In many countries the Olivier salad is commonly referred to as Russian salad and it is indeed a traditional dish in the Russian cuisine. The original recipe actually dates back to 1860 and was created by a cook of Belgian origin, Lucien Olivier, who was a chef of Hermitage restaurant in Moscow. Olivier’s salad quickly became very popular and the restaurant’s signature dish. It's popularity has increased since that time and now the dish with some variations is very popular in many Eastern European countries, Spain, Turkey, Iran, Israel, Mongolia, Pakistan and also throughout Latin America.
I would like to share with you the recipe that I have been using, the variation that does not have meat or chicken or bologna in it. I like to use it as a side dish with the main course or just eat by itself, so this is my variation but you can add diced pieces or chicken or meat to it.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
Boiled potatoes 4 medium size
Hard boiled eggs 2
Boiled carrots 2 large or about 24 baby carrots
Brined pickles 5-6
Green peas 1 can or 1 frozen pack
Onion 1 or 2-3 scallions
Mayonnaise 5-6 tbs
Step 2: Preparing and Putting All Together
Combine peas and finely diced vegetables into the salad bowl. Add 5-6 tbs of mayonnaise. Mix ingredients throughly.
You can add more mayonnaise if you prefer to have the salad more creamy. Also can add a bit of salt and paper. Personally prefer to top the salad with a bit of black paper. It gives the salad colorful, appealing look and spicy flavor as well.
Hope you would like to make it - will not regret! :)