Russian Style Saladsalat Olivier Recipes

OLIVIER SALAD RECIPE (RUSSIAN POTATO SALAD)

Steps:

• 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.
• Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.
• Season with salt, pepper and sugar. Add fresh dill, mix.

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Steps:

• Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
• Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

OLIVIER SALAD - RUSSIAN SALAD

Steps:

• The first step is to cook your potatoes and carrots. I used a steamer, but you can always go the traditional route and boil them. In either case, peel the carrots but not the potatoes. If you are steaming (or nuking in the microwave to streamline the process), make sure to prick the potatoes with a fork. I'm not sure that they would actually explode in a steamer, but given that you want to end up with neatly diced potato cubes, better safe than sorry. And did I mention that stabbing potatoes with a fork does wonders for relieving stress?
• Steam the potatoes for 30 minutes to start with, and then add the peeled carrots. Continue steaming for 10-15 more minutes, or until the potatoes and carrots are firm but tender when poked.
• Meanwhile, cook your frozen peas according to package directions. I use the kind that can be steamed in the package in the microwave. When they are done, set them aside to cool.
• Note: there are traditionalists who will argue that nothing but canned peas will do in this salad, but I beg to differ. The faded, dull color and taste of canned peas just cannot compare to fresh or frozen steamed peas.
• When the potatoes and carrots are done, allow them to cool to the point that you can handle them easily.
• Peel the potatoes. Using your fingers or the back of a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch cube-ish shapes and put them into a medium serving bowl.
• Next, dice your carrots. I've heard it said that a Soviet housewife could be judged on her housekeeping skills by how finely she could dice vegetables for her soups and salads. I, however, won't judge you. In fact, if you chop your potatoes and carrots a little larger, I would probably even thank you. I happen to like chunky salads.
• Toss the carrots and a cup of steamed peas into the bowl with the potatoes.
• Peel and dice your hardboiled eggs. Again, I know some like to have their salads with finely diced ingredients, but I don't. So dice them however you like.
• Chop pickles finely. I used small snacking dill pickles, so I needed to use six of them. If you have larger pickles, try using three and see if that is enough for you.
• Add the ham if using and mix everything together gently before you add the mayonnaise.
• Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together.
• Cover the salad and chill for at least one hour or overnight to allow the flavors to come together. And of course, garnish with dill. This is a Russian salad, after all.

RUSSIAN POTATO SALAD (SALAT OLIVIER)

Steps:

• Cook potatoes and eggs.
• Chop everything and put in large container.
• Mix well, being careful not to mush it all up.
• Season with salt and pepper.
• Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
• Serve, or refrigerate for later use.

RUSSIAN STYLE SALAD(SALAT OLIVIER)

Steps:

• Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
• Move vegetables as done to a plate and let cool completely.
• Discard cooking water.
• Peel the potato and carrots and cut each into 1/4" dice.
• Transfer vegetables to a large bowl.
• Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
• Season to taste with salt and pepper.
• Cover and refrigerate until well chilled.
• Adjust seasonings.
• Transfer to a serving dish. Enjoy!

OLIVIE (RUSSIAN POTATO SALAD)

Steps:

• Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
• Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.