Russian Potato And Beef Salad Olivier Recipes

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Steps:

• Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
• Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

OLIVIER SALAD RECIPE (RUSSIAN POTATO SALAD)

Steps:

• In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don't overcook. Remove carrots and potatoes from water, set aside to cool).
• In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes.
• Cube all of the ingredients.
• Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.
• Season with salt, pepper and sugar. Add fresh dill, mix.

ROMANIAN/RUSSIAN SALATA DE BOEUF (SALAT OLIVJE)

Steps:

• Gather the ingredients.
• In a large pot of salted water , boil the potatoes in their skins until they are fork-tender, about 20 minutes. Remove them from the water and when cool enough to handle, peel off the skin. Dice finely and reserve.
• Peel the carrots and parsnips. In a large pot of boiling water, cook them until fork-tender, 8 to 10 minutes. Remove them from the water and when cool enough to handle, dice finely and reserve.
• Hard boil the eggs. When cool enough to handle, dice finely and set aside.
• Finely dice the onions, celery, and pickles.
• In a large bowl, add the diced potatoes, diced cooked chicken or other meat, diced carrots, parsnips, eggs, onion, and celery, reserving some of the vegetables and eggs to use to decorate the salad.
• Squeeze the diced pickles lightly in a paper towel to remove some of their juice (otherwise the salad will be too watery) and add to the rest of the diced ingredients.
• Place the frozen peas in a colander and run cold water over them to defrost. Drain completely, patting dry, if necessary, and add to the other diced ingredients in the large bowl.
• Gather the ingredients.
• In a medium bowl, whisk together the mayonnaise, mustard, salt, and pepper.
• Add the dressing to the bowl of vegetables and chicken and toss to completely coat.
• Transfer the salad to a pretty serving bowl or mound onto a platter. Cover the entire top with a thin layer of the dressing. Use enough so no salad shows through. Decorate the top with the reserved vegetables and hard-cooked eggs, along with olives and parsley.
• Cover the salad with plastic wrap and place it in the refrigerator to serve chilled. While you could serve it immediately at room temperature, refrigerating it allows the flavors to mix together best.
• Serve and enjoy.

OLIVIER SALAD - RUSSIAN SALAD

Steps:

• The first step is to cook your potatoes and carrots. I used a steamer, but you can always go the traditional route and boil them. In either case, peel the carrots but not the potatoes. If you are steaming (or nuking in the microwave to streamline the process), make sure to prick the potatoes with a fork. I'm not sure that they would actually explode in a steamer, but given that you want to end up with neatly diced potato cubes, better safe than sorry. And did I mention that stabbing potatoes with a fork does wonders for relieving stress?
• Steam the potatoes for 30 minutes to start with, and then add the peeled carrots. Continue steaming for 10-15 more minutes, or until the potatoes and carrots are firm but tender when poked.
• Meanwhile, cook your frozen peas according to package directions. I use the kind that can be steamed in the package in the microwave. When they are done, set them aside to cool.
• Note: there are traditionalists who will argue that nothing but canned peas will do in this salad, but I beg to differ. The faded, dull color and taste of canned peas just cannot compare to fresh or frozen steamed peas.
• When the potatoes and carrots are done, allow them to cool to the point that you can handle them easily.
• Peel the potatoes. Using your fingers or the back of a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch cube-ish shapes and put them into a medium serving bowl.
• Next, dice your carrots. I've heard it said that a Soviet housewife could be judged on her housekeeping skills by how finely she could dice vegetables for her soups and salads. I, however, won't judge you. In fact, if you chop your potatoes and carrots a little larger, I would probably even thank you. I happen to like chunky salads.
• Toss the carrots and a cup of steamed peas into the bowl with the potatoes.
• Peel and dice your hardboiled eggs. Again, I know some like to have their salads with finely diced ingredients, but I don't. So dice them however you like.
• Chop pickles finely. I used small snacking dill pickles, so I needed to use six of them. If you have larger pickles, try using three and see if that is enough for you.
• Add the ham if using and mix everything together gently before you add the mayonnaise.
• Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together.
• Cover the salad and chill for at least one hour or overnight to allow the flavors to come together. And of course, garnish with dill. This is a Russian salad, after all.

RUSSIAN POTATO SALAD (SALAT OLIVIER)

Steps:

• Cook potatoes and eggs.
• Chop everything and put in large container.
• Mix well, being careful not to mush it all up.
• Season with salt and pepper.
• Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
• Serve, or refrigerate for later use.

RUSSIAN POTATO SALAD (Салат Оливье)

Steps:

• Cut the potatoes and carrots into small uniform cubes.
• Place them in a large pot and fill with water.
• Add salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.
• Meanwhile, cut the sausage and pickles into small cubes, and chop the green onions.
• Cut the hard-boiled eggs into small cubes as well.
• If using fresh dill, chop them as well.
• In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions.
• Add mayo and dill and mix until well combined.
• Salt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving.

OLIVIER SALAD

Steps:

• Boil the potatoes until tender. If you would like carrot in your salad, add the carrots halfway through the potato cooking process.
• In a separate pot, hard boil the eggs. Drain, rinse with cold water, and peel.
• Allow the potatoes, eggs, and carrots to cool. Then chop them into bite-sized pieces and place them in a bowl.
• Add the onions, dill pickles, green peas, meat, and mayonnaise.
• Stir until combined and season with salt and pepper if desired.

RUSSIAN POTATO AND BEEF SALAD 'OLIVIER'

Steps:

• Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
• Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.