Embark on a culinary journey with Authentic Russian Salad ‘Olivye,’ a beloved classic in Russian cuisine. Begin by gathering a medley of ingredients, including boiled potatoes, carrots, and peas, finely diced dill pickles, and cooked diced ham or bologna.
The heart of this salad lies in its rich and creamy dressing. Combine mayonnaise and a dollop of Dijon mustard for a velvety texture. Season with salt and pepper, ensuring a harmonious balance of flavors. Gently fold the dressing into the diced vegetables and meat, creating a cohesive blend that captures the essence of ‘Olivye.’
To enhance the salad’s complexity, add boiled eggs, finely chopped green onions, and a touch of fresh dill. These ingredients contribute layers of flavor, making each bite a delightful experience. Some variations may include canned green peas, creating a burst of sweetness amidst the savory components.
Traditionally enjoyed during festive occasions, ‘Olivye’ is a versatile dish that can be served as a hearty appetizer, side dish, or even a light main course. Its creamy texture, combined with the medley of vegetables and protein, makes it a comforting and satisfying addition to any table.
Whether shared at family gatherings or embraced as a winter comfort food, Authentic Russian Salad ‘Olivye’ is a timeless recipe that embodies the warmth and hospitality of Russian cuisine. Explore the rich culinary heritage with this delightful and authentic salad.
Step 1: Bring a large pot of water to a boil. Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add carrots and whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes. Drain and slightly cool mixture.
Step 2: Chop potatoes and carrot. Peel and chop eggs.
Step 3: Mix potatoes, carrot, eggs, pickles, peas, ham, and dill together in a large bowl; stir in mayonnaise until salad is evenly coated.
Feedback of Authentic Russian Salad 'Olivye' Recipes
I followed the recipe and we loved it. We’ll be making it again .
Really tasty recipe. Interestingly my husband used to eat this and called it Russian salad while growing up in Pakistan (minus the ham). I guess the Russian people introduced Pakistanis to it as well as the rest of the world!
My husband loves this salad. I used frozen peas instead of canned and 1 teaspoon dried dill instead of parsley, since it was on hand. Six pickles seemed like a lot when I was chopping them, but the taste blended right in.
delicious, will make again
This is a staple in our house for my daughter in law and myself ,
Decided to surprise my Russian boyfriend with this as part of his Birthday dinner. He was very excited, as he has mentioned this salad many times over. He made it for me once. Unfortunately we didn't have any meat I could have put in without major prep work (I prefer ham in mine). I slightly under cooked the potatoes, but they were still soft enough to eat. Probably could have use an extra 5 minutes. Otherwise, he said it was pretty much spot on. Will make again.
I've been eating this salad since I was a child. My mom always made it for special occasions, so when I eat this salad it makes me feel happy. Traditionally it was made with doktorskaya kolbasa- a type of sausage in Russia, but since living in US, I've used chicken mean (cut in small piece) or ham. I made it after thanksgiving with the leftover ham and it was delicious. I love this salad and the flexibility of using/substituting ingredients.
This is a very easy recipe and everybody loved it.Will definitely do it often.
Turned out perfectly! Brought to book club for Russian themed night, and was asked for the recipe — everyone loved it. I used Yukon gold potatoes boiled for about 20 min., used frozen green peas (thawed), and half-mayonnaise half-sour cream for dressing. I used chopped fresh dill and seasoned with salt and pepper. I also chopped a shallot for a little more flavor. Family loved it, too.
All Nutrifacts of Authentic Russian Salad 'Olivye' Recipes
