Recipe courtesy of
Liza Zeneski
for
Food Network Kitchen
Recipe courtesy of
Liza Zeneski
for
Food Network Kitchen
Watch how to make this recipe.
Olivye Salad
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 346
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 117 mg
- Sodium
- 752 mg
Also known as Russian salad or Olivier salad, this creamy potato and vegetable dish is a perfect balance of tangy, creamy, zesty, crunchy and hearty. While family recipes differ, most call for either pickles or cucumbers, although I find that using both gives the salad the ideal combination of crispness and brine. The same goes for onions and scallions — together they add just the right flavor and bite. A splash of pickle juice brightens everything with an extra pop of acidity. When it comes to the mayonnaise that gives the salad its signature creaminess, feel free to tailor the amount to your taste: Add more for extra richness, or go with less if you prefer a lighter dish. This salad is a taste from my childhood. My Russian great-grandmother would prepare it by the bucketful for every holiday or special occasion. There were always at least two platters of Olivye on the table; a third would be tucked away in case the first two disappeared too quickly! Leftovers were treasured and enjoyed over the next few days, extending the celebration just a little longer.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 346
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 117 mg
- Sodium
- 752 mg
Ingredients
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Directions
- Place the carrots in a medium pot and fully cover with water. Bring to a boil, adjust the heat and simmer until just tender, about 15 minutes. Drain and place the carrots in a bowl of ice water to cool for about 5 minutes. Drain and chop the carrots into bite-size pieces.
- Place the potatoes in a medium pot and fully cover with water. Bring to a boil, adjust the heat and simmer until just tender, 10 to 12 minutes. Drain and set aside until cool enough to handle. Chop into bite-size pieces.
- Bring a small pot of water to a boil. Add the eggs and cook until hard boiled, about 12 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes. Peel and chop into bite-size pieces.
- Combine the carrots, potatoes, eggs, onion, scallions, bologna, sweet peas, cucumbers, pickles, dill and parsley in a large bowl and toss to combine. Season with salt and pepper. Add the pickle juice, mustard and mayonnaise. Mix well to combine. Serve immediately or refrigerate until ready to serve (see Cook’s Note). Serve with rye bread if using.
Cook’s Note
Although this salad can be enjoyed right away, in my opinion it tastes better after sitting in the fridge overnight. The vegetables soak up the mayo and pickle juice making the salad even more delicious. The salad can be stored in an airtight container for up to 5 days.
