A vegetarian version of the popular Russian Salad “Olivier”.

This recipe will serve 6-8 people.

10 dill leaves
10 parsley leaves
2 scallions (green onions)
10 medium size potatoes
3 medium size carrots
6 medium size pickled cucumbers
4 hard boiled large size eggs
340 ml of sweet whole corn kernel (corn niblets)*
1 cup of mayonnaise
black pepper for seasoning

Boil the potatoes and the carrots until tender all the way through. Drain the water and put the vegetables aside to cool down.
Hard boil the eggs (about 12 minutes), drain the water and place them under cool running water to stop the cooking process.
Put the canned corn in a strainer (colander) to remove the excess liquid.
Trim off the green part of scallions and chop them.
Chop the dill and the parsley leaves.

Peel the potatoes and carrots, then cut them into small cubes.
Cut the pickled cucumbers into cubes as well.
Peel the eggs, then cut them in half and remove the egg yolks.
Place the yolks into a small bowl and mash them with a fork, then cut the egg whites into small cubes.

In a large mixing bowl combine all the ingredients.
Mix evenly while adding the mayonnaise.
Season with some black pepper.
Transfer the salad into a salad bowl.
Serve chilled or at room temperature.

*Traditional recipe is using canned sweet peas, you could substitute caned corn with it if like.
Store in an airtight container and keep refrigerated up to 3 days.
Russian salad Olivier will taste better if it is made the night before.

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November 13, 2017