🌍 Eastern European recipesSide dish
Olivier Salad
By Groceree
Also known as Salat Olivier
Potato, carrot, egg and pickled cucumber diced to the same small cube, mixed with peas and bound in mayonnaise. The New Year dish, and it is judged on the evenness of the dice.
Last updated
- Servings
- 8 servings
- Prep
- 40 min
- Cook
- 25 min
- Total
- 3 h 50 min
Ingredients
potatoes500 g
carrots3
eggs5
peas200 g
pickled cucumbers200 g
cooked ham (optional)250 g
onions½
mayonnaise250 g
Dijon mustard1 tsp
dill3 tbsp
salt
black pepper
Instructions
- 01
Boil the and the whole and in their skins until just tender, 20 to 25 minutes. Hard-boil the for 10 minutes and cook the for 2 minutes. Drain everything and cool completely. Cooking the vegetables whole keeps them from going waterlogged.
- 02
Peel the , and , then dice them with the and the , if using, into cubes of the same small size, about 7 mm. This is the entire skill of the dish and it takes a while.
- 03
Finely dice the , rinse it under cold water and pat it dry to take the raw edge off.
- 04
Chop the . Fold the diced vegetables, , , (if using) and together with the , the , the and the , seasoning with and as you go.
- 05
Chill for at least 2 hours before serving. It needs the time to come together.
Notes
- Even dice, all the same size. A salad of ragged chunks is the one thing that gets criticised at a Russian table.
- Boil the vegetables whole and unpeeled. Cubed and boiled they soak up water and the salad turns to slush.
- Cool everything completely before mixing. Warm potato splits the mayonnaise.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 9 g
- Carbs
- 22 g
- Fat
- 22 g
Estimated from the ingredients.
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