Salat Olivier (Ukrainian Olivier Salad)
The Quirky Foodster Team
Ingredients
- Medium Potatoes, boiled and diced — 4
- Medium Carrots, boiled and diced — 2
- Cooked ham or bologna-style sausage, diced — 300 g (10 oz)
- Eggs, hard-boiled and diced — 4
- Dill pickles, diced — 3
- Frozen peas, cooked — 150 g (1 cup)
- Mayonnaise — 200 g (3/4 cup + 2 tbsp)
- Fine salt and black pepper — to taste
- Fresh dill, to garnish
Method
- Boil the potatoes and carrots separately until tender, then cool and dice into small even cubes.
- Dice the ham, hard-boiled eggs and dill pickles to a similar small size.
- Combine the potatoes, carrots, ham, eggs, pickles and peas in a large bowl.
- Fold in the mayonnaise gently until evenly coated.
- Season with salt and pepper to taste and chill for at least 1 hour before serving.
- Garnish with fresh dill just before serving.
Introduction: Olivier salad, known simply as 'olivye', is the essential dish of the New Year's table across Ukraine, so associated with the holiday that many families consider the celebration incomplete without it.
Cultural Background: Olivier salad, known simply as 'olivye', is the essential dish of the New Year's table across Ukraine, so associated with the holiday that many families consider the celebration incomplete without it. Its origins trace to a 19th-century Moscow restaurant chef, but the dish has been thoroughly adapted and adopted into Ukrainian home cooking over generations.
Tips: Dice all the ingredients to a similarly small, even size for the classic texture. Chilling the salad for at least an hour lets the flavours meld together.
Variations: Use cooked chicken breast instead of ham for a lighter version. Add diced apple for a touch of sweetness, a popular home variation. Replace the meat with extra egg or diced grilled halloumi for a vegetarian version. Not authentically made vegan due to egg and mayonnaise; no genuine vegan version included.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Served cold; not suitable for reheating.
FAQs:
Q: Can Olivier salad be made ahead?
A: Yes, it is often better the next day once the flavours have combined, making it ideal for entertaining.
Q: What meat is traditionally used?
A: Boiled ham, bologna-style sausage, or chicken are all traditional choices depending on the family and region.
- Medium Potatoes, boiled and diced — 4
- Medium Carrots, boiled and diced — 2
- Cooked ham or bologna-style sausage, diced — 300 g (10 oz)
- Eggs, hard-boiled and diced — 4
- Dill pickles, diced — 3
- Frozen peas, cooked — 150 g (1 cup)
- Mayonnaise — 200 g (3/4 cup + 2 tbsp)
- Fine salt and black pepper — to taste
- Fresh dill, to garnish
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