This is my favorite time of year to make Olivier salad. Olivier salad is also known as salade russe, or in my house, it is Russian potato salad. Many of you may have never heard of this type of potato salad. Olivier is a Russian potato salad. Russian style potato salad differs from most types of American potato salad. The largest differences are meat, and green peas, before you wrinkle up your nose and think that it is odd. I will ask you to give it a try. This has become my potato salad nowadays.
Salat Olivier also was known as Salade Russe, wasn’t made by a Russian at all, the recipe was invented by French Chef M. Olivier. This recipe was served to the Russian nobility around 1860. Everyone wanted his recipe, but he wouldn’t share it. The recipe has evolved over the years to be potatoes, eggs, the meat of one variety or another, onions, peas, carrots, and some sour pickles. I had this so many times at Michael’s house, and at many Russian style dinners. If it wouldn’t have been for my fiancée I would have never heard of it either. He was born in Russia and came over to the United States when he was around 10 years old. He taught me a great deal about Russian food. This type of potato salad has become my favorite, and I hope you enjoy Salade Olivier Masterov style.
Russian Potato Salad Also known as Olivier Salade
Russian potato salad is an amazing take on potato salad.
- 1 1/2 pounds potatoes boiled
- 1/2 cup chopped white onion
- 2 boiled eggs diced
- 1/4 cup sour dill pickle chopped
- 1 cup green peas frozen or canned
- 1 cup meat can be chicken, ham, I love corned beef
- 2 carrots chopped
- 3/4 cup mayonnaise
Peel and boil potatoes cooking until tender. If you desire to have a carrot in your salad add a couple of peeled carrots halfway through the potato cooking process.
In a separate pot, boil eggs until they are cooked through. Allow the potatoes, eggs, and carrots, if used to cool before dicing into bite-sized pieces and placing in a bowl.
Add finely chopped onions and a chopped dill pickle. Add green peas and mayonnaise. Stir all together until well blended. You may wish to season with salt and pepper before serving.
This is a very flexible recipe, this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really adds the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.