Russian Salad – Salad Olivier

Russian Salad – Salad Olivier

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.

Russian Salad – Salad Olivier

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.
  • 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.
Russian Salad – Salad Olivier

This salad will keep for up to three days when kept in an airtight container.

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Russian Salad – Salad Olivier

Russian Salad – Salad Olivier

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.
Prep Time 30 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Russian
Servings 10
Calories 248 kcal

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.
    diced carrots and potato
  • 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.
    peas in water
  • Chop scallions (also known as scallions or scallions) but use only the green part.
    chopped shallots
  • Then chop the cornichons (mini pickled cucumbers) into small cubes and finally chop the dill finely.
    cornichons (mini pickled cucumbers)
  • When the vegetables are cooled down, place them in a large bowl with all the other ingredients. Finally add mayonnaise, salt and white pepper.
    vegetables for Russian Salad – Salad Olivier
  • Combine all the ingredients and transfer it to a serving plate.
    Russian Salad – Salad Olivier
  • Refrigerate your salad for at least half an hour before serving.

Notes

This salad will keep for up to three days when kept in an airtight container.

Βon appétit

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