Ruska Salata
Ruska Salata a.k.a. Olivier Salad, Salat Olivye, Francuska Salat, or Sallatë Ruse. How it became the official dish of New Year’s Eve is not clear, but it’s a MUST! I’ll admit I used to be a hater as a kid, but it’s grown on me in adulthood.
This salad has protein, veggies and carbs all in one. Each bite is satisfying, creamy, and oh-so-worth-it! For ultimate deliciousness, I highly recommend making your own mayonnaise using the recipe below. The flavor is richer than store-bought and you have complete control of ingredient quality.
What’s in Ruska Salata?
•Cooked Chicken, Potato, Carrots, Peas, Boiled Egg, Edame Cheese, Pickles, & Mayonnaise
Tips:
•The chicken, veggies and eggs can be cooked in advance and refrigerated until assembly.
•Rotisserie chicken can be used to save time. White meat is prettier, but dark meat is just as tasty.
•Do not overcook the peas! Only 5 minutes in boiling water is needed to wake up frozen peas and maintain vibrant green color.
•Edame cheese can be substituted with any semi-hard cheese (kashkaval, swiss, provolone, monterrey jack, etc.)
•Dill pickles are savory and garlicky. They add a pleasant crunch and bright acidity to the salad. Other varieties of pickles like “bread & butter” or “sweet pickles” may not do justice in this dish.
This traditional dish can be eaten year round, no need to wait for New Year’s Eve. It may not be traditional to eat Ruska Salata on a toasted everything bagel with cucumber slices but I’m a Jersey girl, so everything goes with bagels (not up for discussion).
RUSKA SALATA (8 servings)
1.5 lbs cooked chicken breast (1.5 c shredded)
1 c diced potato
1 c diced carrot
1 c frozen peas
4 boiled eggs (1 c diced)
1 c diced edame or other semi-hard cheese
1 c diced dill pickles
1.5 c mayonnaise (recipe below)
MAYONNAISE (1.5 cups)
1 whole egg
1 egg yolk
1 tbsp white vinegar
1 tsp mustard
1 tsp salt
1 c avocado oil, light olive oil or other neutral oil
Directions for Mayonnaise: Into a container fitted for immersion blender, add ingredients in order listed. Using immersion blender, blend until thick and creamy. Bravo! You just made your own amazing mayo!
Directions
Cover chicken with water & 1 tsp salt. Simmer covered until tender. Skim foam from top as needed. Remove chicken from pot to cool. Remove skin/bones and shred into bitesize pieces.
Into same pot with remaining broth add potatoes and carrots. Simmer just until tender (but retains it’s shape). About 10-15 minutes. Remove with slotted spoon and allow to cool.
Add frozen peas to broth. Cook 5 minutes until tender but still vibrant. Remove with slotted spoon and allow to cool.
Strain the broth and save for another recipe.
Add shredded chicken, eggs, veggies to large dish with cheese and pickles.
Toss with mayo to coat. Keep refrigerated until ready to enjoy.
AJDE, LET’S EAT! Tag me on IG if you try it @balkanbasics
