My last food entry for Sochi Opening Ceremonies tonight –
the delicious Salad Olivier (pronounced [sa.lat oli.vje]). The salad was
invented in 1860 by Lucien Olivier, the head chef of Hermitage, one of Moscow’s
famous restaurants. The exact recipe for the dressing is still unknown. It was
a form of Mayonnaise, however the exact ingredients and proportions died with
the chef. The salad is a staple at every New Year’s celebration table, served
with Champagne.
The following is my family’s recipe. This is a meatless
recipe because I serve it as a side dish to already full table, but you can add
ham to it if you like. With ham*, it’s pretty much a whole meal in its self.
The original recipe featured smoked dusk as a protein.
The whole recipe is done by touch, no real measurements.
Equal parts of:
Boiled Red Potatoes
Boiled Whole Carrots
Boiled Whole Eggs
Whole Pickles (the good crunchy kind from the deli)
1 can Sweet Peas
¾ C Fresh Dill, chopped (at least)
Mayo (the real fat stuff)
Salt/Pepper to taste
Boil Potatoes (with skins), Carrots, and Eggs. Cool
completely. Shell the Eggs. Gently peel the skin off Potatoes (I boil
everything the night before and then peel Potatoes right out of the fridge the
next morning, that way the skin comes off easy and when you dice the potato it
stays nice and firm).
Get a bowl that is at least twice the volume of your
ingredients so you're not spilling everything out when mixing. Dice Potatoes into ½” cubes (a dicing tool might be helpful, but
make sure it’s ½”). Dice Eggs, Carrots, and Pickles to match the Potatoes. Add
Peas, drained thoroughly. Add Dill. Add Pepper. Start mixing, and add Salt a
little at a time. Because Pickles are salty already you don’t want to over
salt. Add Mayo, enough to coat everything nicely so it stays together but not
dripping with Mayo (when you spoon out the salad to serve, it should be silent,
not make the slurping noise of an over-dressed potato salad). Taste, add more
salt if necessary. Cover and chill until ready to serve.
It will last in the fridge for a couple of days, but not too
long.
*If adding ham (or smoked duck): Ham needs to be patted dry, and also diced
into ½’’ cubes. Add before peas. Do not use honey ham.
Priyatnovo Apetita!