Olivier Salad
A popular Russian salad with potatoes, peas, carrots, pickles, eggs, and mayonnaise.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Matryoshka Restaurant
Olivier Salad, also known as Russian salad, was created in the 1860s by Lucien Olivier, the chef of the Hermitage Restaurant, one of Moscow's most celebrated restaurants. The original recipe was a closely guarded secret, and the salad quickly gained popularity among the affluent Muscovites. Over time, as ingredients became scarce or expensive, the recipe was simplified and adapted, resulting in the variations that are enjoyed today.
Olivier Salad is deeply ingrained in Russian culture, particularly during holidays and celebrations.
New Year's Staple
Olivier Salad is an almost obligatory dish on the Russian New Year's Eve table. It is considered a symbol of celebration and abundance, often prepared in large quantities to feed family and friends.
Generational Tradition
The recipe for Olivier Salad is often passed down through generations, with each family having its own slightly different version. It's a dish that evokes nostalgia and a sense of connection to family history.
Evolution and Adaptation
Throughout history, the ingredients in Olivier Salad have been adapted based on availability and affordability. This adaptability has ensured its continued popularity across different socioeconomic groups.
Olivier Salad offers a complex and satisfying flavor profile, balancing creamy, savory, and tangy elements.
The creamy texture comes primarily from the mayonnaise dressing, which coats all the ingredients. The potatoes, carrots, and eggs provide a starchy and mild base, while the peas add a touch of sweetness and freshness. The pickles (typically dill pickles) introduce a tangy and sour note that cuts through the richness. Cooked meats, such as ham or bologna in modern versions, contribute a savory and umami flavor. Overall, it's a well-rounded flavor experience with contrasting textures.
Mayonnaise Matters
The quality of the mayonnaise significantly impacts the final flavor. Using a high-quality, full-fat mayonnaise is recommended. Some prefer homemade mayonnaise for the freshest taste.
Don't Overcook the Vegetables
Ensure the potatoes and carrots are cooked until tender but not mushy. Overcooked vegetables will make the salad too soft.
Ingredient Ratio
Balance the ingredients carefully. Too much of one ingredient can throw off the flavor balance. Experiment to find your preferred ratio, but generally, potatoes are the base with other ingredients complementing.
Proper Chilling
Chill the salad for at least a few hours before serving to allow the flavors to meld together. This also improves the texture.
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