Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It’s a beloved, traditional party dish riffed on almost everywhere but my own home: I’d only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr. Ocokoljic insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.
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Serving Size: 1 1/2 cups (about 12 | ||
Recipe Makes: 6 1/2 cups ( | ||
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Calories: 65 | ||
Calories from Fat: 14 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 237.1mg | 8 % | |
Potassium 136.1mg | 4 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 4.4g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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