Olivier Salad

Introduction to Olivier Salad

Olivier Salad, also known as Russian Salad, is a classic dish that has its roots in Russian cuisine but has gained popularity across the globe. Its origin dates back to the 1860s when it was invented by a Belgian chef named Lucien Olivier, who served it in the Hermitage, one of Moscow's most famous restaurants. Initially featuring exotic components, the salad has evolved into a more accessible dish without losing its rich taste.

The dish combines a variety of ingredients such as boiled potatoes, vegetables, pickles, eggs, and meat, all bound together by a creamy mayonnaise dressing. It is often enjoyed as an appetizer or side dish during festive occasions and family gatherings. Its versatility allows you to customize the ingredients according to personal preferences, making it a favorite in numerous households.

Ingredients

• Potatoes - 3 medium-sized
• Carrots - 2 medium-sized
• Peas - 1 cup, fresh or frozen
• Pickles - 3, medium-sized
• Eggs - 4
• Chicken breast - 1
• Salt - to taste
• Black pepper - to taste
• Mayonnaise - 1 cup
• Mustard - 1 tablespoon (optional)
• Fresh dill - for garnish

Preparation

Step 1: Preparing the Ingredients

Start by preparing your ingredients. Wash the potatoes and carrots thoroughly. Do not peel the potatoes and carrots as cooking them with the skin on retains more of their nutrients and flavor.

Step 2: Boiling the Vegetables and Eggs

Bring a large pot of water to a boil, add salt, then add the potatoes and carrots. Cook until they are just tender when pierced with a fork. Don’t overcook; you want them firm enough to hold their shape when diced. For perfectly boiled eggs, prepare another pot of water, boil, then gently place the eggs into boiling water. Adjust your cooking timer to 10 minutes for a hard-boiled result.

Step 3: Cooking the Chicken

While the vegetables and eggs are cooking, take the chicken breast and place it in a pot with water seasoned with a bit of salt and black pepper. Boil until it’s fully cooked and reaches the ideal internal temperature. Once done, allow it to cool and cut it into bite-sized cubes.

Step 4: Assembling the Salad

Once the vegetables are cool enough to handle, peel the potatoes and carrots and chop them into cubes of about 1/4 inch. Peel and chop the eggs similarly. Dice the pickles. In a large mixing bowl, combine all the cubed potatoes, carrots, chicken, eggs, pickles, and peas.

Add the mayonnaise and mix gently to combine all ingredients. If you prefer a tangier taste, include mustard in the mix. Season with salt and black pepper to your liking.

Step 5: Garnish and Serve

Transfer the assembled salad to a serving dish, smooth the surface with a spatula, and garnish with freshly chopped dill. Serve chilled or at room temperature as a refreshing appetizer or side dish during dinners and festive celebrations.

How to Enjoy Olivier Salad

Olivier Salad can be enjoyed as part of a wide variety of meals. Its rich, creamy texture pairs exceptionally well with crusty bread, and it's great served alongside grilled meats. Whether you're serving it during a special holiday gathering or simply enjoying it on a casual weekend, this salad's harmonious blend of flavors makes it a beloved dish across many cultures. Feel free to make generous portions to ensure seconds for everyone!

Customize your Olivier Salad by adding or excluding ingredients as per your dietary preferences or availability. Some popular variations include the addition of seafood such as shrimp or crab meat, or substituting chicken for smoked sausage. The preparation method remains the same, guaranteeing a delicious result every time.