THE SECOND PART TO GARDEN VLOG ….DEDICATION TO MY FATHER……SKIP TO 4.30 IF YOU JUST WANT THE RECIPE FOR FRESH TOMATO SALAD , THANKS FOR WATCHING…!!!
Video Rating: 5 / 5
Question by Mr. Atoz: Anyone have a recipe for a traditional Russian Salad?
Could anyone give me the recipe for an authentic Russian Salad. I am looking for the the original recipe, preferably from the earliest possible sources.
Best answer:
Answer by Beancake
RUSSIAN POTATO SALAD
6 to 8 med. potatoes, peeled and cut up
1 sm. sour cream
1 pkg. frozen peas and carrots
1 c. mayonnaise (approx.)
1 lg. onion, finely sliced
2 eggs, hard boiled, sliced
Salt and pepper to taste
Cook potato cubes until partially cooked. Add peas and carrots and continue to cook until potatoes are finely cooked. Drain.
While still warm, add onion rings, mayonnaise, sour cream and sliced eggs. Mix well and season to taste. Add enough mayonnaise to make moist. Potatoes will absorb moisture as it cools.
Garnish with sliced hard boiled eggs and parsley if desired.
What do you think? Answer below!
We had all jetstar at my house last year and they were very good , nice round med to large size , with little blemishes and a good taste, this year ive got beef steak for eating , romas and big mama for sauce making .
bow d what’s your opinion on the jetstar flavor?, I thought about growing them or jetsetter but I heard they don’t have much flavor.
nice garden! nice tomatoes! yes keep those dogs and cats safe. great salad and beautiful bread sir! Thanks for all the hard work labor of love that you put into all your videos!
Such a pretty girl!! She was talking back to you. Iol
Your tomatoes look great. It’s been so hot here that no one’s garden is doing well.
The salad looks yummy..perfect for hot days. I want that now. lol
Pam
I have to watch my salt.I miss the days of eating slices of tomatoes with sugar and salt.
Nice garden. We keep one too. Love the tomatoes, so much can be done with tomatoes…..yum! Good one mate, KtC
Simple and perfect, right outa the ground!! I might use some fresh garlic & cracked black pepper too. It’s all good….Cheers… MT
I can’t way to have tomatoes to add to my salads 😉 yours looked very good too!
Tomatos can be eaten in a variaty of ways as you will see in my next vid . tomato straight up with salt …lol…..thanks for watching…!!!
I can’t stand olive oil on tomatoes.I didn’t grow up with O O.I like just good old Good Seasons Italian dressing on my tomato salads with goat cheese, red onions.
Aww ur dog looks so lovely. and the tomatos yum yum.
Wow I wish I had a garden. My mother teach me to always give. love this vid/vlog
My mother puts the onion in it too , but my dad like it old school straight up …lol….thanks for watching …!!!
Our tomato salad recipe is tomatoes, half a red onion (thinly sliced and soaked in water before hand), salt, basil and olive oil. I find if you salt them before adding the other ingredients that draws the liquid out more. I like a lot of juice too because dipping the Italian bread is the best part lol.
Great two part videos, I loved it.
Basic, simple and good. You are right, tomatoes MUST have salt!
Thanks …….as for the lemon I personaly dont think it would be a good match , but some people put onion in it ….this is just an old school version simple and not too much ingrediance ….so as to get the most flavor from the tomato …thanks again…!!
Thanks for the tip , something i just might try ..!!
Thanks bro , the oil double header will be posted by the end of next week thanks again…!!!
Thanks
Thanks
Thanks mate will do..!!
@papercuts777 You mean salt ….hahahaha….!!!
Discourage your dog from that destructive behaviour. I have found that a water pistol is good to discourage the dog, and when it is behaving,(squirt him at the time of incorrect behaviour) reward it for the right behaviour when this happens after the bad . Nice dog though .. he has no malice. Nice bruschetta mix too! Your passion for good food is very strong. Keep up the good vlogs mate!
Great video i really enjoyed watching your video!
HELL yeah son, that’s the video I’m talking about. Heritage and family is everything, and showing what you got from that is the family point in the first place. Still watchin’ for that hot oil recipe, but that’s some great shit. Keep it up, and thanks for sharing. Blessings to your Pops.
Insalata Russa – From “The Silver Spoon” (Italian Cookbook)
Make mayonnaise from: 2 egg yolks, 2tblsp lemon juice, salt and pepper.
1 scant c. shelled peas
2/3 c green beans
6 cauliflower flowerets
2 potatoes
2 carrots
3 small dill pickles (drained & diced)
1 cooked beet (diced)
1 egg, hard-cooked, shelled & diced
Mayonnaise (above)
Cook the peas, beans, cauliflower, potatoes and carrots in separate pans of boiling water until al dente.
Drain well and except for peas, chop them.
Put all vegetables in a salad bowl with the pickles, beet and egg.
Stir in enough mayonnaise to form a soft mixture.
Chill for 2 – 3 hours.
Shortly before serving, arrange the Russian Salad in a dome in the middle of a dish and garnish to taste.
You can browse this site. There is a link that has several thousand recipes and you may find it. Good luck.
BEET SALAD
Ingredients
2 1/2 c grated boiled beet.
4 tb grated horseradish.
2 tb oil.
2 1/2 tb sugar.
1 1/2 tb vinegar.
Method
Combine all ingredients, stir carefully and leave in a cold place for 2 hours before serving.
Russian-Style Salad Niçoise:
Smoked trout and a creamy horseradish dressing stand in for the classic tuna and vinaigrette in this composed salad. Rather than serving the dressing on the side, you could dress the vegetables separately before arranging them on plates.
1 pound small beets (about 8)
1/4 pound haricots verts or thin green beans
1 pound small new potatoes, scrubbed
2 tablespoons minced shallots
2 tablespoons prepared horseradish
2 tablespoons sherry vinegar
2 tablespoons sour cream
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons heavy cream
Salt and freshly ground pepper
1 tablespoon chopped fresh dill
2 whole smoked trout (about 1 pound each), skinned and boned, flesh flaked
6 hard-boiled eggs, quartered lengthwise
1 cup cherry tomatoes, halved
1. Preheat the oven to 425°. Wrap the beets in foil and bake for about 1 hour, or until tender when pierced. When cool enough to handle, peel the beets and cut them into 2-by- 1/2 -inch matchsticks or small wedges.
2. Bring a medium saucepan of lightly salted water to a boil. Add the haricots verts and cook until tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cool running water; pat dry. Pour off all but 2 inches of water from the pan and set a steamer basket inside. Add the potatoes and steam until tender, about 18 minutes. Let cool slightly, then quarter the potatoes.
3. In a medium bowl, combine the shallots, horseradish, vinegar, sour cream and mustard. Whisk in the oil, 1 tablespoon at a time, until emulsified. Whisk in the heavy cream and season with salt and pepper.
4. Just before serving, stir the dill into the dressing. In a bowl, toss the flaked trout with 1/4 cup of the dressing and mound on 4 large dinner plates. Garnish each serving with the beets, haricots verts, potatoes, eggs and tomatoes. Pass the remaining dressing separately.
Make Ahead: The vegetables and dressing can be refrigerated overnight.
Yield: 4
1 sm. pkg. cream cheese
20 lg. marshmallows
1 sm. box lime Jello
1 sm. can crushed pineapple
1/2 c. chopped pecans
1/2 c. mayonnaise
1 c. mashed bananas
1/2 c. evaporated milk
Dissolve Jello in 1 cup hot water. Place over low heat and melt cream cheese and marshmallows. Cool slightly. Add remaining ingredients and put in mold, tupperware keeper, or pyrex and put in refrigerator to congeal.