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!

This beet salad is a very different (read: healthier ;) ) version of the beet salad I knew growing up in Newfoundland. It takes a bit of time in terms of prepping your ingredients (mainly the beets and carrots), but it's worth it.This is a great summer salad to serve with a BBQ, or on its own as a lunch. You can adjust the ingredient amounts for lesser portions- this salad serves approximately 6-10 servings if used as a side dish.

Just made it up. My balcony grown arugula was really big and had to be picked, had a beetroot and here it is

This is a Russian and Ukrainian speciality. When I stayed in Russia, I loved this salad and I often ate it. I happened to get beetroot, so I decided to have this for the first time in a while.Cook the beetroot and potatoes whole. You can remove the skin easily after cooking. You can also use onions or carrots. Drain the pickled herrings well. Recipe by Nashi-

When I was a kid, I hated beet(root), but now I love it...only, not pickled in a jar...I love them like this!

Beets are a staple vegetable here in Mongolia, and are often served with meat dishes. I learned this method from a Mongolian and made a few changes.If you get tired of this taste, it also tastes good with scrambled egg or soybeans. Recipe by Marukonoshippo

I love this salad, for although you may have it year round, it looks more apt in the fall due to the beautiful colors of beets and carrots, like autumn leaves.

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. :)

This Russian home-style dish was served when I visited a Russian friend. Apparently the original version includes smoked herring (it's called"selyodka pod shuba" (herring in fur coats), but I left the herring out of this recipe.You can use canned beets (in which case just skip ahead to Step 4 in the recipe). The cooking time for the vegetables will vary depending on how they are cut, so I recommend practicing a little in order to cook them up uniformly. Recipe by AnnaNanna

I based this salad off a recipe I found in a cook book that I bought in Russia. I've added bits in, made it a bit more Japanese in taste and changed the amounts to suit my family's appetite.Peeling the bell peppers is time consuming but will result in much better-tasting peppers. Recipe by nobapHaMo

Kaki is a traditional Japanese autumn fruits, currently getting popular in California, as well. This unique, nutrition dence fruits is good source of Vitamin C, B1,and B2. Kaki and Beets combination creates sweet, earthy flavor, and contributes to women's beauty and health.

I love this salad using fresh cooked beetroot, I set about mixing it with a few other things that I like.