Hey hey, fellow foodie friends,
This Russian Potato salad (Olivier Salad) is loaded with vegetables, eggs, pickles, and creamy mayo. A salad that is popular in many countries all over the world. I also added one more ingredient to this salad. Do you want to take a guess? Beets. (Gotcha didn’t I) 🙂
Olivier salad is a traditional Russian potato salad that many countries have adapted into their cuisine with minor tweaks. It’s not one of those salads you would prepare daily, but more often for the holidays or family get-togethers. It is a salad that you can enjoy as a hearty meal or a side dish it’s really up to what you’re in the mood for. You know sometimes we like to prepare food based on our moods and the weather. Since this is a versatile salad you can use any ingredients besides the ones mentioned in my recipe. I did have the opportunity to try this salad with meat, this was way before I stopped eating meat. It was delicious so if you are a meat eater you can also cube ham and add to the salad.
One more thing you should keep in mind when preparing this salad is to keep all the ingredients the same size it does make a difference. To cut down on preparation time I usually boil the beets and eggs the previous day, so I only have to cook the vegetables.
This Russian Potato salad was invented in the 18th century by Lucien Olivier. As the years passed many Eastern European countries recreated their version of this salad. If you ever come over to this side of the world (Europe) and travel to countries like Hungary, Poland, Bulgaria, etc give the local Russian potato salad a try, you will love it. Believe me.
Wishing everyone a wonderful morning/afternoon/evening
Till next time!!!
Russian Potato Salad
Ingredients
- 3 medium size carrots, boiled chopped
- 3 potatoes, boiled chopped
- 3 pickles peeled and chopped
- 1 cup peas boiled
- 2 beets boiled, chopped
- 3 eggs boiled
- 3 tbsp dill
- vinegar a few drops
- lemon juice a few drops
- salt
- pepper
- olive oil a few drops
- 1 cup mayonaisse
Instructions
- Cut the potatoes and carrots into small cubes.
- Add water into a large pot add the potatoes bring to a boil. Once the potatoes are slightly tender add in the carrots and peas. Boil for about 10 minutes. Drain excess water and set aside to cool off.
- In a separate pot add in the beets and bring to boil. Boil the eggs for 10 minutes.
- We cut the boiled eggs and the pickles into small cubes.
- Add all the ingredients into a large bowl, and add the chopped dill, olive oil, lemon juice, vinegar, salt, and pepper. Mix all the ingredients with the mayonnaisse.
KALI MAS OREXI!! 🙂