Russian Salad is known by several names such as “Ensalada Rusa” or “Salad Olivier”. This simple salad was invented in the 18th century by Lucien Olivier and widely recreated throughout Eastern Europe.
Over the course of the centuries, different regions of Eastern Europe have developed their own variations of this salad but few core ingredients are common to them all: potatoes, eggs, carrots, pickles, onions, peas, and a mayonnaise-based dressing.
Russian Salad – Salad Olivier is a popular side dish traditionally served during festive holidays such as Easter, Christmas, and New Year’s Eve celebrations. Some versions of this famous salad contain cubed ham or chicken but I prefer it without them.
You can serve this salad as a side dish with sausage, chicken, pork tenderloin or meatballs. If you prefer you can add some diced chicken or ham and make it a main dish.
How to make Russian Salad – Salad Olivier
- Boil the eggs, then peel and chop them.
- Peel the potatoes and carrots and then dice them. I prefer to use a multi- function vegetable cutter/slicer* because it will dice the vegetables quickly and evenly.
- Place the small diced potatoes and carrots in a saucepan filled with cold water and salt and bring to a boil over medium heat. Cook for 7-10 minutes until they are al dente, just tender. You don’t want the vegetables to be too soft. Place the vegetables in a colander and allow them to drain and cool.
- In another saucepan, add frozen peas. Add enough water to cover the peas. Bring the water to the boil and let the peas simmer for 2-3 minutes. Drain the peas and then place them in ice cold water. The cold water will keep the peas’ vibrant green color and keep them al dente.
- Chop scallions also known as green onions, but use only the green part.
- Then chop the cornichons (mini pickled cucumbers) into small cubes and finally chop the dill finely.
- When the vegetables are cooled down, place them in a large bowl with all the other ingredients. Finally add mayonnaise, salt and white pepper.
- Refrigerate your salad for at least half an hour before serving.
This salad will keep for up to three days when kept in an airtight container.
If you liked Russian Salad – Salad Olivier, you may also like:
Roots Vegetables cooked in wine
Russian Salad – Salad Olivier
Equipment
- 1 multi- function vegetable cutter/slicer optional
- 2 sauce pans
- 1 Large bowl
Ingredients
- 6 Eggs boiled
- 800 g Potatoes (28.22 oz) Peeled and diced
- 400 g Carrots (14 oz) Peeled and diced
- 200 g Frozen peas (7 oz)
- 100 g Cornichons (4 oz) (mini pickled cucumbers)
- 30 g Dill (1.4 oz)
- 6 tbsp Scallions, chopped (aka green onions)
- 250 g Mayonnaise ( 1 cup)
- Salt
- White pepper
Instructions
- Boil the eggs, peel and chop them.
- Peel the potatoes and carrots and then dice them.
- Place the small diced potatoes and carrots in a saucepan filled with cold water and salt and bring to a boil over medium heat. Cook for 7-10 minutes until they are al dente, just tender. You don’t want the vegetables to be too soft. Place the vegetables in a colander and allow them to drain and cool.
- In another saucepan, add frozen peas. Add enough water to cover the peas. Bring the water to the boil and let the peas simmer for 2-3 minutes. Drain the peas and then place them in ice cold water. The cold water will keep the peas’ vibrant green color and keep them al dente.
- Chop scallions (also known as scallions or scallions) but use only the green part.
- Then chop the cornichons (mini pickled cucumbers) into small cubes and finally chop the dill finely.
- When the vegetables are cooled down, place them in a large bowl with all the other ingredients. Finally add mayonnaise, salt and white pepper.
- Combine all the ingredients and transfer it to a serving plate.
- Refrigerate your salad for at least half an hour before serving.
Notes
Βon appétit
