Russian Layered Salad is a delicious salad recipe made with ham, eggs, cheeses, carrots, peas, and pickles.
Hey YOU! Happy Sunday! Happy Holiday Weekend! How the heck are ya?!
Guess what I’m bringing with me to the Memorial Day picnic tomorrow? If you guessed this Russian Layered Salad then you are correct!
Also? Welcome to another installment of from-back-home recipe that is not really from back home, but it kinda is. I shall explain.
If you’ve been with me for a while, you know quite well that I’m Macedonian and not Russian. However, this Russian Salad, also called Olivier Salad, is SO popular in Macedonia that might as well BE a Macedonian recipe, but it can’t be because clearly the Ruski’s have already called bids on it.
But, over time, the recipe has changed so much that, even though it resembles the original recipe, it pretty much isn’t. We don’t add potatoes to it, there’s no chicken in this recipe, and definitely no cow’s tongue.
What’s interesting though is that I’ve run into a few Russians that had never even heard of this salad. Kinda like when I first heard about Macedonian Salad in France. THAT salad is anything and everything, but definitely not Macedonian. Umm, Swedish Coffee Cake, anyone??
The important thing is that, just as any other layered salad, this is SO GOOD!! In fact, it’s waaaaay better than any of those other layered salads that you’ve tried. Trust!
This salad is packed-full with happy, savory, delicious ingredients. Ham, eggs, feta cheese, peas, carrots… a delicious list, indeed. But you’re going to get tired of dicing it. Just remember – all good things take time. This is also going to be that one time a year you get to use the egg-slicer you bought from one of those kitchen-gadgets-selling people. You can also use the “Chopper” that you bought on the same day!
Seriously? Get on this. You need, like, 30 minutes, tops.
Russian Egg Salad
- 1 can (15-oz) small sweet peas, rinsed, drained and dried
- 6 eggs , boiled, cooled, diced
- 3 large carrots , cooked, diced
- 1-1/2 cups diced ham
- 1-1/2 cups crumbled feta
- 1-1/2 cups diced pickles
- 1 block (8-ounces) monterey jack cheese, diced
- 1/4 cup Mayonnaise (In my opinion, for this salad, Hellmann's Mayonnaise is the best)
- Layer all ingredients, except for mayonnaise, in a tall salad bowl.
- When ready to serve, add 1/4-cup mayonnaise; mix well and add more mayonnaise if needed.
- Serve cold.
Recipe NotesRECIPE SOURCE: DIETHOOD
***Salad can be made 2 to 3 days ahead; refrigerate and don't add the mayonnaise until ready to serve.