Olivier (Olivye) Salad – Ukrainian Potato Salad
On Christmas, Easter, or at a Sunday get-together in Ukraine, you’re most likely to be treated to the Olivier salad. It is indeed the number one cold dish on every menu, and for a reason.
This salad is probably the only one that tastes great the day after a festivity – having it sit in the fridge overnight adds more creaminess and tanginess. The salad is also pretty filling, so it is not only part of a larger meal but can be served as a standalone dish.
Just check this easy and time-rewarding recipe and see how basic the ingredients are. The legend has it that the recipe was invented by a chef who mixed all the leftovers he found in the fridge after a lush dinner.
Al in all, the Olivier salad is great proof that you don’t need to search for a hen’s tooth to make a scrumptious meal.
- 2 carrots
- 3 sour pickles
- 1 medium onion
- ½ (7.5 oz) can peas
- 3 slices good quality ham
- 2 potatoes
- 4 eggs
- salt and pepper
How to Make Olivier Salad:
- Boil the potatoes, carrots, and eggs.
- Chop all the ingredients, both boiled and raw, into fairly uniform small cubes (except for the peas).
- Mix all the ingredients together well. Add the mayonnaise. Season with salt and pepper to taste.
- You can vary the quantities based on personal preference. Make sure you balance them out well, like in this recipe, i.e., if you want a double amount, double all the ingredients listed in this recipe.