Olivier Salad- Russian Salad

All my life I called this as a “Russian Salad”, and I think worldwide it’s referred and known as Russian salad, but try telling a Russian “I love Russian salad”, and they will look at you with a confused expression, like “what?”. Somehow, when I talk to people, food always comes as a topic, very important topic and we find ourselves relate just a bit more than before. It’s funny, but I found out the real name after I came to the US and met several Russian families. You can imagine me explaining about Russian salad, not trying language to be the barrier; I used 3 languages until we figure out that I was talking about Olivier salad.
The Russian language is similar to my native, but many words have a different meaning, so it’s not as easy as it seems. When I write in Cyrillic script, first responds when people see it is “You write Russian?”, but the fact is that Cyrillic script, the alphabetic writing system is used across Eastern Europe, North and Central Asian countries. I actually love writing in Cyrillic. It was taught in school and even though I don’t have a chance to write it as often I would love that my kids learn it too.
Sorry peeps… I went from one topic to another and if you follow me, you know that I do that often. I can’t help it! An idea pops into my head, an idea that I would like to share and BAM… I go into a whole other world.

Anyhow, let me stick to food. You have no idea how much I love this salad; It’s one of those dishes that when it’s in front of me I cannot stop at one spoon or two. It’s a total comfort to me, so many memories… There were no celebration, birthdays, or gatherings that we didn’t serve it along with a table full of other comfort food. New Year Eve was not complete without this salad, as well as cold pizza. After pulling an all-nighter, dancing, drinking it was hitting the spot type of early morning food!

I know many of you are trying to make yourself skinnier, healthier and stay away from fatty and caloric food and I support you 100%, but if you eat portion size (about 1/2 cup) and use mayo dressing or mayo light you can cut calories and still enjoy this delicious salad at least once in a while. If you are not eating eggs, by all means, skip them, but they are part of the salad, although it doesn’t taste half bad without it.
*You can use canned or frozen veggies, however, I used fresh and cooked everything myself. But if you are in a hurry, and have some cans in a pantry or in the freezer this salad could be done in a matter of 15 minutes, maybe less if you are not using eggs!

Olivier Salad- Russian Salad

Course Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 1/2 cups Peas
  • 2 Large Carrots sliced/or cubed
  • 1 Large Potato/or 2 medium
  • 8-10  Pickles/Kosher Dill
  • 2 cups  Hickory Smoked Ham  cubed
  • 3 boiled eggs
  • 1 cup corn
  • 1 Pinch of Sea Salt
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoons Yellow Mustard
  • 3 tablespoons Light Mayo  Mayonnaise /Mayo dressing/Olive Oil Mayonnaise

Instructions

  1. Cook until tender peas, carrots, corn, and potatoes. Boil eggs (hard boiled eggs)
  2. Cut ham into small cubes, sliced pickles, and place in large bowl; set aside.
  3. When vegetables are tender and still hold the shape and color, drain and let them cool for 10 minutes. Slice carrots and cube potatoes (peeled), and mix everything with ham and pickles
  4. Add a pinch of salt, add black pepper and gently fold with a large spatula or spoon.
  5. Add yellow mustard and Mayonnaise once vegetables are cooled down enough. Lightly stir, but try to coat all the ingredients. Place it in an airtight container and in the fridge for at least 1h before serving. It can stay in the fridge up to 5 days in an airtight container. Serve it cold!

Olivier Salad- Russian Salad

 
LOVE, PEACE, AND ROCK-N-ROLL,
SANDRA


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