In Croatian this is called "Francuska Salata". This Croatian version has no meat. Little did I know it's a traditional Russian Salad made throughout different countries all over the world. It's a creamy potatoe salad that has amazing additions!

This popular beetroot salad was a staple in my house when I was growing up. I still love it and always cook a big portion. It keeps well in the fridge for a few days.

I like salads like this, so I made it. ♪Avocado and heavy cream added to the potato brings out the richness and makes it an easy-to-eat salad! It's nice as a sandwich spread, too. Recipe by ochikeron

This salad is indispensable for me along with the potato salad whenever I prepare stuffed tomatoes and deviled eggs.But it is also an excellent combination with any kind of meat.

Olivier salad was invented by a Belgian cook, not a Russian. It was in 1860s when Lucien Olivier, a Belgian chef who worked at the Hermitage – one of Moscow’s most popular restaurants at that time, found the original recipe of the salad, hence the name of the dish.Olivier Salad/"Russian potato salad" is a meal on its own. Loaded with lots of vegetables, meats and eggs and finished with creamy mayo, this Russian salad is so satisfying and filling! Olivier salad is versatile, as long as it includes potatoes and dressed in mayonnaise. One can make it healthy, less healthy, expensive, cheap, exclusive, economical, and so on. Enjoy!

We all like tuna salad, but my family thought I was crazy for grabbing the oil-packed-tuna one day. So I figured I'd show them, made this, and they never went back!

This vegetarian salad is perfect as a side dish or as a main meal. It is usually eaten with Nigerian Jollof or Fried rice.

I mentioned the other day that my arm was not doing well, I was feeling better yesterday but not enough to cook a normal meal. The easiest dish to make was a salad and this one is my hubby's favorite andddddd this is also one of my mother - in - laws recipes. :) I remember when she was still hosting parties that everyone use to jump right into this salad first! I couldn't understand why but it was always the first dish to go.Chopping the potatoes and pickles were a challenge, it took me a quite a while to get it done but for the rest of the ingredients I just picked up a package of frozen peas and carrots and added into the potatoes to boil. I just wanted to emphasize that for this recipe after boiling the veggies they need to be drain from excess water all night long. I asked my mother in law what was the reason for draining it all night long and she responded with "It seems to me that it just tastes better" hahahaha...it really is up to you if you want to wait to eat it the following day. But to be honest I have been doing this step for years and I think she just might have a point. :)

My 2 housemates (sister and brother-in-law) aren't really keen on potato salad. So I adjusted my go-to recipe to fewer servings. It's also good with the addition of sliced black olives, but I didn't have any on hand. Also excellent to garnish servings with crisp cooked bacon, crumbled! 😋💜😋

I wanted to give a little flavor to a potato salad without taking so much away from the way it's traditionally done ..and it turned out lovely😋

Olivier salad (Russian: салат Оливье, tr. salat Olivye) is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries and around the world. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad. Created by Lucien Olivier.

My oldest granddaughter loves every one of the ingredients in this salad.