Olivier salad
Traditional Ukrainian Olivier salad with potatoes, carrots, eggs, cucumbers, peas, and sausage.
Ingredients
- 4 pcs potatoes
- 2 pcs carrots
- 4 tsp eggs
- 4 pcs pickled cucumbers
- 1 cup green peas (canned or boiled)
- 300 g bologna sausage or boiled chicken
- 200 g mayonnaise
- Salt and ️ black pepper to taste
- Fresh dill (optional) for decoration
Instructions
- Boil potatoes, carrots, and eggs until cooked. Cool and peel.
- Dice all ingredients into small cubes for even flavor distribution.
- In a large bowl, mix potatoes, carrots, eggs, pickled cucumbers, and bologna sausage (or chicken). Add green peas and mix.
- Season the salad with salt and black pepper, then add mayonnaise. Mix well to evenly coat all ingredients. For a lighter version, you can mix mayonnaise with sour cream or Greek yogurt.
- Transfer the salad to a serving dish and garnish with fresh dill for added aroma. Refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
Tips:
- For a lighter version, you can replace mayonnaise with sour cream or Greek yogurt.
- For a more piquant taste, you can add a little mustard or garlic.
- For a more satisfying version, you can add boiled chicken or fish to the salad.
- Olivier salad can be served as a separate dish or as a side dish to meat or fish.
THE HISTORY BEHIND THE FAMOUS SALAD
Olivier salad is not just a dish; it’s a true symbol of festive gatherings and New Year’s celebrations in many countries. This creamy, hearty, and delicious salad has a rich history that dates back to the 19th century. Although it is now a staple of Ukrainian and post-Soviet cuisine, its origins can be traced to a luxurious restaurant in Moscow, where it was created by the French chef Lucien Olivier. Lucien Olivier, a Belgian-born chef, arrived in Moscow in the 1860s and opened the renowned “Hermitage” restaurant. His signature dish was a lavish salad made with gourmet ingredients such as grouse, caviar, capers, and a secret dressing that became legendary. The salad quickly gained popularity among the Russian aristocracy, and everyone was eager to taste it. However, the exact recipe remained a well-guarded secret. After Olivier’s death, his apprentices tried to recreate the dish using more accessible ingredients, replacing the exotic meats and caviar with boiled potatoes, pickles, and sausage. This simplified version became known as “Soviet Olivier,” a beloved dish enjoyed by millions to this day.INTERESTING FACTS ABOUT OLIVIER SALAD
- The original Olivier salad was considered a luxury dish and was only served to the elite.
- In Soviet times, bologna sausage became a common ingredient due to meat shortages.
- In some countries, people add apples, crab meat, or even seafood to give the salad a unique twist.
- No New Year’s Eve celebration in Ukraine is complete without a bowl of Olivier salad on the festive table.
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