Russian Salad Jamie Oliver Food

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AUTHENTIC RUSSIAN SALAD 'OLIVYE'



Authentic Russian Salad 'Olivye' image

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

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

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

OLIVIER SALAD - RUSSIAN SALAD



Olivier Salad - Russian Salad image

Olivier salad, also known as Russian Salad, was originally invented at the Hermitage restaurant in Moscow in the 1860's. Get the recipe on Honest Cooking.

Provided by Elizabeth Lokhova

Categories     Side

Time 50m

Number Of Ingredients 8

3 golden potatoes
3 medium carrots
1 C frozen peas
4 hardboiled eggs
6 small kosher dill pickles
1 - 1½ C olive oil mayonnaise
¾ C diced smoked ham (optional)
finely chopped dill, to garnish

Steps:

  • The first step is to cook your potatoes and carrots. I used a steamer, but you can always go the traditional route and boil them. In either case, peel the carrots but not the potatoes. If you are steaming (or nuking in the microwave to streamline the process), make sure to prick the potatoes with a fork. I'm not sure that they would actually explode in a steamer, but given that you want to end up with neatly diced potato cubes, better safe than sorry. And did I mention that stabbing potatoes with a fork does wonders for relieving stress?
  • Steam the potatoes for 30 minutes to start with, and then add the peeled carrots. Continue steaming for 10-15 more minutes, or until the potatoes and carrots are firm but tender when poked.
  • Meanwhile, cook your frozen peas according to package directions. I use the kind that can be steamed in the package in the microwave. When they are done, set them aside to cool.
  • Note: there are traditionalists who will argue that nothing but canned peas will do in this salad, but I beg to differ. The faded, dull color and taste of canned peas just cannot compare to fresh or frozen steamed peas.
  • When the potatoes and carrots are done, allow them to cool to the point that you can handle them easily.
  • Peel the potatoes. Using your fingers or the back of a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch cube-ish shapes and put them into a medium serving bowl.
  • Next, dice your carrots. I've heard it said that a Soviet housewife could be judged on her housekeeping skills by how finely she could dice vegetables for her soups and salads. I, however, won't judge you. In fact, if you chop your potatoes and carrots a little larger, I would probably even thank you. I happen to like chunky salads.
  • Toss the carrots and a cup of steamed peas into the bowl with the potatoes.
  • Peel and dice your hardboiled eggs. Again, I know some like to have their salads with finely diced ingredients, but I don't. So dice them however you like.
  • Chop pickles finely. I used small snacking dill pickles, so I needed to use six of them. If you have larger pickles, try using three and see if that is enough for you.
  • Add the ham if using and mix everything together gently before you add the mayonnaise.
  • Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together.
  • Cover the salad and chill for at least one hour or overnight to allow the flavors to come together. And of course, garnish with dill. This is a Russian salad, after all.

RUSSIAN STYLE SALAD(SALAT OLIVIER)



Russian Style Salad(Salat Olivier) image

This is a popular cold dish in Russia, but was actually crated by a Frenchman, Monsieur Olivier, at his Moscow restaurant, L'Ermitage, in the late 1800's. He then went on to cook for Russia's last czar, Nicholas ll. The original recipe called for 6-8 oz. chicken,diced, but I have left it out, to make this vegetarian. Feel free to add the chicken back in, if you like!

Provided by Sharon123

Categories     Vegetable

Time 50m

Yield 4-8

Number Of Ingredients 13

2 medium waxy potatoes
3 carrots, trimmed
1/4 cup sweet onion, chopped
1 cucumber, seeded, diced
1 large deli style pickle, diced
1/2 cup frozen peas, thawed (or canned, drained peas)
2 hard-boiled eggs, peeled, diced
4 sprigs fresh dill, chopped (or 1 tsp. dried)
6 sprigs parsley, chopped
1/2 cup mayonnaise
2 tablespoons white wine vinegar
salt
pepper

Steps:

  • Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
  • Move vegetables as done to a plate and let cool completely.
  • Discard cooking water.
  • Peel the potato and carrots and cut each into 1/4" dice.
  • Transfer vegetables to a large bowl.
  • Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
  • Season to taste with salt and pepper.
  • Cover and refrigerate until well chilled.
  • Adjust seasonings.
  • Transfer to a serving dish. Enjoy!

Nutrition Facts : Calories 286.9, Fat 12.9, SaturatedFat 2.4, Cholesterol 100.9, Sodium 594.1, Carbohydrate 37.2, Fiber 5.3, Sugar 8.1, Protein 7.7

SALAD OLIVIER - RUSSIAN POTATO SALAD



Salad Olivier - Russian Potato Salad image

One of the most traditional Russian salads, it was originally created by the French Chef, M. Olivier, but claimed by the Russians as one of their dishes. It is certainly become a big part of the Russian life and everyone knows how delicious this salad can be. Ironically, there are many different recipes. You can choose to add meat to it or serve it meatless. This recipe uses boiled chicken but some people use bologna as well. This salad is delicious when served fresh but even better when it has been refrigerated for a few hours or even overnight.

Provided by JackieOhNo

Categories     Potato

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

2 cups boiled chicken
2 -3 potatoes
2 -3 hard-boiled eggs
2 -3 dill pickles (pickled with salt not vinegar)
3 -4 tablespoons mayonnaise
1 bunch green onion
1 bunch dill, chopped
1 cup sweet peas (fresh or thawed, if frozen)
2 carrots
salt and pepper, to taste

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).

Nutrition Facts : Calories 146.2, Fat 4.5, SaturatedFat 1, Cholesterol 64.1, Sodium 285.4, Carbohydrate 21.8, Fiber 4.1, Sugar 4.3, Protein 5.6

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