Stolichny Salad, often called 'Capital Salad,' is a beloved classic in Eastern European cuisine, a close cousin to the world-famous Olivier Salad. Traditionally made for holidays and special gatherings, it's a hearty and satisfying dish. This particular recipe offers a delightful modern twist, swapping traditional boiled meat for savory chicken ham and adding a vibrant, unexpected pop of color with purple carrots. It's a beautiful, updated version of a timeless favorite that’s sure to impress your guests both with its familiar, comforting taste and its stunning presentation.
Stolichny Salad with Ham and Purple Carrots
Ingredients for Stolichny Salad with Ham and Purple Carrots
- 200 g green peas
- 300 g chicken ham
- 1 sweet salad onion
- 1 tart-sweet apple
- 2 dill pickles
- 3 hard-boiled eggs
- 3 boiled potatoes
- 2 boiled orange carrots
- 1 boiled purple carrot
- 100 g mayonnaise
- 50 g thick smetana (a type of sour cream)
- 10 g green adjika (a spicy chili and garlic paste)
- pepper, salt, basil, olives for garnish
How to Make Stolichny Salad with Ham and Purple Carrots
Drain the water from the green peas.
Dice the cooked chicken ham into small cubes.
Once the water has drained and the onion has cooled, add it to the salad bowl.
Drain the water from the green peas. By the way, this water is called aquafaba (the liquid from canned legumes) and you can use it to make delicious and thick homemade mayonnaise.
Dice the cooked chicken ham into small cubes, about the size of a pea. Add the ham to the peas.
Dice the sweet salad onion, pour boiling water over it, and let it sit for 2 minutes. Drain the onion in a sieve. Once the water has drained and the onion has cooled, add it to the salad bowl.
Finely chop the dill pickles and the tart-sweet apple.
Finely chop the dill pickles and the tart-sweet apple. You can also grate the apple on a coarse grater and sprinkle it with lemon juice.
Dice the egg whites and add them to the salad.
Dice the cooled potatoes and add them to the salad bowl.
Dice the orange carrots the same way as the potatoes.
Peel the hard-boiled eggs and separate the whites from the yolks. Dice the egg whites and add them to the salad. Set aside the yolks for garnish.
The potatoes and carrots for the salad can be boiled in their skins or wrapped in foil and baked in the oven. Baked vegetables are less watery and have a richer flavor. Dice the cooled potatoes and add them to the salad bowl.
Dice the orange carrots the same way as the potatoes. Add them to the salad.
Combine the mayonnaise, thick smetana, add green adjika made from chili peppers and garlic, and season with black pepper to taste.
Now, let’s make the dressing. Combine the mayonnaise, thick smetana (a type of sour cream), and add green adjika (a spicy paste made from chili peppers and garlic). Season with black pepper to taste. I also add finely chopped green basil (I use frozen), or any other fresh herbs from the garden – parsley, celery, or cilantro.
Mix the dressing and add salt to taste.
Add the dressing to the salad and mix well.
Pack the salad into the ring, pressing it down.
Mix the dressing and add salt to taste.
Add the dressing to the salad and mix well.
Place a food ring on a plate. Pack the salad into the ring, pressing it down firmly so it holds its shape, then remove the ring.
Garnish the top and sides of the salad with the grated egg yolk.
Grate the egg yolk on a fine grater. Garnish the top and sides of the salad with the grated egg yolk.
Before serving, arrange all the colorful vegetable toppings.
Before serving, arrange all the colorful vegetable toppings: finely chopped purple carrot, a little orange carrot, some green peas, and sliced olives. For extra brightness, add 1-2 teaspoons of diced egg white. Try placing the vegetables in separate small bowls and drizzling them with extra virgin olive oil – this will make them shine like jewels.
And there you have it—a beautifully layered Stolichny Salad that's as pleasing to the eye as it is to the palate! This salad is best served chilled, allowing the flavors to meld together perfectly. It makes a fantastic centerpiece for a holiday feast, a potluck, or a special family dinner. Don't be afraid to get creative with the garnish; fresh herbs or a sprinkle of paprika can also add a lovely touch. Enjoy sharing this taste of tradition, reimagined with a colorful, modern flair!
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