russian potato salad

myomi ↓

Mon, Oct 31 2005, 8:07 pm

im looking for a recipe for russian potato salad,or a potato salad with no mayo,,something with mustard,vinegar,oil, canned veggies,I think thats whats in it,I had this once and it was delcious!.please give measurements.if u have any recipe with these ingrediants,or something similar please post it.thanks!

BrachaVHatzlocha ↓

Mon, Oct 31 2005, 9:42 pm

I know what you're talking about. It's called Oliviye (not sure how to spell it). It's really good, but unfortunatley, I don't have the recipe! I have been wanting to get it from a friend myself! But I do know there's potatoes, peas, pickles...I think in Russia they put salami in, too.
If I come up with the recipe, I'll try to share it.

Mandy

Tue, Nov 01 2005, 6:38 am

Olivye does have mayo in it. It is basically what you wrote : potatoes, peas, pickles, sometimes cooked carrots, and usually some sort of meat, cooked hotdogs are fine. And all mixed with mayo. I guess you could use oil instead, but mayo is often used.

roza ↓

Tue, Nov 01 2005, 3:52 pm

micki wrote:

we do
potato
beets
carrots
canned peas

oil lemonjuice and salt pepper.
thats it!

that's "vinigret"- russian beet salad, u also add pickles and skip lemon juice.

Oliviye:
original version is fleshig: cooked potatos, cooked carrots, peas, pickles, cooked chicken or meat ; cube everything and mix with mayonese.

most frumers I know now make pareve version to serve with fish. instead of meat use cooked eggs.

Last edited by roza on Tue, Nov 01 2005, 3:59 pm; edited 1 time in total

↑ roza ↓

Tue, Nov 01 2005, 6:29 pm

brachad wrote:

roza, any measurements? (or is "bubby" style - some of this and that?)
btw, are you from russia?

ok for 10 ppl:
-5 medium potatos (cooked)
-3 medium carrots (cooked)
-1 can of peas
-5-6 pickles
-half a pound of chicken (or bologna) or 5-6 eggs (cooked)
-(half of the yellow onion)-optional

cube (in small cubes) all of the above and add just enough mayonese to mix it all up, or more to taste.

yes I am 'russian'

Smile

↑ roza ↓

Tue, Nov 01 2005, 6:35 pm

google got this:

Quote:

Salad Olivier
Source: Olga, RussianFoods.com Editor Mail to: cuisina@russianfoods.com
Description:
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.
Method
Serves 8-10 as an appetizer or 6 as an entree
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.

Salad Olivier

Ingredients
# 1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal.
# 1 pound all-purpose potatoes, boiled in their skins and peeled.
# 2 medium Cucumbers in Brine.
# 1 cup cooked fresh or frozen peas.
# 1 medium onion, finely chopped.
# 1 cup Mayonnaise.
# 2 hard-boiled eggs, peeled and quartered.
# 8 large black Greek olives.
# 8 sprigs parsley.

↑ roza ↓

Tue, Nov 01 2005, 6:56 pm

now here is the vinegret one:

Quote:

Vinegret

3 medium red beet (peeled, boiled, chopped);
3 medium potatoes (peeled, boiled, chopped);
2 medium carrots (peeled, boiled, chopped);
1 medium pickled cucumber (chopped);
2 medium onion (peeled, chopped);
0,2lb (100 g) sauerkraut; or more pickles
some green onion;
2 Tbsps vegetable oil

Mix all ingredients together.

Last edited by roza on Fri, Jul 14 2006, 1:34 am; edited 1 time in total