Olivie salad is probably one of the most common dishes in any Russian household. For some reason it's called “Olivier” salad in English, not sure where the “r” came from, but it’s basically a very delicious potato salad. At home we make Olivie for any large sit down dinners, especially for the holidays, because New Years’ without Olivie just wouldn’t be the same. Interestingly enough, every family makes it differently and the recipe goes from mother to daughter and so on. This is my mother’s version but with my own tweaks.
I hope you like it!
Prepared by: Julie P.
Serving Size: 6+
1 can of peas
3-4 cups of mayonnaises
¾ lb bologna
1 crab stick
Cut carrots in half.
Place all the potatoes and carrots into a large pot. Fill with water to cover the vegetables.
Note: Potatoes go on the bottom of the pot and carrots go on top, as carrots will cook faster.
Put the pot on medium-high heat. Cover the pot with a lid, but watch for boiling water, then place the lid on the side leaving some room for steam to escape.
Place the eggs into a small pot and add water to cover them. Place the pot on medium heat. The eggs need to be hard boiled, leave on for 10 mints.
Note: If you are not sure if the eggs are ready, spoon one out and place on the counter. Spin the egg around like you would a quarter, if it spins easy and for a while the eggs are ready.
To check if potatoes and carrots are ready, carefully stick them with a knife, if it easy slides through, you can drain the water.
Note: Start checking the potatoes at about 25 minutes, as you don’t want to overcook them.
Once the eggs are ready, move the pot from the stove and place it into the sink. Ran the cold water into the pot and leave it there till the next step.
Peal the carrots and potatoes.
On a cutting board, dice the potatoes into little cubes about 1cm each.
Cut the bologna into little slices and then into little cubes, about 1cm (or less) each, but not too tiny.
Note: Bologna could be replaced with chicken bites or crab sticks, or removed all together to make the salad vegetarian.
Peal the eggs.
Using a fork mush the eggs into little pieces, cutting will work as well, just make sure the pieces are small.
Slice the pickles horizontally and then into little cubes.
Note: Rinse the pickles first, as they sometimes have sand on them.
Peal the carrots.
Cut the carrots into little cubes.
Open the can of peas
and drain the liquid.
Place the diced potatoes, carrots, bologna, eggs and peas into a bowl.
Note: You can also add onions if you prefer.
Add the mayo.
Note: Most of the salad dressing will be observed, so if it looks like too much at first don’t worry.
Note: Don’t let the vegies cool off
too much before adding the
dressing; it will observe
better this way.
Cover the salad and place it into the fridge for an hour or so (overnight would be better).
This is optional – cut up the crab stick into tiny pieces. Place the salad into a serving bowl and sprinkle the crab bites over the top.
This potato salad would be great at any party, especially if the guests never tried or heard of the Russian salad called "Olivie". The proportions are easily increased to make a larger batch. I usually end up making enough to feed an army and it goes quick!