Russian Potato Salad – Olivier

Salad Olivier was named for a French chef Lucien Olivier, but this is not his original recipe (it was lost). Soviet cooks simplified the similar recipe and now this is the most popular salad for a exUSSR holiday tables. Variation with chicken meat is called Stolichniy Salad (Capital Salad). Some add onion, fresh cucumber and sour apples, some put on top shrimps or crab leg. Even carrot is latest edition for this plain winter salad.

Here are some rules: number of potatoes equal number of eaters, never mix hot and cold foods.

Russian Potato Salad - Olivier

3 medium potatoes
1 medium carrot
2 eggs
2-3 pickles, brined or marinated + 1 fresh cucumber
1/2 lb. of cooked beef, or chicken, or bologna,  or cooked beef tongue
1/2 can of sweet green peas
salt and pepper
1/2 cup homemade mayonnaise*

Boil potatoes and carrots. Separately boil eggs to hard.

Peel and cut all the vegetables and eggs in small cubes. Chop chicken breast in same size pieces. Add peas.

Mix everything together with mayonnaise, add salt and pepper to taste.

* for homemade mayonnaise:

1 large egg yolk
1/2 tsp. Russian mustard
3/4 cup olive or vegetable oil, divided
1 tsp. white vinegar
Salt, pepper

Whisk together yolk, mustard, and pinch of salt until combined well. Add oil drop by drop, whisking constantly until mixture thick. Whisk in vinegar and pepper.

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4 Responses to “Russian Potato Salad – Olivier”

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