109375 potato salad olivei russian Recipes

potato , for salad, white wine (1/4 cup), cider vinegar, native olive oil (1/4 cup), green onions, finely chopped, salt, pepper, anchovies packed in oil, drained (reserve the oil), fresh parsley, chopped, fresh chives, chopped

potatoes, salad dressing, dijon mustard, celery, chopped, dill pickles, chopped, hardboiled egg, garlic powder, dried parsley, paprika, salt and pepper

potatoes, peeled and cubed, sliced beets, drained and finely chopped, eggs, mayonnaise , or as needed, salt and pepper to taste

potatoes, diced, carrot, diced, cucumber, diced, eggs, hard cooked, diced, onion, diced, cooked ham, cubed, peas, ripe olives, sliced, garlic cloves, minced, mayonnaise, salt, ground pepper

potatoes, peeled, boiled and cubed, eggs, hard boiled, cocktail franks (or other similar), sour dill pickles, cut into small dice or 2 tbsp sour dill pickle relish, drained, fresh peas or 1 cup frozen peas, cooked if desired, onion, finely chopped, carrots, diced or 1/2 cup diced frozen carrot, cooked if desired, capers, drained, mayonnaise, sour cream, prepared mustard, dijon preferred, fresh lemon juice, salt & freshly ground black pepper, dried dill (optional for garnish ) or 1 tsp snipped fresh dill (optional for garnish), boston lettuce leaf, washed and dried (optional for serving), ripe black olives, cut in half (optional for garnish ), parsley sprig (optional for garnish ), ripe tomato, cut into small wedges (optional for garnish ), paprika (optional for garnish )

potatoes, baby carrots, hot dog, eggs, whole dill pickles, baby peas, mayonnaise, salt

potatoes, turkey hot dogs, eggs, dill pickles, chopped, green onion, chopped, baby peas, drained, salt, mayonnaise

potatoes, mayonnaise, mediterranean style greek yogurt or 1/4 cup sour cream, lemon juice or 2 tbsp white vinegar, frozen peas and carrots, eggs, hard boiled & coarsely chopped, gherkins, finely chopped, chopped parsley (optional), diced beet (optional), fresh dill, chopped (optional), salt & pepper

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

bacon slices, red potatoes, cut into 3/4-inch cubes (about 5 cups cubed ), white onion , cut into 1/2-inch-thick strips, potato salad dry rub, potato salad dressing, garnish: chopped fresh parsley

potatoes, hard-boiled eggs, chopped, salad oil, low-fat plain yogurt (or light sour cream), vinegar, sliced green onion (whole thing), salt, chopped dill weed, pepper, diced celery, onion powder, garlic powder, light mayonnaise

charlotte potatoes (or salad or new potatoes), mayonnaise, olive oil, white wine vinegar, dijon mustard, liquid maggi seasoning sauce (from supermarkets or delicatessen), onion, finely chopped, sweet gherkins, finely chopped (also add 1 tbsp liquid from cucumber gherkin jar), sugar, salt and pepper

potatoes, boiled, cubed, hard-boiled eggs, cubed, boiled carrots, cubed, dill pickles, cubed, cucumber, cubed, onion, finely chopped, mayonnaise, cubed ham (like bologna) or 1/2 lb sausage (like bologna)

potatoes, hard bioled eggs, salad dressing, mustard, sweet pickel relish, yellow onion chopped, sweet red peper finely chopped, fresh cracked black peper

potatoes, bacon, roughly chopped and cooked, snow peas, blanched, red capsicum, thinly sliced, chopped fresh parsley, kraft* potato salad dressing

recipe for potato salad dressing, mayo, olive oil, white vinegar, prepared mustard, sugar, salt, celery seed (1/4 cup chopped celery), diced dried onion, black pepper, i would say 6 medium potatoes, 8-9 small ones. enough to make 4 cups of potatoes after they are cooked and cooled., mix ingredients together and pour on potatoes., you can also add 6 hard cooked eggs to the dressing.

dijon mustard, sherry wine vinegar, canola oil, chopped fresh italian parsley, chopped fresh tarragon, fine sea salt, freshly ground black pepper, coarse sea salt, fingerling potatoes (such as ruby crescent or russian banana), thick slices smoked bacon , cut crosswise into 1/4-inch-thick strips, shallots, thinly sliced, hard-boiled eggs, peeled, chopped, green onions, thinly sliced

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.