In the former Soviet Union, this salad is considered traditional New Year dish, the name was in honor of creator of this salad, Belgian chef Lucien Olivier. Virtually no Russian table goes without this dish on New Year’s Eve, birthdays and other celebrations. It’s convenient, quick to prepare, and delicious. Some ingredients can be replaced by others, for example in Soviet times, this salad repeatedly changed with ingredients more readily available and affordable. This dish is also oddly enough popular in Spain as a tapas dish available in nearly every café under the name ‘Rusa Ensalada’ (Russian salad). This salad is different from American potato salad primarily in terms of ingredients, and secondly, everything is cut into small pieces. Ingredients should be finely sliced or chopped since it makes the salad more tasty and allows a bit of every ingredient in each bite. Just don’t cut too small or you will get a paste 🙂 This is my version of the salad.
Salad Olivie (Potato Salad) Recipe
By December 30, 2013Published:
In the former Soviet Union, this salad is considered traditional New Year dish, the name was in honor of creator of this salad, …
- 1-2 chicken breast boiled
- 4 eggs hard-boiled
- 2-3 big potatoes boiled
- 1 cup green peas cooked
- 1 big carrot boiled
- 30-50 g (1-1.7oz) green onions
- 3 large pickles dill
- mayonnaise to taste
- salt, pepper to taste
- Cut cooked chicken into cubes and place in a bowl. Chop into cubes (pea size)the eggs, pickles, carrots and potatoes. Add peas and chopped onions. Season with salt, pepper, add mayonnaise and mix everything together. You can garnish with herbs or green onion.
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Tags: appetizer, Autumn Food, Christmas, dinner, lunch, New Year, party, simple recipe, slavic, Spring Food, Winter Food