Stolichnyi, or “Capital City” salad, is a beloved Russian dish that balances sweet, tangy, and savory flavors in every bite. This vibrant salad features crisp green apples, juicy orange segments, and tender boiled potatoes and carrots, all bound together by a rich, creamy dressing made with hard-boiled egg yolks, mayonnaise, and sour cream. The addition of fresh herbs like dill and parsley adds a bright, aromatic finish. Perfect for holiday gatherings, potlucks, or a festive side dish, this salad is best served chilled, allowing the flavors to meld beautifully. It&# 226;ÂÂs a comforting yet refreshing option that brings a touch of Eastern European tradition to your table.
Stolichnyi Salat – Table Salad Or Russian Sal
Description
Stolichnyi, or "Capital City" salad, is a beloved Russian dish that balances sweet, tangy, and savory flavors in every bite. This vibrant salad features crisp green apples, juicy orange segments, and tender boiled potatoes and carrots, all bound together by a rich, creamy dressing made with hard-boiled egg yolks, mayonnaise, and sour cream. The addition of fresh herbs like dill and parsley adds a bright, aromatic finish. Perfect for holiday gatherings, potlucks, or a festive side dish, this salad is best served chilled, allowing the flavors to meld beautifully. It's a comforting yet refreshing option that brings a touch of Eastern European tradition to your table.Ingredients
Directions
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Boil the red skin potatoes in salted water until tender. Drain, peel, and cut into 1/2-inch cubes.
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Boil the carrot in salted water until just tender. Remove, peel, and cut into 1/4-inch thick rounds.
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Boil the peas in the salted water used for the potatoes for 5 minutes. Drain and set aside.
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Section the orange, remove the membranes, and cut the segments into 1-inch chunks.
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Core the apples but do not peel. Chop into small cubes.
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In a large bowl, combine the potato cubes, carrot rounds, peas, orange chunks, apple cubes, and chicken cubes.
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Press the hard-boiled egg yolks through a sieve into a small bowl.
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Whisk in 2 tablespoons of olive oil until a smooth, creamy paste forms.
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Stir in 2 tablespoons of cider vinegar, 1/2 cup of mayonnaise, and 1/2 cup of sour cream (or yogurt).
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Season the dressing with salt and white pepper to taste.
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Pour the dressing over the warm vegetable and fruit mixture. Toss gently to coat evenly.
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Cover the bowl and refrigerate for 8 to 12 hours to allow flavors to meld.
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Remove from refrigerator and turn out onto a large serving plate or bowl.
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In a small bowl, mix the remaining mayonnaise, sour cream, white wine vinegar, and chopped scallions.
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Spoon this second dressing layer over the chilled salad.
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Sprinkle fresh chopped parsley and dill over the top.
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Serve on a bed of lettuce leaves or shredded red cabbage.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 26.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 1.2g5%
- Sugars 5.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep covered in the refrigerator for up to 3 days. The salad tastes best after chilling overnight.
Substitutions: You can use Gala or Fuji apples instead of green tart apples for a sweeter taste. Greek yogurt works well as a lighter alternative to sour cream.
Tip: To prevent apples from browning, toss them with a little lemon juice after chopping.
Variation: For a richer flavor, add a teaspoon of mustard to the dressing.
Safety: Ensure chicken is fully cooked before cubing. Keep refrigerated until serving.
