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OLIVYE SALAD RECIPE

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This Olivye Salad recipe (салат Оливье) or Olivier Salad, is a Russian potato salad that was created by Lucien Olivier in the 1860’s in Moscow. Although the original Olivye Salad recipe was made with crayfish, duck, grouse and other ingredients that aren’t found in our modern version of Olivye. In post revolutionary Russia, the gourmet ingredients were replaced by cheaper, readily available ingredients.

This salad is synonymous with any Russian celebration dinner, especially the New Year holiday celebration. Just like the other famous Russian New Years salad Herring Under a Fur Coat or Shuba Salad, maybe it’s done on special events because it takes some time to make. Versions of this Russian salad are found all over the world, in Eastern European countries, Poland, Spain, Greece, Turkey, Pakistan, Israel, Iran and even in Latin America!


Olivye Salad is a delicious Russian Potato Salad that's popular especially during the holidays. Around the world it's known as Olivier, Ensaladilla rusa, Rus salatası, ρώσικη σαλάτα, bramborový salát and more. Olivier Salad Recipe.
Ingredients
  • 1/2 kg Ham - use Ham Steaks or leftover ham
  • 4 medium potatoes unpeeled
  • 4 carrots unpeeled
  • 1 drained can of peas
  • 6 hard-boiled eggs diced
  • 5 medium-sized dill pickles
  • 1 cucumber deseeded (optional)
  • 1/3 cup green onion
  • 1 small onion finely diced
  • 1 bunch fresh dill chopped
  • 1 - 1 1/2 cup mayo
  • salt and pepper to taste


Instructions
  1. Boil potatoes and carrots with skin on in a pot for about 30 minutes (depending on the thickness of the vegetables). Cook until soft, but be careful not to overcook them so they don't turn to mush. Cool the vegetables and carefully peel.
  2. Hard boil the eggs. I add them into the pot of boiling vegetables in the last 8 minutes. Cool them down with cold water and peel.
  3. Dice the potatoes, carrots, eggs, pickles, cucumbers and ham into small 1/4 inch pieces. (keep everything the same size)
  4. Put all the eggs, ham and vegetables (except peas) into a large bowl. Add the dill and 1 cup of mayo, carefully mixing throughout. Taste. Add more mayo if needed. Salt and pepper to taste.
  5. Carefully add the peas and gently mix without crushing them. Refrigerate and enjoy
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