Olivier Salad Potato Salad Food

OLIVIER SALAD RECIPE (RUSSIAN POTATO SALAD)

Steps:

• In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don't overcook. Remove carrots and potatoes from water, set aside to cool).
• In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes.
• Cube all of the ingredients.
• Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.
• Season with salt, pepper and sugar. Add fresh dill, mix.

OLIVIER SALAD | POTATO SALAD

Steps:

• Prepare the ingredients.
• Wash and clean the potatoes. Put the potatoes and the eggs to a pot and add some water. Let them boil and cook.
• Peel the potatoes and the eggs and then grate them. Put them in a big bowl.
• Add the boiled peas to the pot.
• Peel one onion and add the peeled onion and the chicken breast to a pot, add some water, boil and cook them.
• Shred the cooked chicken breast and add it to the bowl.
• In a separate bowl, grate the pickles, remove the extra juice of it and add the grated pickles to the main bowl.
• In a separate bowl, mix the salt, pepper, lemon juice and mayo and add the mixture to the other ingredients. Mix them completely. Taste a little bit of it and if needed, add some salt, pepper or lemon juice.
• Leave the bowl in a fridge for 2 hours (the longer the better).

OLIVIE (RUSSIAN POTATO SALAD)

Steps:

• Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
• Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

SALAD OLIVIER - RUSSIAN POTATO SALAD

Steps:

• Cut up the chicken and set aside.
• Boil potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in bowl. Add diced eggs, pickles, green onions, dill and sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper.
• Add Mayonnaise and mix all ingredients well again. Sprinkle with some dill and refrigerate for 2-3 hours).

RUSSIAN POTATO SALAD (SALAD OLIVIER)

Steps:

• You will need a large mixing bowl.
• The following items add to taste, the amounts listed above are approximate: hot dogs (depends how much meat you want); pickles (Depends how salty you want the salad. This is the only source of salt in the salad.); oregano; black pepper; white pepper; sour cream (add more if salad too dry); mayonnaise (add more if salad too dry); horseradish; hot sauce (depends how spicy you want).
• Boil potatoes, carrots, hot dogs until cooked.
• Hard boil the eggs.
• While the above are boiling, add to bowl sweet peas.
• Finely chop and add to bowl: cilantro, dill.
• Cut to small pieces (to size of a pea) and add to bowl pickles.
• Once all the boiled items are cooked: peel, chop (to size of a pea) and add them all to the bowl: potatoes, carrots, hot dogs, eggs.
• Add the rest of the ingredients to the bowl: oregano, black pepper, white pepper, sour cream, mayonnaise, horseradish, hot sauce.
• Mix well and serve or place in fridge for later use.

RUSSIAN POTATO SALAD (SALAT OLIVIER)

Steps:

• Cook potatoes and eggs.
• Chop everything and put in large container.
• Mix well, being careful not to mush it all up.
• Season with salt and pepper.
• Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
• Serve, or refrigerate for later use.

SALADE OLIVIER - PERSIAN POTATO CHICKEN SALAD

Steps:

• In a small pot, simmer 2 cups of water with the chicken breast, onion, carrots, turmeric, and some salt for 45 minutes. Allow to cool, and discard the onion.
• Shred the chicken breast into small pieces with your hands.
• Cut the carrots into small cubes.
• In another pot, boil the potatoes and eggs.
• Remove the eggs after 12 minutes.
• Remove the potatoes when tender.
• Crack the eggs, peel them, and cut into small pieces.
• Peel the potatoes when they have cooled. Cut the potatoes into small pieces.
• In a small pot, cook the frozen peas according to package instructions.
• Cut the pickles into small cubes.
• In a large bowl, combine the potatoes, chicken, carrots, pickles, peas, and eggs.
• In a separate bowl, prepare the dressing by whisking the mayonnaise and vinegar. Add salt and pepper to taste.
• Add the dressing to the potato salad, and mix well.
• Refrigerate for 2 hours before serving.
• Serve chilled.