St. Petersburg, Fall 2019 ~ Create
Picking the “Olivier” salad to represent Russia is a no-brainer, as it is Russia’s most favorite way to eat our ubiquitous potato, but I was actually enticed to do so after spotting an ode to the Olivier in none other than The New York Times this past winter. And this dish deserves such a treatment, because its flavors and colors reminds nearly every Russian expat of family holidays, reliable restaurant side dishes, and long arguments over fresh cucumbers vs. pickles.
Here are the secrets NYT deems critical to the perfect preparation:
“It was so refined and fresh in the mouth. The peas popped. The egg was tender, not rubbery. For a dish that can often be stiff and gluey, this one was practically juicy. There’s a great ratio of vegetables to potatoes, and all the ingredients are diced so small and evenly, making the whole thing feel light, even delicate. I finished the container and even thought of it wistfully the next day. I emailed Masha, wondering if maybe it was some other dish, a Serbian specialty I didn’t know. But she assured me it was Russian salad: “Yes, Vladimir is our Russian-salad person : ))).”
There’s a great ratio of vegetables to potatoes, and all the ingredients are diced so small and evenly, making the whole thing feel light, even delicate.
Gabrielle Hamilton, Feb. 10, 2021, The New York Times
“Vladimir does not give instructions or exact weights or measurements. He just says: “Darling, it’s very simple. We put a quart of each. Chop everything to same size. Boiled ham. Boiled carrots. Boiled peas. Boiled eggs. Pickles. Do not use sweet pickles or dilled — use cornichons or better even: gherkins!” That careful knife work makes the difference.“
My family makes this salad with fresh cucumbers and skips carrots. And never boiled peas. A small can of peas works out great! Find the recipe here: Olivier Salad – Russian Salad Recipe (салат Оливье) – Peter’s Food Adventures
Read the full NYT article here (may require a subscription): Rediscovering Russian Salad – The New York Times (nytimes.com)
