Russo-American salad Donna Olivier

©Donna Rahle, Geno Boico-Slastion,2025

Please use any recipe of Russian salad Olivier but substitute :
- dill pickles with greenhouse  cucumbers,
- canned green peas with canned corn,
- onions with spring onions or/and chives, or their mix.
Add up:
- pitted black and green olives, the latter can be stuffed with pimiento,
- celery stalks,
- cilantro or/and parsley & scallions,
- (optional) radishes.
Use fresh dill only as decoration on top of the prepared salad.

How to make
salad Donna Olivier :
1) boil potatoes (5 pcs, medium-sized) and carrots (3 pcs, medium-sized) for 20-25 mins;
make sure they are not too soft, chill and skin them;
2) boil eggs (5 pcs) for 8 mins, chill them in cold water and remove their shells;
3) cut potatoes and carrots into small cubes, preferably with sides not bigger than 1/2", and put them into a bowl;
4) add up roughly chopped boiled eggs;
5) add up bologna sausage (up to 1/2 lb) cut in small cubes; for vegetarians this ingredient may be excluded,
6) add up greenhouse cucumber (1 pc) and celery stalks (2-3 pcs) cut into small cube-like chunks (same size as the cubes of cut potatoes and carrots);
please note : if you have fully grown up celery stalks - remove from the outer surface side of them the stringy "threads" by picking them up with the kitchen knife at the edge of the "fattier" ends of the stalks and pulling those "threads" down and out ;
7) add some chopped up cilantro (or/and parsley) and scallions with a dash of olive oil;
8) add up some corn (about half of regular can or more), rinsed and dried;
9) add salt and ground black pepper - to your own taste;
10) add chopped pitted black olives (5 oz) and green olives (3 oz);
11) mix up all the ingredients together with mayonnaise (5 oz) and sourcream (3 oz);
12) decorate the top with some fresh dill, and (optional) thinly sliced radishes on the sides.
 
The finishing touch : please chill the bowl with salad in the fridge for about 7-8 mins before serving.

Serves 5.

List of ingredients :

potatoes, carrots, boiled eggs, greenhouse cucumber, celery stalks, bologna sausage, pitted black & green olives, cilantro or/and parsley, scallions or/and spring onions and/or chives, fresh dill, radishes (optional), salt, ground black pepper, olive oil, mayonnaise and sourcream.