Potato salad (Russian salad)

This is the most traditional Russian salad we make for any holiday, and New Year’s Eve is the biggest holiday of all, when “Olivier” would be on all tables. What makes it more special is “leftovers”… You can eat it the next day and joke that the salad is from last year.

If you like it, try other salads from my cooking blog!

Potato salad (Russian salad)

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 8 people


  • 4 large potatoes
  • 3 medium carrots
  • 7 hardboiled eggs
  • 1 lb bologna
  • 7 pickles
  • 1/2 raw onion
  • 1 can peas (14 oz)
  • 1/2 cup mayonnaise
  • Salt and pepper to taste


  • Cook potatoes and carrots in a medium pot in their skins until tender. Do not overcook.
  • Peel the vegetables and eggs.
  • Cut the potatoes, carrots, bologna, eggs, pickles and onion into small 1/4 inch squares.
  • Mix all the ingredients with mayonnaise, salt and black pepper. Chill salad before serving.
  • For a fancier presentation, serve it in mini cups.
Tried this recipe?Let us know how it was!

Petits Choux

Makes about 50 petits choux


Choux pastry :

  • 200 ml water or milk
  • 100 g unsalted butter
  • 2 pinches of salt
  • 120 g of flour
  • 3-4 eggs
  • Fillings for pastry
  • 1 egg yolk
  • 100 g sugar
  • 125 ml milk
  • 1 tea spoon vanilla extract
  • 200 g unsalted butter (at room temperature)

Preheat oven to 400°F. Line baking sheet with parchment paper.

  1.  In a medium pot add water or milk, butter and salt. Bring to a boil and remove from the heat.
  2. Add flour. and mix together with wooden spoon. Mix until the dough forms into a big ball and begins to come away from the saucepan.
  3.  Add the eggs one by one and mix well.
  4. The dough should become smooth and shiny. Return saucepan back on to the heat and keep mixing for about 30 to 50 seconds to dry out the moisture.
  5.  Pipe the desired shape on the baking sheet using a piping bag. The dough will rise a bit so make sure to spread them apart from each other.
  6. Bake in preheated oven ( 400°F) about 10 to 15 minutes. Then lower the temperature to 375°F and bake for another 10 minutes or until the choux pastry shells are puffed up and golden brown. Do not open the oven while baking!
  7. Remove from the oven and let it cool completely.



  1. Work the sugar with egg yolk.
  2. Add milk and bring to a boil on a low heat, mixing constantly. Remove from the heat and let it cool.
  3. Whip butter with mixer. Gradually stir in milk mixture until blended.
  4. Fill a pastry bag fitted with a small round tip with the pastry cream. Make a hole in the choux pastry with round tip and pipe a small amount into the puffs. Dust them with confectioners sugar.
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