Authentic Russian Salad Olivye Food
AUTHENTIC RUSSIAN SALAD 'OLIVYE'
This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Provided by lovefullofpie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g
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- Fill a large pot with water, bring it to a boil, then add the potatoes, carrots, and salt. Boil for 10 minutes or until fork-tender. Don't let them get too soft, or you won't be able to cut them into cubes. If you're using frozen peas, now it's the time to boil them using a separate pot. Once the veggies done, turn off the heat and remove them from the pot.
- Meanwhile, fill another pot with cold water, immediately add the eggs, and bring the water to a boil. Boil for 10 minutes, then turn off the heat, remove the eggs from the water, and cool them down in cold water.
- Allow the vegetables and eggs to cool down to room temperature before cutting them into cubes.
- Cut the potatoes, carrots, eggs, sausage, pickles, and onion into cubes, then add them to a large bowl. Mix. Add the peas and mayo, mix, taste and adjust seasonings if necessary. You might not need more salt. Be gentle when mixing to avoid crushing the veggies. Season with black pepper and top with dill (if desired).
CLASSIC OLIVYE SALAD {Оливье Cалат} | ALYONA'S COOKING
Instructions to make Olivier salad: 1.) Place the potatoes (any), carrots and eggs into a medium-sized pot (affiliate); cover with water and bring to a boil. Once the water boils …
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- Place the potatoes (any), carrots and eggs into a medium-sized pot; cover with water and bring to a boil. Once the water boils simmer the veggies over medium-hi heat for 7 minutes and remove the eggs only. Run the eggs under cold water and set aside.
- Continue to boil the potatoes and carrots until tender (an additional 10-15 min after you remove the eggs); remove and set aside to cool.
- Meanwhile dice the bologna, onion, and pickles. Crush 2 cloves of garlic and transfer everything into a large bowl.
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Olivier salad (Russian: салат Оливье, tr. salat Olivye) is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries and around the world. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage …
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So you’ll need to add the potatoes to a pot of cold water, with enough water to cover them, bring that to a boil, reduce heat and simmer until soft when pierced with a fork. This should take around 15-20 minutes. You’ll do the same with the carrots. The eggs will be boiled until hard boiled – about 10 minutes.
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