Russian Salad, also known as Olivier (also known as – салат Оливье), is a staple salad in almost every family from ex- Soviet Union. It is a fairly simple recipe. All you’ve got to do is boil, dice everything and mix all the ingredients together. There are some optional items which you may want to include, if you like them along with Mayo.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Salad
Cuisine: Russian
Servings: 6
Author: Arbuz.com
Ingredients
3medium potatoes
1large carrot
3large eggs
1/2lblean boiled beef or bologna or salaminot pictured in the recipe
3-4small picked cucumbers
4ozof canned green peas
2Tbspof Mayonnaise
Dill for garnishoptional
Mustard Seedsoptional
Salt and Pepper to taste
1/2small cucumberoptional
Instructions
Put all the ingredients to boil and turn the heat off when everything is cooked. Discard the shell from eggs. I also like to peel the carrots before they go into cooking. Potatoes, on the other hand, I wash thoroughly and leave the skin intact for cooking. I peel the skin off after the potatoes are cooked. Leaving the skin on keeps the potatoes in one piece, even when slightly overcooked and potatoes actually taste much better when cooked with skin. Don’t mind the darker color at all. On the side of caution, please do not overcook the potatoes, as they turn the entire salad into a big giant mush at the end.
Dice all the ingredients. I dice the carrots a little smaller than I would potatoes. Put all the ingredients in a large bowl.
Dice eggs as big as you would potatoes. You need to feel the taste of eggs in this salad. Also dice the boiled meat here. I forgot to photograph the meat. I love this salad with beef rather than with just bologna. But if you are short on time, anything works, really. Salt the water of the beef according to your taste. Doing so brings out the flavor in meat and also adds a great taste to the salad. My sister swears by soaking the meat in cold, somewhat salty water after it is cooked. You can try that out, too.
little bit of mustard seeds and all the other optional ingredients. My mother-in-law also adds apples, which I do not like very much. But for some it is a refreshing taste. Add salt and pepper as you wish and slowly mix the salad.
Chill the salad before serving and let all the taste in ingredients blend. If you are making a double batch of this salad, I recommend not to mix everything with mayo. If I know I will not serve half of it, I keep one half unmixed in the refrigerator to prevent from spoiling early.