country across Eastern Europe has a version of it.
If you don't fancy olives and gherkins in this, dress the potato (while warm) with a mustardy vinaigrette using sherry vinegar and olive oil. Add some very finely chopped scallions or shallots for more flavour. Qué Aproveche!
Funny fact, the dish called Russian salad in Italy, Spain and basically almost all over the world, is instead know as "Italian salad" in Russia. This puts a shade on the dish name's origins, even more if we add that in some countries of the old communist block, eg Romania, they call it "Bioff Salad". This might not look confusing enough until you don't point out that Bioff is the way Romanians pronounce the word "Boeuf", which comes from the French and literally translates as "Beef".
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During my time in Spain last year, this was one of my favourite dishes to have on any given day! With some fresh bread and a beer or Vermut...Absolutely loved it and thanks for sharing.
Awesome with the tuna. Thank you
Summer if ‘91: I’m backpacking through Europe. In Istanbul, I meet a local who’s excited to eat a hot dog with an American. He asks me what I like on my dog. I’m a bit of a purist: If the dog is high quality, I like it naked on a toasted bun. If it’s less good, I’ll take with a bit of mustard, and possibly some pickle relish or caramelized onions.
He tells me that he likes his topped with American salad. I’ve never heard of this food, but I assume that I’ll recognize it when I see it, much as a French national might not know what “French toast” was, but would immediately recognize it as pain perdu.
This is not the case. I find myself with a wiener topped with an eggy, mayonnaise-based concoction of potatoes, peas and carrots.
Intrigued, I ask an older Turk about this so-called “American salad”. He explains that they used to call it “Russian salad”, but then the Kremlin fell out of favor with the Turkish government.
Very nice salad. I added there some capers. 🎉
This is one of the most popular, if not THE MOST popular, salads in eastern Europe. We make it with ham or frankfurters, and no olives. Fantastic looking salad, like everything that you cook.
I am from Russia, and we eat almost exactly the same salad all the time!
Hence the name :P
@@nononotfun Funny...
I have been wondering how to make it, and this came along. Thank you so much Omar!
I am so going to make this!!
I make this all of the time and my family loves it! Thanks for sharing your version!
I had a few Russian salads in Santander and San Sebastián recently, they were delicious. I will give this a go.
My favorite youtube chef.
I just made this beautiful Russian Salad exactly as you instructed and it's absolutely amazingly delicious!! Sorry but I can't load photos sorry but I'm very happy!! Hermano gracias 🇪🇸🍻🌶🍷
Dear Omar, traditional Russian salad has ( for your amount of potatoes), 4 medium carrots , 4 medium dill pickles, half a tin of small peas, couple of eggs, 1/2 pound of cold cooked chicken or beef, cubed. Dress dill and parsley to taste. It should be barely dressed with mayo. To achieve that, add 2 tablespoons of chicken stock or pickle juice to hot cubed potatoes, and let them drink it in. Try it, my friends all like it.
Salad should have many colors, and each cube of vegetables should be recognizable. Some people add a little fresh cucumber or white onion, but I find it distracting. Choose brightest and sweetest carrots.
second that. Being russian :)
I'm really craving this for some reason
I could eat this everyday ! A staple in Israel also , most often without the addition of tuna .
That looks so delicious! I have to try this sometime. 👌 This really reminds me of a Russian Olivier salad which itself has many different versions. 😃
Yes, Olivie ;) In restaurants you used to be served a deluxe version of it - Parisienne : shaped like a pyramid, topped with wide thin slices of cold cooked beef
Interesting. The green olives look odd for a Russian salad - I believe it's a Spanish addition ;)
The recipe seems very close to a traditional Polish vegetable salad, which is present on almost every family gathering in Poland :) You'd have to exclude the olives, less potatoes, add boiled parsley and cellery root, limit the amount of mayo (I'm surprised you used so much!) and optionally add some green parsley, onion, leek, corn or even apple. This salad is usually a by-product of a soup - we often cook chicken soup, use the broth as a base for other soup and dice all the boiled vegetables for this salad.
Tuna oil in mayo - that's also interesting, I might try it some day.
I live in London, near a Lithuanian restaurant. Their "home made potato salad" is essentially exactly this, I just add olives. 😋
One of the reasons I became a cook/chef was in one way or another every culture has a similar dish. Not sure if it’s a Mexican dish but every Mexican I know calls it ensalada de pollo. Rotisserie chicken, mixed can veg can, mayo. Eat with chips, tostadas or saltines. Oh yeah salsa picante like Valentina or tapatío
There must be a link between the 2 that is for sure.
@@thespanishchef it has too be.
There is a very similar version in Romania which is made for Easter and Christmas because it is a heavy dish. Like meat, they use chicken and homemade mayo which is yellow rather than white. I don't know where it comes from originally but I'm sure every country across Eastern Europe has a version of it.
I think it has to be Russian and spread all over from there
is traditional russian salad for new year but in the real recipe they put boiled salami or ham and onion but i like and with tuna fish
If you don't fancy olives and gherkins in this, dress the potato (while warm) with a mustardy vinaigrette using sherry vinegar and olive oil. Add some very finely chopped scallions or shallots for more flavour. Qué Aproveche!
My mom would add chopped shrimp and roasted red peppers...
Funny fact, the dish called Russian salad in Italy, Spain and basically almost all over the world, is instead know as "Italian salad" in Russia. This puts a shade on the dish name's origins, even more if we add that in some countries of the old communist block, eg Romania, they call it "Bioff Salad". This might not look confusing enough until you don't point out that Bioff is the way Romanians pronounce the word "Boeuf", which comes from the French and literally translates as "Beef".
This does look like a classic ensaladilla rusa, but that's a quite different dish from a Russian salad.
Potatoes look a little overcooked, like a purée. Is it on purpose chef? Do patatoes have to be mashed and blend like that?
Why did you not peel the potatoes before cooking?
To prevent from mashing I suppose, because peeled potatoes wouldn't survive 40 minutes in boiling water. And it keeps the taste inside.
Your accent doesn't sound right, you sound more like a person with an English accent, trying to put on a spanish accent. 🧐
sawb1z
#vom.ong