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Salat Olivier
Russian Potato Salad (aka Ruska Salat)
6 large potatoes, cooked, peeled & diced
6 baby carrots, cooked & sliced
4 hard-cooked eggs, chopped
1/2 LB fresh green peas (sub with frozen, not canned)
1 stalk celery, diced
3 medium dill pickles, chopped
3 green onions, chopped (including greens)
1 rotisserie roast chicken, pulled apart & diced (discard bones)
2 C mayonnaise (or enough to bind)
2 TBS mustard (or more to taste)
Salt & black pepper to taste
Boil or microwave potatoes until fork-tender. If using microwave, make sure to poke holes in potatoes before cooking. Allow potatoes to cool, and then peel and dice. Chill in a covered bowl until ready to use. Meanwhile, boil carrots in a small pot until tender; drain. Repeat process with peas. Cook eggs in gently-boiling water for about ten minutes; allow to cool before peeling and chopping. In a large bowl, combine potatoes, carrots, peas and chopped eggs. Then add celery, chicken, chopped pickles and green onions. Season mixture with salt and black pepper to taste. Gently fold in mayonnaise, adding enough to bind mixture together. Add mustard; stir gently. Garnish with extra sliced egg if desired. Refrigerate, covered, for about two hours before serving.
Note: The original Salat Olivier also contained chunks of meat, such as boiled beef or chicken, or seafood (crayfish). Variation: Add one can (16 oz.) of chicken or salmon, drained.
Trivia: Salat Olivier was invented during the 1860s by French chef Lucien Olivier, who owned the hugely popular Hermitage restaurant in Moscow.
*Salat Olivier image (C) Al Mare (2007). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license. Permission is granted to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.
Related Links:
Crunchy Potato Salad (for Diabetics)
Tourchi Batata (Tunisian potato salad with cumin)
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