Recipe by: Dasha Gracheva

Source: Family Recipe



  • Ready-to-eat tartelettes
  • Salad leaves

Ingredients Salad

  • 2 potatoes
  • 1.5 carrot
  • 2 pickled cucumbers (10 pickled gherkins?)
  • 1/2 small tin peas (140 g?)
  • 2 eggs
  • 100-150 g meat (best – beef filet or sirloin)
  • herbs (parsley, thyme, bay leaves, celery leaves), black pepper
  • 1 Tbsp sour cream
  • 2 Tbsp mayonnaise
  • Salt, to taste
  • pepper, to taste


  • Bring salty water to a boil. Cook potatoes, carrots and eggs (in separate pots)
  • Prepare the meat: boil it with herbs (parsley, thyme, bay leaves, celery leaves) and black pepper for 1,5 hours over low-medium fire. (You can cook big piece and eat it with sandwiches or as protein – it will need about 2,5 hours)
  • Cut all the Salad ingredients in small cubes (1/2 cm)
  • Mix everything well and season with sour cream, mayonnaise and salt,pepper.
  • Place the salad leaves in the tartelettes with a scoop of salad on top.

Download PDF version here: russian-olivier-salad-tartlettes-dasha-gracheva