Olivier is an awesome version of potato salad! Olivier is from Russian origins. It contains boiled potatoes, peas, boiled, carrots, pickles, hard-boiled eggs, onions, mayonnaise or a lighter option sour cream, and bologna. It is an upgrade compared to the regular boring potato salad. According to Th Huffington Post "10 Food Reasons Russians Are More Hardcore Than The Rest of Us" Julie R. Thomson describes Olivier as us potato salad on steroids. Olivier is so much better and so much tastier than plain old potato salad. It is much creamier, meatier, tangier than your average potato salad and plus you can add your own spins on it.
My family makes Olivier whenever we have guests coming over for lunch or we prepare it as an appetizer for dinner. According to The Washington Post "At Sochi, Salad Olivieris Everywhere " by Bonnie S. Benwick says that the potato salad is often made for holidays and get together. “The meaty, refreshing potato salad is most often made for holidays and special occasions. It is said to have been created by a chef named Olivier, who ran a restaurant in mid-19th-century Moscow". It is very popular and made often in Russian families
Most people do not know about
Olivier, so if you are planning to have a little get together or picnic you
will be the star of the show if you make some and bring it. People will think
you are a wizard in the kitchen when it's super easy to make and everyone will
be asking you for your recipe. Olivier is super easy to make and you honestly
do not need that many ingredients to make it.
Ingredients:
Yields ~ 4 0r 5 people
- 2 carrots boiled,
peeled, 1/4 inch dice
- 2 large potatoes
or 3 smaller potatoes also boiled, peeled and 1/4 inch dice
- 1/2 an onion,
chopped into 1/4 inch dice
- 4 hard boiled
eggs, chopped and peeled and 1/4 inch dice
- 1/2 lbs. of bologna
or your choice of meat, 1/4-inch dice.
- 1/2 a can of peas
- 1/2 cup of
mayonnaise or sour cream for a lighter option
- 4 dill pickles,
chopped 1/4 inch dice
- 1/2 a green
apple 1/4 inch dice (optional)
- Add salt and
pepper to your liking
- Chopped chives or
parsley (optional)
Directions:
1. Boil
carrots and potatoes in one pot for 20 minutes and the eggs in
another. You know the carrots and potatoes are done when you can stick a
fork through all of them easily but DO NOT OVER BOIL!
2. Boil the
eggs for ten minutes once all done and soft, let cool for 5 minutes or until
cool enough to hold and work with.
3. Now peel
the carrots, potatoes and eggs if you peel before boiling, then the veggies
might fall apart while cooking.
4. Very
carefully chop the carrots, potatoes, and boiled eggs all in small even
squares. Make sure every piece is 1/4-inch dice.
5. Then dice
everything else.
6. Then drain
and add the peas and mayonnaise or sour cream, mix everything together in a
bowl and make sure everything is covered.
7. Add salt
and pepper to taste. Chop the chives or parsley and add on top as a
garnish. Put in the fridge after for at least 1 hour the longer you let it
sit in the fridge the better the taste.
Have you ever made potato salad before? What's your opinion on potato salad?