olivier salad

This Olivier Salad (Russian Potato Salad) recipe is a traditional dish in the Russian cuisine and served in most restaurants and parties. This salad is commonly known as the Russian salad and Olivye in the Ukrainian community.

Olivier Salad Recipe (Russian Potato Salad)

meat,

potatoes,

carrots,

eggs,

dill pickles, cubed

onion,

peas

english cucumber (2 small cuces), cubed

mayo

dill

salt and pepper,

sugar,

In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don’t overcook. Remove carrots and potatoes from water, set aside to cool).

In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes. 

Cube all of the ingredients.&nbsp;

Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.&nbsp;

Season with salt,&nbsp;pepper and sugar. Add fresh&nbsp;dill,&nbsp;mix.&nbsp;

Few dishes are as cherished on Romanian holiday tables as Salata de Boeuf. Whether it’s Christmas, Easter, or any special occasion, this creamy, colorful salad evokes memories. But you can cook this anytime, just plan ahead, it is a very nutritious appetizer!

Salata de Boeuf

potatoes

carrots

lbs celery root

lbs chicken breasts

peas (frozen)

6-7 medium pickles (diced, keep one or two apart for decoration)

red peppers (diced)

black olives (pitted, for decoration)

parsley (for decoration)

salt and pepper (to taste)

eggs

tbsp mustard ((Dijon recommended))

lemon (- use the juice only)

tsp salt

Boil the chicken breasts in water with a bit of salt until fully cooked, about 30-40 minutes. Let cool, then dice.

Boil the potatoes, celery root, and carrots with their skins for about 30 minutes or until fork-tender, do not overcooked them. Cool, peel, and dice.

Blanch the frozen peas.

Dice the pickles into small pieces and pat dry with a paper towel.

Dice the pickled sweet red peppers.

In a large bowl, combine all the diced ingredients. Add mayonnaise, salt, and pepper. Mix gently but thoroughly.

Taste and adjust for salt and pepper.

Spread the salad onto a serving plate and smooth the top. Add a thin layer of mayonnaise for decoration. You can slice some pickles and use olives and parsley to garnish as desired.

Chill for at least 2 hours (or overnight) before serving.

&nbsp;Olivier Salad (Russian Potato Salad)- this fancy potato salad is traditionally made for holidays in all Slavic families. It is made of potatoes, eggs, carrots, sausage, pickles, peas, and mayo. Using smoked sausage in this salad ups the flavor and makes it all that much more delicious!

Olivier Salad – Russian Potato Salad

potatoes (about 3 cups, cooked with skins on, peeled, then diced)

carrot (about 1.5 cups, cooked with skins on, peeled, then diced)

eggs (cooked, peeled, diced to ¼” cubes)

smoked salami-type sausage (diced to ¼” cubes)

oz canned peas, drained (drained (1 can = 15 oz))

dill pickles (diced to ¼” cubes (use less if your pickles are more sour))

green onion (about 4 scallions, chopped (optional))

parsley

Tbsp oil

mayonnaise ((or

salt

tsp black ground pepper

Cook the vegetables: Clean potatoes &amp; carrots with a brush and to a pot. Cover with water and boil over medium heat until vegetables are easily pierced with a fork but still have a bit of resistance, about 20-25 minutes from when the water comes to a boil. Do not overcook, or they won&#39;t keep shape in the salad. Once cooked, drain the water and allow the vegetables to cool completely. Putting them in the freezer for about 15 minutes before cutting will help them retain their shape. Do not freeze.

Boil the eggs in a pot covered with water for 5 minutes. Drain the water, cover with cold water and allow to cool completely. Peel the eggs. Set aside.

Chop: While the rest of the ingredients are cooking and cooling, dice the Polish sausage (I use kielbasa called &quot;Servilat&quot; from the Russian store; you can use your favorite) &amp; pickles. Chop the scallions, parsley &amp; dill. Add to a large bowl.

Dice: Once the potatoes, carrots, and eggs have cooled down completely, dice them into small cubes ( about ¼”). Add to the bowl with the rest of the ingredients.

Dress the salad:Add2 cups mayo, 1 tsp salt &amp; 2 tsp pepper, and mix until everything is evenly coated. Taste and adjust the amount of mayo first and then the seasoning.

Store in an airtight container, refrigerated, until ready to serve.

With a little bit of beef it looks like Dutch husarensalade,witch i misses here in Germany.You made me happy with this 
Recept Thank you so much

Love seeing the different versions of this salad.  My husband's family came to US in late '40s and I've made his mom's recipe ever since we were married in 1968.

We love this potato salad; I've used your recipe 3 times now.  My mom had a friend who made it this way and I thought it was too weird when I was kid.  (She also spread it out on an oval plate, frosted the top with mayo and decorated it with cooked veggies.)  I wish I could go back and give her a big hug now.

I am making this now for Easter tomorrow, it is so similar to my mother’s recipe. She uses chicken in place of the sausage but the rest is identical. Our ‘secret’ is to make it a day or 2 before to let the flavors come together.

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