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.
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)
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?