Olivier Salad (Russian Meat Salad)

Olivier Salad (Russian Meat Salad)

In the rest of the world this salad is probably the most well-known as “Russian salad”, but in Russia it carries a different name.

Oxana Putan
Servings: 4-5
1 lb beef
2 large pickles
2 large potatoes
1 large carrot
2-3 hard-boiled eggs
3-4 tablespoons canned green peas
3 tablespoons mayonnaise
Salt

It’s named after a French chef that used to work in Moscow before the revolution of 1917.

This salad is very simple to make, and all the ingredients can be prepared in advance.

Place the beef in a pot, cover with cold water, add salt.

Image 2Image 3

Bring to a boil and cook for another 30 minutes.  

Image 5

Then take the meat out of the broth and let cool.

Note: if the time allows, let the meat cool in the broth. This way it will have softer texture and a more intense flavor.

Place the potatoes and the carrot into another pot, add salt and cook till done. The doneness can be easily checked with a knife: if it pierces the vegetables easily, they are ready. Keep in mind that potatoes cook faster than carrots, so if you’re cooking both in the same pot, take the potatoes out earlier and continue cooking the carrot.

Image 8Image 9

Let the vegetables cool and peel them.

Image 11

Note: it’s best to add salt during the cooking of both vegetables and meat – then the salad won’t need additional salt.

Dice the potatoes, carrot, pickles and meat into small cubes and place into a deep bowl.

Image 13Image 14

Add the peas.

Chop the boiled eggs into small cubes or grate coarsely, then add to the salad.

Image 17Image 18

Add the mayonnaise and stir well to combine – and voilà!

Image 20Image 21Image 22

In the 70s and 80s sometimes there used to be a shortage of beef, and Russian cooks had to substitute it with ham or bologna. To this day some people think that the real Olivier salad should have bologna and not beef. We won’t argue over this – so many men, so many tastes. But one thing for sure – this salad is an absolute staple for the New Year’s Eve feast in Russia – just like a turkey is a Thanksgiving dinner must the US.

Image 24
Оставить комментарий
Другие рецепты
Image 0
Liver and Mushroom Pate
the most delicious pate in your life.
Image 1
Cabbage salad with Cucumber and Sweet Pepper
This is a colorful, delicious yet very healthy salad. It's perfect served on its own or as a garnish...
Image 2
Egg Salad in Tartlets
This salad is as simple and easy to prepare as it is elegant when served in tartlets. It is a popula...
Image 3
Canapés with Herring and Rye Bread
Great snack for hard drinks
Image 4
Tartlets with Red Caviar
Red caviar is a traditional holiday appetizer. It is served on small open-faced sandwiches or tiny t...
Image 5
Open-faced Appetizer Sandwiches with Smoked Salmon
These sandwiches are as delicious as they’re easy to prepare.
Image 6
Stolichny (Capital) Salad
This salad is very similar to the famous Olivier (Russian salad) – the only two differences are that...
Image 7
Carrots Korean Style
No Description
Image 8
Mushroom Julienne
Whenever you encounter a “julienne” dish in the Russian cuisine, you’re going to see hot appetizers ...
Image 9
Eggplant Caviar
This is a delicious appetizer served hot or cold.
Т
Перевод можно на русск.язык?
Image 10
Herring under Vegetable Coat
There is no classic recipe for this dish. Just like with borsch – every cook has her own «perfect» r...
Image 11
Crabmeat Salad
Perfect proportions - great taste.
Image 12
Summer Vegetable Salad
Vegetable salads are especially popular in the summertime when fresh seasonal vegetables are sold ev...
Image 13
Vinegret Salad
This salad is made of vegetables, traditionally stored in autumn to be consumed during winter: potat...
Image 14
Olivier Salad (Russian Meat Salad)
In the rest of the world this salad is probably the most well-known as “Russian salad”, but in Russi...
Image 15
Vitamin Salad
This salad is traditionally made in early spring in Russia.
У нас также ищут: 
плов , варенье, сырники