Two Deliciously Creamy and Hearty Salads for Any Occasion!
In this recipe, you’ll get two creamy, satisfying, and colorful salads—both perfect for gatherings, festive occasions, or as a hearty side dish.
The first salad, Russian Salad (Olivier Salad), is a classic, creamy potato-based salad filled with ham, boiled vegetables, pickles, and eggs. It’s a traditional dish that has been loved for generations.
The second salad, Crab Stick Salad, is a lighter yet equally creamy dish featuring crab sticks, eggs, sweet corn, and crisp vegetables, all bound together in a delicious dressing.
Let’s make both!
Classic Russian Salad (Olivier Salad)
Ingredients:
(Serves 6-8 people)
- 3 medium potatoes, boiled, peeled, and diced
- 2 medium carrots, boiled and diced
- 3 hard-boiled eggs, chopped
- 1 cup cooked ham, diced (or cooked chicken for variation)
- ½ cup pickles, diced (adds a tangy kick!)
- ½ cup canned green peas, drained
- ½ cup mayonnaise (or a mix of mayo and sour cream for a lighter touch)
- 1 teaspoon Dijon mustard (optional, for a deeper flavor)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Fresh parsley for garnish
Step-by-Step Instructions:
Step 1: Prepare the Ingredients
- Boil the potatoes and carrots until tender but not mushy. Allow them to cool before peeling and dicing.
- Hard-boil the eggs, then peel and chop them.
- Dice the ham and pickles into small, even cubes.
Step 2: Make the Dressing
- In a small bowl, mix mayonnaise, Dijon mustard (if using), salt, and black pepper. Stir well.
Step 3: Assemble the Salad
- In a large mixing bowl, combine the potatoes, carrots, eggs, ham, pickles, and peas.
- Pour the creamy dressing over the ingredients and mix gently to coat everything evenly.
- Cover and refrigerate for 30 minutes before serving to allow flavors to meld.
Step 4: Serve and Enjoy!
- Garnish with fresh parsley and serve chilled.
- Pairs well with bread, grilled meats, or as a meal on its own!
Creamy Crab Stick Salad
Ingredients:
(Serves 4-6 people)
- 1½ cups crab sticks (surimi), chopped
- 3 hard-boiled eggs, chopped
- 1 cup canned sweet corn, drained
- 1 cup fresh cucumbers, diced (or substitute with radishes for a stronger flavor)
- ½ cup green onions, chopped (or regular onions, finely diced)
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Step-by-Step Instructions:
Step 1: Prepare the Ingredients
- Chop the crab sticks, eggs, and cucumbers into small bite-sized pieces.
- Drain the canned corn and pat it dry.
Step 2: Make the Dressing
- In a small bowl, whisk together the mayonnaise, salt, and black pepper.
Step 3: Assemble the Salad
- In a large mixing bowl, combine the crab sticks, eggs, corn, cucumbers, and green onions.
- Pour the dressing over the ingredients and toss gently to coat evenly.
Step 4: Chill and Serve!
- Refrigerate for 15-20 minutes before serving for the best flavor.
- Garnish with extra green onions or fresh dill for a fresh finish!