Russian Salad Olivier

Up until the ’90s, the most popular salad in Pakistan (second only to our local Kachumer Salad) used to be Russian Salad.

Basically any combination of salad ingredients, such as shredded cabbage,
boiled potato cubes, hard boiled egg bits, with or without chopped apples and / or pomegranate seeds doused in a ton of mayonnaise was loosely referred to as Russian Salad.

Because of my childhood aversion to most things containing mayonnaise, I wasn’t exactly in love with any form of this salad.

Fast forward to early – mid 2000s and I happened to taste a Russian Salad so incredible that I was an instant convert. It was as authentic as it can get because it was made by a Russian family friend, a Moscow native, living in Daharki.

Olga, the Russian lady in question, was happy to share with me the list of simple ingredients that go into making a traditional Russian Salad.

I told her that that was the first time I had actually enjoyed eating a Russian Salad at which she told us of her annoyance at people who combine things like cubes of tinned pineapple with mayonnaise and present that as Russian Salad 😁.

Post-Soviet countries such as Ukraine and other countries like Bulgaria love Russian Salad or Salad Olivier. This salad is also pretty popular in Iran where it is known as Salad Olivieh.

In an age where superstars of the modern salad world such as heirloom tomatoes, burrata and dried cranberries rule, I feel classic salads such as Waldorf Salad, Salad Niçoise, Russian Salad etc also need to be revisited and savoured from time to time.

Except for a few of the older eateries and clubs in Pakistan that have been around for a couple of decades, Russian Salad has sadly been relegated to the “Forgotten Classics” list.

I call my take on this classic salad Russian Salad Olivier. This is a salad that I can happily have in place of a regular meal.

Sprightly, fresh tasting & filling without being stodgy, this is usually the first salad (& many times the only salad when entertaining carnivorous relatives who sadly consider anything with potatoes as the only vegetable dish worth eating 😁) that gets finished when I do an assortment of salads as part of a family daawat / party.

Russian Salad Oliver

 

Recipe Type: Starter & Snack    Author: Alice In Eatland

Prep Time: 20 Minutes + Chilling Time    Cook Time: 10 Minutes    Total Time: 30 Minutes

Serves: 2 – 4

 

Cooked, raw & pickled vegetables make up this classic Russian Salad Olivier. Tangy citrus & fresh herbs add sprightliness to the salad’s satisfying flavour.

 

INGREDIENTS

• 2 medium potatoes, peeled & cut into 1/2″ – 1″ cubes
• 2 medium carrots, peeled & cut into 1/2″ – 1″ cubes
• 1 cup green peas, fresh, frozen or canned*
• 1/2 cup chopped spring onions, both green & white parts
• 1/2 cup chopped pickled gherkins OR dill pickles OR pickled jalapeños
• 1 – 2 hard boiled eggs, peeled & chopped into 1/2″ – 1″ cubes (optional)
• 1/4 – 1/2 cup good quality mayonnaise**
• A few tablespoons of fresh lemon juice***
• Fresh dill / soya OR fresh coriander leaves
• Salt
• Fresh ground black pepper

 

METHOD

1. Bring a medium sized pan full of water to the boil.
2. When it reaches the boil, salt it well and add chopped carrots. Let cook uncovered 2  minutes.
3. Then add the potatoes and cook uncovered 5 – 7 minutes or until the potato cubes are cooked.
4. Potatoes must be tender but still hold their shape so make sure not to over cook.
5. If using fresh peas, add them during the last 5 – 7 minutes of cooking. If using frozen, add them during the last 2 – 4 minutes of cooking.
6. Drain the cooked vegetables well, and cool completely to room temperature.
7. Remove cooled vegetables to a roomy bowl, cover and refrigerate for 10 – 15 minutes or until cold.
8. To assemble the salad, add chopped spring onions and chopped gherkins, dill pickles or jalapeños to the cold vegetables. Also add drained canned peas, if using.
9. Stir in enough mayonnaise to coat the vegetables thoroughly but not heavily. Use a light hand to stir so that the veggie cubes don’t break.
10. Add lemon juice, salt, pepper and chopped fresh dill / soya or coriander leaves.
11. Taste the salad and see if it needs more of anything – pickled veggies, mayonnaise, lemon juice, fresh herbs, salt or pepper.
12. Once satisfied with the taste, remove the salad to an airtight container and chill in the fridge for at least an hour – up to 24 hours is fine too.
13. Serve the salad cold and store leftovers airtight in the fridge.
14. Consume within 2 days.

 

* According to a few Russian and Eastern European food bloggers, canned peas and not fresh or frozen ones, are traditionally used to make Russian Salad.

** I feel that the quality and the quantity of mayonnaise used is what makes or breaks this salad. It is essential not to drown the salad in mayonnaise. I would suggest Best Foods Mayonnaise, Hellmann’s Mayonnaise and American Garden’s U.S. Mayonnaise but obviously feel free to use any local brand that you like.

*** Do not skip fresh lemon juice. The tangy acidity of the lemon cuts through the gloopines of the mayonnaise and keeps the salad tasting fresh, tart and bright.