Salad Olivier Recipes
RUSSIAN STYLE SALAD(SALAT OLIVIER)
This is a popular cold dish in Russia, but was actually crated by a Frenchman, Monsieur Olivier, at his Moscow restaurant, L'Ermitage, in the late 1800's. He then went on to cook for Russia's last czar, Nicholas ll. The original recipe called for 6-8 oz. chicken,diced, but I have left it out, to make this vegetarian. Feel free to add the chicken back in, if you like!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 4-8
Number Of Ingredients 13
Steps:
- Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
- Move vegetables as done to a plate and let cool completely.
- Discard cooking water.
- Peel the potato and carrots and cut each into 1/4" dice.
- Transfer vegetables to a large bowl.
- Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
- Season to taste with salt and pepper.
- Cover and refrigerate until well chilled.
- Adjust seasonings.
- Transfer to a serving dish. Enjoy!
Nutrition Facts : Calories 286.9, Fat 12.9, SaturatedFat 2.4, Cholesterol 100.9, Sodium 594.1, Carbohydrate 37.2, Fiber 5.3, Sugar 8.1, Protein 7.7
SALAD OLIVIER
This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees.
Provided by Witch Doctor
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the cooked chicken and potatoes into 1/2-inch cubes.
- Peel the cucumbers and also cut into 1/2-inch cubes.
- In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion.
- Add the mayonnaise and mix gently, so those ingredients are not mashed.
- Refrigerate the salad until serving time (but for no longer than 4 hours).
- Variation:
- Vegetable Salad Olivier.
- Omit the chicken or veal to make a delicious meatless side dish.
Nutrition Facts : Calories 372.4, Fat 20.2, SaturatedFat 3.9, Cholesterol 111.8, Sodium 389.4, Carbohydrate 32.9, Fiber 4.1, Sugar 7.3, Protein 16.4
AUTHENTIC RUSSIAN SALAD 'OLIVYE'
This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Provided by lovefullofpie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g
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Salad Olivier Recipe. Drain the chicken and all vegetables well. Combine the cooked chicken breast, potatoes, carrots, peas, chopped onion and dill pickle, hard-boiled eggs and capers. Fold slightly to mix. Combine the mayonnaise, sour cream, mustard, lemon juice, pepper, 1 teaspoon salt and dill. Pour over the salad and mix gently but thoroughly.
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