Recipe by Sharon123
This is a popular cold dish in Russia, but was actually crated by a Frenchman, Monsieur Olivier, at his Moscow restaurant, L'Ermitage, in the late 1800's. He then went on to cook for Russia's last czar, Nicholas ll. The original recipe called for 6-8 oz. chicken,diced, but I have left it out, to make this vegetarian. Feel free to add the chicken back in, if you like!
- 2 medium waxy potatoes
- 3 carrots, trimmed
- 1⁄4 cup sweet onion, chopped
- 1 cucumber, seeded, diced
- 1 large deli style pickle, diced
- 1⁄2 cup frozen peas, thawed (or canned, drained peas)
- 2 hard-boiled eggs, peeled, diced
- 4 sprigs fresh dill, chopped (or 1 tsp. dried)
- 6 sprigs parsley, chopped
- 1⁄2 cup mayonnaise
- 2 tablespoons white wine vinegar
Directions See How It's Made
- Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
- Move vegetables as done to a plate and let cool completely.
- Discard cooking water.
- Peel the potato and carrots and cut each into 1/4" dice.
- Transfer vegetables to a large bowl.
- Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
- Season to taste with salt and pepper.
- Cover and refrigerate until well chilled.
- Adjust seasonings.
- Transfer to a serving dish. Enjoy!