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 minutes
Cook Time 20 minutes
Total Time 45 minutes
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

This is one of my favorite puff pastry for a “cafe gourmand“.

Petits choux

Cream Petits choux will go perfectly with your coffee or tea.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 personnes


Ingredients for the choux pastry

  • 200 ml water
  • 100 g butter
  • 2 pinches of salt
  • 120 g flour
  • 3-4 eggs

Ingredients for the cream

  • 1 egg yolk
  • 120 g sugar
  • 125 ml milk
  • 1/2 vanilla bean cut into two in its length
  • 200 g softened butter
  • 1 tbsp icing sugar


For the choux pastry

  • Preheat the oven to 200°C (thermostat 6/7). Cover a baking sheet with parchment paper.
  • In a saucepan, put the butter and salt. Bring to a boil. When the butter is completely melted, remove the pan from the heat.
  • Add flour and mix well.
  • The dough should form a ball.
  • Add the eggs one by one. Mix well.
  • The dough should be smooth and not stick to the edges of the pan.
  • Using a spoon or a pastry bag, form small heaps of dough on the baking sheet, separating them from each other as the puffs will double in size during cooking.
  • Bake at 200°C for 10-15 minutes. Then lower the temperature to 180°C (thermostat 6) and cook for another 10 minutes or so until you get a nice golden color. Remove the puffs from the oven and let cool.

For the cream

  • In a small saucepan, blanch the egg with the sugar.
  • Add milk and vanilla. Place over very low heat. Stirring constantly, bring to a boil. Remove from heat and let cool. Remove the vanilla pod.
  • In the bowl of a mixer, cream the butter. While continuing to mix, gradually incorporate the milk and sugar preparation.
  • Make an incision in the choux. Using a teaspoon or a pastry bag, fill them with the cream. Sprinkle with icing sugar.
Tried this recipe?Let us know how it was!
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