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The Olivier Salad is the Russian version of a potato salad, perfect for summer days – also served as a side dish on Christmas Eve in Russian households.
“Olivie” Russian Salad
This is the at-home version where you can use leftovers as the meat, cheaper meats such as bologna, or your favorite. It can be served as the main meal or a side dish.
- 4 medium-sized white potatoes
- 3 large carrots
- 5 hard-boiled eggs
- 6 to 8 small gherkin pickles
- 3 green scallion onions
- small bunch fresh dill
- 1 cup diced smoked ham, turkey, chicken breast, bologna or sausage
- 1/2 cup olive oil mayonnaise
- 1/2 cup sour cream
- salt to taste, about 2 teaspoons
- 1 cup sweet peas, fresh, frozen or canned
- Place whole carrots and potatoes into a large pot of salted water. Bring to a simmer and cook until tender. Remove and let cool.
- Dice all ingredients to the size of a pea and place them in a large mixing bowl. Add mayo & sour cream to ingredients and using a spatula, fold ingredients together. Season with salt to taste.
Traditional Olivier Salad from Hermitage Restaurant
Video tutorial by Tatyana’s Everyday Food
Photo “Olivier Russian Salad made to the Hermitage restaurant recipe” by HOBOPOCC via Wikimedia Commons.
Traditional Hermitage Restaurant recipe via Visual.ly
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