Several people mentioned their concern over me putting eggs in the same pot as the other veggies. Several mentioned that it's ok in the US because our eggs are washed and refrigerated, but not ok in other countries. I don't see why it would be an issue anywhere. You are cooking this stuff at the boiling point of water. What bacteria, virus, or parasite can withstand this temperature? If your eggs are actually dirty and have poop or feathers on them, wouldn't you wash them before cooking regardless of which pot they are going into? You are more than welcome to cook the eggs in a separate pot. I just don't see any possible health issues with the same pot.
Haha, haven't you met Egg Horror myth before (I've just made the name up but the myth is real)? Some people wouldn't even use the same pot for other food if they have used it for boiling eggs ;)
@@TechieSewing What, AFTER washing it even? People are so weird. Just wash the eggs before you plop them in with the veggies. It's boiling water ffs. If you're afraid the shells will contaminate your potatoes over ten minutes of boiling, then you might as well throw away your eggs after boiling them separately, because there's no way to peel them without cross-contamination occurring between shell and egg white. So it's quite fortunate that there are no contaminants left alive after boiling them! With or without the veggies. People. Seriously.
As a child, I was told that if I the water from boiling eggs was drunk (for example, you made a cup of tea with it), you would get warts! That is of course rubbish, but I'm still superstitious about it!
My wife is from Russia. We met in 2012, and she introduced me to this entire cuisine my sheltered, Cold War-born American life had never been exposed to - and I loved every new bite. Her Mom’s specialty is borscht. Her sister’s is shuba. My wife’s is olivier, and I can’t imagine my life without them. Beautiful video. I want some now!!
I horrified all my house mates when I made it for the first time in UK 🇬🇧 and some neighbours a few years later who didn't understand what all that chopping was about 🤣🤣
How interesting and heartwarming it has been to read the commentary on this video . I feel that I have taken a trip around the world and met so many good people. Thank you Helen.
I don't think I've ever told you this, Helen, but you are by far the best cooking channel I've ever seen on youtube. I've seen many and sometimes their recipes come out, sometimes they don't. I've NEVER tried one by you that hasn't come out. So kudos!
As for vegetarian version: this is the only one allowed in Poland :) This salad is called "sałatka jarzynowa" (veggie salad) in Poland and is made without meat. Every family has its own version, but it is usually potatoes, carrots, eggs, brine pickles (often with skin), canned or frozen peas (it can be skipped if you cannot digest them or be replaced with canned corn). The stickiness is desired, so you cook the potatoes unpeeled. Some families add cooked parsley root/celery root/a mushed apple/ dill/green onions or onions. Then some mayo, or mayo mixed with sour cream or joghurt, salt and pepper. Lemon juice if you run out of pickle brine and the salad is not sour enough. That's it. Oh, and each December there are fights among on the internet, which mayonnaise is better: Kielecki or Winiary.
Until 89' we were under Russian occupation, so it's no wonder that we consider this salad to be Polish. Such a memento of the bad Soviets. I find this prescript grotesque and fake. There is no celery, white parsley, whole vegetables are boiled, preferably in broth, and squeezed through a special press that can be bought in any Polish store.
I'm from Spain and I totally thought us or italians created the salad calling it russian as a joke about it being cold😂 we eat it a lot during summer! Some diferences are that we use anchovy stuffed olives instead of pickles, canned tuna instead of salmon, no onion, roasted red bell peppers and we top it off with white asparagus for presentation. And hey, my mom also coocks the eggs in the same pot as a the veggies!
I made this last night and it was a hit. Everyone loved it. I went heavy on the onions and pickles since I like them and it was amazing. Thanks again for an amazing recipe and Happy Holidays!
When I took a trip for my University to Moscow and Chelyabinsk they served this! It was so delicious!! I had honestly forgotten about it until now, so thank you Helen for sharing this!!!
My husband’s mother was born in Russia (1916). He doesn’t remember her making this, but her mother died in 1931. This is very much like my potato salad but with salmon added. Huh. I am 70. Can’t handle a knife like I used to. I use a chop box for potatoes and carrots and lots of other veggies. I use an apple peeler machine without the corer to peel potatoes. I would put all those veggies and the eggs in my Instantpot (except the peas) in a strainer. Pressure cook on manual for 10 minutes. Natural release 10 minutes. Eggs in ice water. Cool everything down. Pressure cooking potatoes changes them molecularly making them easier to digest for elderly tummies. Better nutritionally, too.
Growing up in Romania, we also had a variation of this salad! It’s been too long since I‘ve had it and I’m about to make your recipe right now. I’m super excited. Thank you so much for all your fantastic videos.
@@biancahotca3244 Buna! :) De adevarat, mult de lucru. Dar am facuto de doua ori in ultimele doua saptamani. Sa dus prea repede prima data. Eu nu am razuit, dar o sa incerc data viitoare.
I love that you plugged Andong *and* resisted the urge to call him a 'FoodTuber'. Wonderful video as always. I'd never heard of peeling a pickle but now I want to try it!
I stumbled on a recipe for this salad a couple weeks ago (sadly not yours) and made it. I am diabetic and try and make some sort of salad every week to eat for lunches (potatoes seem not to affect my blood glucose adversely!) OMG I am in love! I ate it ALL WEEK and never got bored of it. Can't believe I've gone my whole life and never put meat in a potato salad! I used ham but can't wait to try it with other meats and with your salmon version! YUM!
In Serbia we usually made "russian salad" for New years eve, Christmas and Easter. And it is made of potatoes, cooked chicken meat or some kind of salami, carrots, pickles, peas and in the end we put sour creme and mayonese. With some salt and black pepper...
Yeah I'm from Bulgaria and some people here put yoghurt in the salad but I've heard of sour cream too. Mustard might be good too. Personally I think people who eat it with mayo only are crazy, you need some tang to cut through the fatty mayo.
My Grandmother also added sliced black olives (a local variety in Lebanon similar to Kalamata) along with the other ingredients as this was one of my Grandfathers favorite Russian dishes from his days at University in St. Petersburgh
Thank you for this wonderful video. I just love how you, like Chef John, liberate us to change methods, ingredients, and anything else, instead of being dogmatic and rigid. Always a pleasure to learn from you!
Wonderful video...Thank you🙏🏻 Iv'e made friends with a beautiful Russian family who have moved in across the street from me and want to learn some Russian cuisine...I'm also learning the language...Greetings from England 🙋🏻♂ спасибо большое.... Привет из Англии 😊
Just made this. All I had was yellow onion, so I'm living life on the edge. Tried to use canned salmon, too many bones so I threw in "chik'n". Also did not have dill seasoning, but that was easily subbed with parsley. This is pretty dang tasty!! Makes up for having Christmas alone today! Thanks for the recipe, see ya next year!
I just had "Russian Salad" for the first time yesterday at my woman's bible study. I had never heard of it before. It was amazing. It was made without meat however. I love your version and will now give it a try myself. Was it providence that I came across your video today? I am grateful that I now have a recipe. Blessing and Merry Christmas!
Your video is fabulous! I know about the recipe and the story behind it from a former girlfriend born and raised in the SU. Her version is that the Czar gave a splendiferous dinner for his royal visitors from France, and felt that they were not impressed by the usual baroque pomp of the dishes. So he asked his french cook, named Olivier, to create something very special. And he did, with banal ingredients, conscious of the fact, that could cost him his life. Voilá - a great success. I have often eaten and cooked "Olivier", but your video shows in detail what a sophisticated handling can make the huge difference to a royal meal. Thank you very much, I stored the link to your video, and it ist not only about "Olivier", but about cooking skills.
When I visited Russia about 12 years ago, I spent most of my month there in Elista. Almost all the people there are Kalmyk but I was staying with non-Kalmyk Russians and they made a salad like this that I loved. It was basically onions chopped very fine, hard boiled eggs, imitation crab (don't hate), corn, and mayo for binder. There were other things too but those were the main ingredients. I think it had some kind of sweet pickle for crunch. When I make it I add avocado. The basic recipe of onion, egg, crab, corn and mayo is a great starting point to make it your own.
try adding some kind of a soft cheese with a not-too-cheesy flavor. I am adding processed melted cheese but I'm not sure what is a substitute in US/Europe for that
I just made this with octopus instead of salmon and sour tangerine (tangerina limão in Portuguese) instead of lemon juice (because that's what I had on hand), and the results are amazingly good! Thank you, Helen!
This recipe looks incredibly tasty. In Argentina we also eat a very basic version of Russian salad in the holiday season, and it's a very popular dish, probably due to the large amount of Eastern European immigrants. It's only made with the potatoes, carrots, peas and mayo. I actually didn't know the classic Russian salad had meat or pickles or egg in it, so I'll give this a try sometime, hopefully for the holidays. Love from Buenos Aires!
Not many recipe videos dive into the possible technique, but I think its a great to add it to a recipe where the home cook may perceive said recipe to be inefficient, or time-constraining. Much appreciation for all you upload to RUclips.
every family has their own way of making this salad, it seems. for me, I still prefer sticky potatoes, but also there is a taste that boiled skin adds that you just don't get with peeled boiled potatoes and I associate that taste with olivier too much to give up at this point. same goes for using canned peas over frozen :) I NEED that particular feel of mushy texture and cooked taste that you get from canned, for it to feel like a salad I grew up with :) P.S. my mom typically used leftover roast chicken shreds as our protein and dressing was half mayo/half sour cream. me I prefer it without the meat and with full mayo. I know it kinda goes against the whole "but that taste of boiled skin" /shrug :P some of my schoolmates used shredded apples instead of pickles and doctorskaya kolbasa as the protein. and when we communally cooked it with my highschool class one time, we just went with hot dogs. somehow, it always worked out :D
Also a staple on Bulgarian tables , especial on festive occasions. We call it "Russian salad". I made it in Japan for my in-laws and it did rival the absolut gold standard for deliciousness for potato salad in my book! Our Bulgarian regional recipe is with ham. I will try your method - it is measured and elavated ! Bravo. Subscribed and looking forward to see other videos.
This looks wonderful. That you explained how you cook the salmon is a bonus recipe! Can't wait to try just that, too! (My salmon always turns out dry--your method looks foolproof!)
What a great idea to add savory salmon! Loved the way you cooked veggies. Creative and innovative. Looks like my family may start having some long forgotten potato salad after a long going without it. Great job!
Oh my godddd, I just made it. And I did it with smoked salmon. Because smoked salmon is already very salty, I didn't use soysauce or salt on it. Instead I added a little bit msg to the glazing for umami. I cooked the salmon in a skillet for about one single minute, orchestrated it into flakes, and voilà. It is a true success - I already know because I tasted it. Tonight I will bring it to my parents for dinner as a side dish. Ohhhhh it's just so goooood. Thank you!
I am going to make it again this new year's!!! It was SUCH a success last year. I might make it every year from now on. Hopefully it'll be as good as last year's!
Well now I'm very excited to make this for myself! I really like how you explained the spirit of the dish, so I might use a different protein which is equally luxurious to me
My mother made this Salat on every Christmas eve with very thin slices of beef and Anchovies. We never could get enough, and now I make it every Christmas eve but without the beef. I don't eat meat anymore but twice a month fish. This is a salad for special occasions.
My English grandma learned how to make Olivier from her Polish mother-in-law (my great grandma). She would make it every Christmas (we would spend Christmas together as a family but not new year's). One of the things I absolutely loved about this Olivier salad was the inclusion of green apple in it. Grandma has unfortunately gotten too old to make the salad but I will definitely need to get the family recipe from her.
Dear Helen, I not only learnt how to make the most luxurious and delicious salad ever , but also how to perfectly cut veggies and cook them to absolute perfection. Hat down! I just made the salad and it will be a huge success tomorrow 🎉. Thank you 😊
Omg! What a refreshing, new (for me) way to make olivier salad!!! I cant wait to try it. I also wanted to mention that i like to use fresh peas, the little ones from Trader Joe's (blanched, of course) and sometimes I substitute half or third of mayo with creme fraiche. Thank you for your amazing channel ❤️
Greetings from Finland! In my family we have always had this kind of salad with the Christmas dinner and it has been called the Italian salad, but thanks to this video we know better now.
I remember eating this salad when on a trip to the Soviet Union in 1975. I don't remember too many details, but the pickle and potato stand out. I believe the protein used was chicken most of the time; I suppose it could also have been pork on occasion. For over a month we were at hotels and restaurants that catered to the tourist trade so I imagine any ingredient shortages that may have existed for others didn't affect our salads. They were delicious. Thank you for the link to Andong; I've subscribed to him too.
> I believe the protein used was chicken most of the time; I suppose it could also have been pork on occasion. Chopped bologna (Doktorskaya) has often been used in Soviet times. And these times.
I first encountered this salad in Spain in the mid-70’s. It usually included tuna as the protein and was garnished with olives and pimento. I make variations of it often. I will be peeling my pickles from now on. Thank you!
You're right about it being widespread all over Europe, here in Spain it's as if it was a national dish. You can find russian salad in every tapas bar and restaurant, everyone loves it. Also, I'm sure each country has a particular way of enjoying it, in the spanish variant it's more common to crush and mix the boiled potatoes with the dressing so that every ingredient blends in a creamy texture, and we typically put tuna on it as protein. You should give it a try this way, I'll certainly try it your way, cheers! Edit: I forgot about olives, you can put some on top along with sliced roasted red peppers, those make a great combination here.
I grew up eating a balkan version of this and am glad its getting recognition. :) In croatia we dont use meat because its usually a side dish for a roast or cold cuts, but i love tuna salad so this sounds delicious. We also dont use onions and certain people put a single chopped apple in the salad, the heathens. I also wonder why we call it "french salad" in the balkans since its apparently russian.
Wonderful to discover you again Helen and fascinating recipe, I also love learning more about Russian/Slavic recipes and history so this was enjoyable to be exposed to and also hear a bit about your upbringing and also what others in the former Soviet Union enjoyed! I also love the apricot preserve and balsamic vinaigrette (and of course the soy sauce, but probably when I need an Asian flair) idea for my salmon, I'm going to try that combination on its own, sounds great I am glad you reminded us to change our subscribe settings...I've been subscribed but it was set to "Personalized" so I had to switch it to "All" :( Why on earth RUclips thinks this is helpful is beyond me and so sad I don't see from those I follow and difficult to support/enjoy. Thanks for your wonderful recipes and appreciation for food, artistry, and teaching us with joy and beauty
I love olivier salad - I tried it when living in Kazakhstan in 2012. That and carrot salad. Wonderful dishes. Thanks for uploading this. I've usually had olivier with ham but now I want to try with making this with salmon.
Hey Helen, Merry Christmas and Hapy New Year to you! I am just making sałatka jarzynowa (vegetable salad) before tomorrow's Christmas Eve. I'm based in Poland and we have a similar salad here but it's meatless :) To make it we use (bolied al dente) potatos, carrots, parsley roots, celery roots, eggs, piclked cucumbers, canned peas, raw apple (peeled) and mayonnaise (this is how my mom used to make it) + salt and peper. We dice it to tiny pieces and let it rest over night. It's my favorite salad EVER. If I would have to eat one thing for the rest of my life, that would be it ;) And the base from the boiled vegetables is the base for my Polish red barszcz (because we have a different sould called white barszcz for Easter) :)
BTW, I never knew it was called Olivier!!! Everyone here calles it just vegetable salad (sałatka jarzynowa). Yes, there are different types of vegetable salads, but when you say "salatka jarzynowa" in Poland I can guarantee you everyone thinks of the same one ;)
I’m from the Czech Republic, and we make something very similar for Christmas dinner! We only omit the fish and there’s sometimes a debate whether eggs belong in it. Then we eat it either with fried carp (traditional), schnitzel (for those who don’t like carp), but I eat it with fried mushrooms, cause I’m vegetarian. Also you can usually buy a readymade mix of diced and jarred veggies for it.
With every addition to the glaze I kept expecting pomegranate molasses. "Where's the pomegranate molasses?!" Just teasing. I'm sure it's delicious with or without. Great video!
Helen, thank you for sharing. I am sure that it’s really good! My favorite is veal tongue - cooked on a chewier side (2h gentle boiling or Sous Vide 12-36h at 68-70°C / 154-158°F). Kewpie mayo plus Creme Fraiche is phenomenal in it. Frozen peas - kudos for that, that’s what we use as well. Another kudos for using white onions and cooking them with acid (gently heating in the pan with a bit of oil until almost translucent is another way). Another hack is to dress the potatoes (pieces) while still warm either with Creme fraiche or - if you use self made mayo, make it with some milk instead of eggs and neutral oil. Personally I love to add a bit of Tabasco and freshly ground black pepper. Let the potato sit and absorb. Decorating with pieces of fresh salad and capers. Happy new year!
Great recipe!!! Never thought of using salmon. In Uzbekistan, my family uses boiled beef/lamb instead and fresh little cucumbers instead of pickles. We also just do not add potatoesor carrots and add a little heavy cream(kaymak) and milk into the dressing.
Potatoes and carrots boiled in their skins have a different taste. I steam them to get extra additional taste. Additionally, once cooked, I leave them overnight in the fridge to set to withstand later processing. As to chopping, there are two ways to do it. You can cut them with a knife, sure, and the result will be super nice and clean salad without much potato solids in the sauce. But it takes forever and I don't have that much time. I don't chop my potatoes at all. I use egg slicer to cut the potato into slices and then I push the potatoes though a metal mesh which is also I think designed to cut eggs. I get a ton of potatoes chopped in ideal cubes with no effort. As to carrots, I just push them through the mesh and then cut in the slicer -- same tools just run them in the opposite order. Eggs are cut the same way as potatoes, first through slicer then through the mesh. This way I get most of my salad with no cutting at all.
Russian salad is a classic potato salad also served throughout Latin America. The exact ingredients vary from one country to another and each family has their own version of this dish.
My variant contains 4 potatoes 4 eggs canned peas a whole jar of pickles, shredded chicken breast chives and dill to add green colour and for the taste of course black olives and some shrimps if I am feeling fancy lol. Whole-fat mayo is the best . Ans it needs to spend several hours in a fridge. It's my favourite winter salad
Hmmm I am making this salad tomorrow for the first time but I am going the traditional route to please my guests.. this one I will definitely be trying in the very near future thank you!
I learned how to make a version of this salad from a girl from Uruguay. She called it “Ensalada Russo”. Her ingredients are potatoes, eggs, cilantro, tuna, onions, mayo, and bell peppers. I crave it a few times a year and will eat it for several meals. Excited to learn about its origins.
Greetings from Bulgaria, I made Russian Salad today I always use my grandma's recipe though sorry :D Great recipe though! Happy New Years eve tomorrow!
Hi! I love following your tutorials because you explain and show things very thoroughly, hence with a bit of ptactice your recipes can be replicated successfuly in my kitchen😊 Do you also have any interesting recipes for marinading vegetables? Like pickles, tomatoes and hot peppers etc?
This is the one Russian dish that is found at almost every Indian banquet! But this being India, boiled eggs are usually as close as we get to the "protein". Besides that, the pickled cucumber is replaced with lightly boiled french beans, and canned cherries and sometimes even canned pineapples and fresh chopped apples are added to the mix. Whichever way, it is a delicious concoction! Happy New Year, everyone!
I miss Olivier salad so much, although I have only eatean supermarket made salad when I lived in Russia they still tasted great. I still can't reproduce it the same way cause they don't sell fresh dill around my area, for me it's an ingredient you can't skip for this recipe.
Several people mentioned their concern over me putting eggs in the same pot as the other veggies. Several mentioned that it's ok in the US because our eggs are washed and refrigerated, but not ok in other countries. I don't see why it would be an issue anywhere. You are cooking this stuff at the boiling point of water. What bacteria, virus, or parasite can withstand this temperature? If your eggs are actually dirty and have poop or feathers on them, wouldn't you wash them before cooking regardless of which pot they are going into? You are more than welcome to cook the eggs in a separate pot. I just don't see any possible health issues with the same pot.
Haha, haven't you met Egg Horror myth before (I've just made the name up but the myth is real)? Some people wouldn't even use the same pot for other food if they have used it for boiling eggs ;)
@@TechieSewing What, AFTER washing it even?
People are so weird.
Just wash the eggs before you plop them in with the veggies. It's boiling water ffs. If you're afraid the shells will contaminate your potatoes over ten minutes of boiling, then you might as well throw away your eggs after boiling them separately, because there's no way to peel them without cross-contamination occurring between shell and egg white. So it's quite fortunate that there are no contaminants left alive after boiling them! With or without the veggies.
People. Seriously.
Egg phobia!
@@austenhead5303 Yeah, might be the case of "it was done this my in my family for ages!" but people are weird around the eggs indeed :)
As a child, I was told that if I the water from boiling eggs was drunk (for example, you made a cup of tea with it), you would get warts!
That is of course rubbish, but I'm still superstitious about it!
My wife is from Russia. We met in 2012, and she introduced me to this entire cuisine my sheltered, Cold War-born American life had never been exposed to - and I loved every new bite. Her Mom’s specialty is borscht. Her sister’s is shuba. My wife’s is olivier, and I can’t imagine my life without them.
Beautiful video. I want some now!!
Селёдка под шубой это король русских салатов, это самый новогодний салат 😊
@@AntonBrantкак по мне, это оливье
I really do love this dish but it tastes so much better when someone else does all the work.
I horrified all my house mates when I made it for the first time in UK 🇬🇧 and some neighbours a few years later who didn't understand what all that chopping was about 🤣🤣
It's really easy, herring-under-the-fur is much worse
Thank you for the shoutout Helen!! What a lovely surprise :) Happy 2023, looking forward to more of your fantastic recipes 🥳
Oh my gosh! So excited to hear from you. Happy 2023 to you too :)
In Soviet time, frozen peas were not available. We used canned sweet peas. I still use them.
да все россияне баночный берут, замороженного у нас в магазинах так-то обычно и нет
Fresh peas DO NOT taste right in this salad.
Facts
@@MisanthropyFerret В любом магазине у нас он есть, но Оливье с ним невкусный.
I use canned peas. I would never think using frozen ones - canned are cooked, frozen are raw
@@bambinaforever1402 Frozen peas are blanched before freezing, and anyway she added them to the pot of simmering water.
How interesting and heartwarming it has been to read the commentary on this video . I feel that I have taken a trip around the world and met so many good people. Thank you Helen.
I don't think I've ever told you this, Helen, but you are by far the best cooking channel I've ever seen on youtube. I've seen many and sometimes their recipes come out, sometimes they don't. I've NEVER tried one by you that hasn't come out. So kudos!
Ah -- thanks for making my day :)
As for vegetarian version: this is the only one allowed in Poland :)
This salad is called "sałatka jarzynowa" (veggie salad) in Poland and is made without meat.
Every family has its own version, but it is usually potatoes, carrots, eggs, brine pickles (often with skin), canned or frozen peas (it can be skipped if you cannot digest them or be replaced with canned corn). The stickiness is desired, so you cook the potatoes unpeeled. Some families add cooked parsley root/celery root/a mushed apple/ dill/green onions or onions. Then some mayo, or mayo mixed with sour cream or joghurt, salt and pepper. Lemon juice if you run out of pickle brine and the salad is not sour enough. That's it.
Oh, and each December there are fights among on the internet, which mayonnaise is better: Kielecki or Winiary.
Until 89' we were under Russian occupation, so it's no wonder that we consider this salad to be Polish. Such a memento of the bad Soviets.
I find this prescript grotesque and fake. There is no celery, white parsley, whole vegetables are boiled, preferably in broth, and squeezed through a special press that can be bought in any Polish store.
An easy answer- use maslanka. North American sour cream tends to be white crap.
I'm from Spain and I totally thought us or italians created the salad calling it russian as a joke about it being cold😂 we eat it a lot during summer! Some diferences are that we use anchovy stuffed olives instead of pickles, canned tuna instead of salmon, no onion, roasted red bell peppers and we top it off with white asparagus for presentation. And hey, my mom also coocks the eggs in the same pot as a the veggies!
I used to live in spain. Hated getting Russian salad as my tapas. Pure filth 😂
Salmon? 🤮u use chicken breast. What salmon or tuna. Yak
@@matty7758 yeah, if they put tuna and olives and cook everything in the same pot i would hate it too
@@bambinaforever1402 The typical bar version is just potatoes, carrots, peas, and a bit of onion.
“It’s not authentic. It’s better.” That’s my favorite phrase in the whole video. 😂😂😂
"This glazed salmon is wicked good" is my favorite
Russian salad is huge in Spain! due to its simplicity, it's practically in every bar!
It's also huge in the northern side of Morocco, due to spanish influence i suppose
I appreciate the techniques you teach to efficiently cut. As well as your thoughtful, but brief discussion about peeling after boiling vs. before.
I made this last night and it was a hit. Everyone loved it. I went heavy on the onions and pickles since I like them and it was amazing. Thanks again for an amazing recipe and Happy Holidays!
so glad it turned out well :)
I also always go heavy on salted cucumbers and onions. My husband usually digs onion and gives to me
Наш незаменимый , любимый салат на все случаи жизни и особенно блюдо #1 for New Year !
Same to you dear I like u
When I took a trip for my University to Moscow and Chelyabinsk they served this! It was so delicious!! I had honestly forgotten about it until now, so thank you Helen for sharing this!!!
My husband’s mother was born in Russia (1916). He doesn’t remember her making this, but her mother died in 1931. This is very much like my potato salad but with salmon added. Huh.
I am 70. Can’t handle a knife like I used to. I use a chop box for potatoes and carrots and lots of other veggies. I use an apple peeler machine without the corer to peel potatoes. I would put all those veggies and the eggs in my Instantpot (except the peas) in a strainer. Pressure cook on manual for 10 minutes. Natural release 10 minutes. Eggs in ice water. Cool everything down.
Pressure cooking potatoes changes them molecularly making them easier to digest for elderly tummies. Better nutritionally, too.
Growing up in Romania, we also had a variation of this salad! It’s been too long since I‘ve had it and I’m about to make your recipe right now. I’m super excited. Thank you so much for all your fantastic videos.
Yup!! Eu o fac destul de des, dar e cam mult de lucru cu ea. Mai nou razuiesc legumele. Merge mai repede așa.
@@biancahotca3244 Buna! :) De adevarat, mult de lucru. Dar am facuto de doua ori in ultimele doua saptamani. Sa dus prea repede prima data. Eu nu am razuit, dar o sa incerc data viitoare.
@@Christina_Broccolini I love and like u from india
Thanks for adding actual captions for the Deaf - Happy new year
I love that you plugged Andong *and* resisted the urge to call him a 'FoodTuber'. Wonderful video as always. I'd never heard of peeling a pickle but now I want to try it!
I stumbled on a recipe for this salad a couple weeks ago (sadly not yours) and made it. I am diabetic and try and make some sort of salad every week to eat for lunches (potatoes seem not to affect my blood glucose adversely!) OMG I am in love! I ate it ALL WEEK and never got bored of it. Can't believe I've gone my whole life and never put meat in a potato salad! I used ham but can't wait to try it with other meats and with your salmon version! YUM!
In Serbia we usually made "russian salad" for New years eve, Christmas and Easter. And it is made of potatoes, cooked chicken meat or some kind of salami, carrots, pickles, peas and in the end we put sour creme and mayonese. With some salt and black pepper...
Yeah I'm from Bulgaria and some people here put yoghurt in the salad but I've heard of sour cream too. Mustard might be good too. Personally I think people who eat it with mayo only are crazy, you need some tang to cut through the fatty mayo.
But no onion and definitely no salmon, right? In Romania we have the same recipe as Serbia, at least the southern part at the border with Serbia
@@koraXro No, definitely no onion or salmon here in Bulgaria. But she said it wasn't a standard recipe so I didn't mention that part.
This will be made. Thank you, Helen, for sharing your brains, skills, and culture.
My Grandmother also added sliced black olives (a local variety in Lebanon similar to Kalamata) along with the other ingredients as this was one of my Grandfathers favorite Russian dishes from his days at University in St. Petersburgh
Wow, I just visited Beirut, it is hard to believe some people cook our traditional salad there too)) with sliced olives. - what a beautiful addition)
In Romania we use olives at end, yo decorate. I think it arrived from Lebanon via Turkey 😁 the olives go so well together with this salad
🤮
Thank you for this wonderful video. I just love how you, like Chef John, liberate us to change methods, ingredients, and anything else, instead of being dogmatic and rigid. Always a pleasure to learn from you!
My very favorite Eastern European "salad" - we eat this each New Year in Ukraine, I LOVE it
Wonderful video...Thank you🙏🏻 Iv'e made friends with a beautiful Russian family who have moved in across the street from me and want to learn some Russian cuisine...I'm also learning the language...Greetings from England 🙋🏻♂ спасибо большое.... Привет из Англии 😊
Just made this.
All I had was yellow onion, so I'm living life on the edge. Tried to use canned salmon, too many bones so I threw in "chik'n". Also did not have dill seasoning, but that was easily subbed with parsley.
This is pretty dang tasty!! Makes up for having Christmas alone today! Thanks for the recipe, see ya next year!
I just had "Russian Salad" for the first time yesterday at my woman's bible study. I had never heard of it before. It was amazing. It was made without meat however. I love your version and will now give it a try myself. Was it providence that I came across your video today? I am grateful that I now have a recipe. Blessing and Merry Christmas!
Your video is fabulous! I know about the recipe and the story behind it from a former girlfriend born and raised in the SU. Her version is that the Czar gave a splendiferous dinner for his royal visitors from France, and felt that they were not impressed by the usual baroque pomp of the dishes. So he asked his french cook, named Olivier, to create something very special. And he did, with banal ingredients, conscious of the fact, that could cost him his life. Voilá - a great success. I have often eaten and cooked "Olivier", but your video shows in detail what a sophisticated handling can make the huge difference to a royal meal. Thank you very much, I stored the link to your video, and it ist not only about "Olivier", but about cooking skills.
When I visited Russia about 12 years ago, I spent most of my month there in Elista. Almost all the people there are Kalmyk but I was staying with non-Kalmyk Russians and they made a salad like this that I loved. It was basically onions chopped very fine, hard boiled eggs, imitation crab (don't hate), corn, and mayo for binder. There were other things too but those were the main ingredients. I think it had some kind of sweet pickle for crunch. When I make it I add avocado. The basic recipe of onion, egg, crab, corn and mayo is a great starting point to make it your own.
Yes that is the lovely Crab/Surimi salad (Kraboviy salat). It is also common to add some fresh cucumber and leave out the onion and to add some dill
weird that they didn't add rice to the mix
@@xto744 It's luck for the author that they didn't :D
try adding some kind of a soft cheese with a not-too-cheesy flavor. I am adding processed melted cheese but I'm not sure what is a substitute in US/Europe for that
Very nice recipe,good presentation
I just made this with octopus instead of salmon and sour tangerine (tangerina limão in Portuguese) instead of lemon juice (because that's what I had on hand), and the results are amazingly good! Thank you, Helen!
Glad it worked out :) And octopus would be a cool addition
This recipe looks incredibly tasty. In Argentina we also eat a very basic version of Russian salad in the holiday season, and it's a very popular dish, probably due to the large amount of Eastern European immigrants. It's only made with the potatoes, carrots, peas and mayo. I actually didn't know the classic Russian salad had meat or pickles or egg in it, so I'll give this a try sometime, hopefully for the holidays. Love from Buenos Aires!
We have it with ham, it's very easy
That's actually how it's made in Italy, so maybe you got your version from Italian immigrants.
@@alexandrorocca7142 you have a really good point, since most immigrants in Argentina are Italian lol
Not many recipe videos dive into the possible technique, but I think its a great to add it to a recipe where the home cook may perceive said recipe to be inefficient, or time-constraining. Much appreciation for all you upload to RUclips.
every family has their own way of making this salad, it seems. for me, I still prefer sticky potatoes, but also there is a taste that boiled skin adds that you just don't get with peeled boiled potatoes and I associate that taste with olivier too much to give up at this point. same goes for using canned peas over frozen :) I NEED that particular feel of mushy texture and cooked taste that you get from canned, for it to feel like a salad I grew up with :)
P.S. my mom typically used leftover roast chicken shreds as our protein and dressing was half mayo/half sour cream. me I prefer it without the meat and with full mayo. I know it kinda goes against the whole "but that taste of boiled skin" /shrug :P some of my schoolmates used shredded apples instead of pickles and doctorskaya kolbasa as the protein. and when we communally cooked it with my highschool class one time, we just went with hot dogs. somehow, it always worked out :D
Also a staple on Bulgarian tables , especial on festive occasions. We call it "Russian salad". I made it in Japan for my in-laws and it did rival the absolut gold standard for deliciousness for potato salad in my book! Our Bulgarian regional recipe is with ham. I will try your method - it is measured and elavated ! Bravo. Subscribed and looking forward to see other videos.
This looks wonderful. That you explained how you cook the salmon is a bonus recipe! Can't wait to try just that, too! (My salmon always turns out dry--your method looks foolproof!)
I grew up with Salad Olivier. I loved it. Now and then I make it. Thank you. From Canada
What a great idea to add savory salmon! Loved the way you cooked veggies. Creative and innovative. Looks like my family may start having some long forgotten potato salad after a long going without it. Great job!
Oh my godddd, I just made it. And I did it with smoked salmon. Because smoked salmon is already very salty, I didn't use soysauce or salt on it. Instead I added a little bit msg to the glazing for umami. I cooked the salmon in a skillet for about one single minute, orchestrated it into flakes, and voilà. It is a true success - I already know because I tasted it. Tonight I will bring it to my parents for dinner as a side dish. Ohhhhh it's just so goooood. Thank you!
I love the smoked salmon idea :)
I am going to make it again this new year's!!! It was SUCH a success last year. I might make it every year from now on. Hopefully it'll be as good as last year's!
This looks like the best Olivier salad recipe yet. I must try to make this.
The water vegetables are boiled with can be used to boil rice or pasta or deep freeze it for a soup later. There's lots of nourishment there.
We use a farm chicken and use the water for rice pilaf, it's a waste to through it away. But we never boil eggs for this salad
Well now I'm very excited to make this for myself! I really like how you explained the spirit of the dish, so I might use a different protein which is equally luxurious to me
My mother made this Salat on every Christmas eve with very thin slices of beef and Anchovies. We never could get enough, and now I make it every Christmas eve but without the beef. I don't eat meat anymore but twice a month fish.
This is a salad for special occasions.
Hi beauty, you always offered wanderful recipes. THKs.
My English grandma learned how to make Olivier from her Polish mother-in-law (my great grandma). She would make it every Christmas (we would spend Christmas together as a family but not new year's). One of the things I absolutely loved about this Olivier salad was the inclusion of green apple in it. Grandma has unfortunately gotten too old to make the salad but I will definitely need to get the family recipe from her.
Dear Helen, I not only learnt how to make the most luxurious and delicious salad ever , but also how to perfectly cut veggies and cook them to absolute perfection. Hat down! I just made the salad and it will be a huge success tomorrow 🎉. Thank you 😊
So glad the video was helpful :)
Omg! What a refreshing, new (for me) way to make olivier salad!!! I cant wait to try it. I also wanted to mention that i like to use fresh peas, the little ones from Trader Joe's (blanched, of course) and sometimes I substitute half or third of mayo with creme fraiche. Thank you for your amazing channel ❤️
Helen you have a very calm and pleasant voice.
In Iran we call it salad olivieh. We enjoy it all year round though 😊👍🏽🙏🏽💐
When something is this good, I eat it all year round as well!
Merry Christmas Helen 🎅 🎄 ❤️
Your cooking videos are always beautiful and satisfying to watch, keep it up!
Greetings from Finland! In my family we have always had this kind of salad with the Christmas dinner and it has been called the Italian salad, but thanks to this video we know better now.
So glad I found your channel- loving your teaching style and recipes!
happy New Year to the most informative cook on you tube have a healthy happy and successfully new year from Canada Elizabeth
I adore your content! Thank you for the upgrade recipes to the eastern European food my family loves!
Thanks for a very 'digestible' presentation. My family loves salmon, they're going to love this. Can't wait to make it. senior from Canada
this sounds a bit like what we call spring salad in Poland! thank you!
Looks absolutely delicious thank you!
I remember eating this salad when on a trip to the Soviet Union in 1975. I don't remember too many details, but the pickle and potato stand out. I believe the protein used was chicken most of the time; I suppose it could also have been pork on occasion. For over a month we were at hotels and restaurants that catered to the tourist trade so I imagine any ingredient shortages that may have existed for others didn't affect our salads. They were delicious.
Thank you for the link to Andong; I've subscribed to him too.
> I believe the protein used was chicken most of the time; I suppose it could also have been pork on occasion.
Chopped bologna (Doktorskaya) has often been used in Soviet times. And these times.
I first encountered this salad in Spain in the mid-70’s. It usually included tuna as the protein and was garnished with olives and pimento. I make variations of it often. I will be peeling my pickles from now on. Thank you!
Yes, it's still quite common. It's called "ensaladilla rusa" something like Russian Salat.
@@pablol...6699 indeed I was there right before COVID and ordered ensaladilla rusa as a tapa almost every day! Hard to beat.
I just found your channel today, and I must say how pleased I am to have done so!
My favorite Russian dish! This one is so beautiful, Helen! I will definitely try making it this way!
Another great recipe!
My favorite version of this salad swaps the pickles for capers. It's so delicious, you can leave out the meat and no one would miss it!
Comme toujour, it looks so appetizing. Spasiba
You're right about it being widespread all over Europe, here in Spain it's as if it was a national dish. You can find russian salad in every tapas bar and restaurant, everyone loves it. Also, I'm sure each country has a particular way of enjoying it, in the spanish variant it's more common to crush and mix the boiled potatoes with the dressing so that every ingredient blends in a creamy texture, and we typically put tuna on it as protein. You should give it a try this way, I'll certainly try it your way, cheers!
Edit: I forgot about olives, you can put some on top along with sliced roasted red peppers, those make a great combination here.
They even served it at the last NATO summit in Madrid, after Feb 24, LOL.
I grew up eating a balkan version of this and am glad its getting recognition. :) In croatia we dont use meat because its usually a side dish for a roast or cold cuts, but i love tuna salad so this sounds delicious. We also dont use onions and certain people put a single chopped apple in the salad, the heathens. I also wonder why we call it "french salad" in the balkans since its apparently russian.
It was created by a French chef (Olivier) in Russia.
My Russian brother-in-law made it with a chopped apple and no onion, so that's the way my family eats it. To each their own, I suppose.
Thank you for wishing me a peaceful 2023. I wish everyone you care about a peaceful 2023 also.
Wonderful to discover you again Helen and fascinating recipe, I also love learning more about Russian/Slavic recipes and history so this was enjoyable to be exposed to and also hear a bit about your upbringing and also what others in the former Soviet Union enjoyed! I also love the apricot preserve and balsamic vinaigrette (and of course the soy sauce, but probably when I need an Asian flair) idea for my salmon, I'm going to try that combination on its own, sounds great
I am glad you reminded us to change our subscribe settings...I've been subscribed but it was set to "Personalized" so I had to switch it to "All" :( Why on earth RUclips thinks this is helpful is beyond me and so sad I don't see from those I follow and difficult to support/enjoy. Thanks for your wonderful recipes and appreciation for food, artistry, and teaching us with joy and beauty
I love olivier salad - I tried it when living in Kazakhstan in 2012. That and carrot salad. Wonderful dishes. Thanks for uploading this. I've usually had olivier with ham but now I want to try with making this with salmon.
the earliest version of Olivier from 1862 was also made with sturgeon mayonnaise. You literally go back to roots😊
Hey Helen, Merry Christmas and Hapy New Year to you! I am just making sałatka jarzynowa (vegetable salad) before tomorrow's Christmas Eve. I'm based in Poland and we have a similar salad here but it's meatless :) To make it we use (bolied al dente) potatos, carrots, parsley roots, celery roots, eggs, piclked cucumbers, canned peas, raw apple (peeled) and mayonnaise (this is how my mom used to make it) + salt and peper. We dice it to tiny pieces and let it rest over night. It's my favorite salad EVER. If I would have to eat one thing for the rest of my life, that would be it ;) And the base from the boiled vegetables is the base for my Polish red barszcz (because we have a different sould called white barszcz for Easter) :)
BTW, I never knew it was called Olivier!!! Everyone here calles it just vegetable salad (sałatka jarzynowa). Yes, there are different types of vegetable salads, but when you say "salatka jarzynowa" in Poland I can guarantee you everyone thinks of the same one ;)
@@madebywera5048 I think it's a pity that we in Poland never knew the meat/salmon version even existed.
I’m from the Czech Republic, and we make something very similar for Christmas dinner! We only omit the fish and there’s sometimes a debate whether eggs belong in it. Then we eat it either with fried carp (traditional), schnitzel (for those who don’t like carp), but I eat it with fried mushrooms, cause I’m vegetarian. Also you can usually buy a readymade mix of diced and jarred veggies for it.
With every addition to the glaze I kept expecting pomegranate molasses. "Where's the pomegranate molasses?!" Just teasing. I'm sure it's delicious with or without. Great video!
Made this tonight and it was very delicious.
so glad you enjoyed it!
Great way of dicing potatoes!!!
Helen, thank you for sharing. I am sure that it’s really good! My favorite is veal tongue - cooked on a chewier side (2h gentle boiling or Sous Vide 12-36h at 68-70°C / 154-158°F). Kewpie mayo plus Creme Fraiche is phenomenal in it. Frozen peas - kudos for that, that’s what we use as well. Another kudos for using white onions and cooking them with acid (gently heating in the pan with a bit of oil until almost translucent is another way).
Another hack is to dress the potatoes (pieces) while still warm either with Creme fraiche or - if you use self made mayo, make it with some milk instead of eggs and neutral oil. Personally I love to add a bit of Tabasco and freshly ground black pepper. Let the potato sit and absorb.
Decorating with pieces of fresh salad and capers.
Happy new year!
is anyone else just a little in love with her ? she's so smart and pretty and effortlessly cool.
TOTALLY!!!!
Yup!
Very simple and very tasty, lovely presentation
Great recipe!!! Never thought of using salmon. In Uzbekistan, my family uses boiled beef/lamb instead and fresh little cucumbers instead of pickles. We also just do not add potatoesor carrots and add a little heavy cream(kaymak) and milk into the dressing.
This looks like the perfect Olivier salad.
"As always, it's not authentic. It's better." GIRL I HOOOOOOOWLED
Potatoes and carrots boiled in their skins have a different taste. I steam them to get extra additional taste. Additionally, once cooked, I leave them overnight in the fridge to set to withstand later processing.
As to chopping, there are two ways to do it. You can cut them with a knife, sure, and the result will be super nice and clean salad without much potato solids in the sauce.
But it takes forever and I don't have that much time.
I don't chop my potatoes at all. I use egg slicer to cut the potato into slices and then I push the potatoes though a metal mesh which is also I think designed to cut eggs. I get a ton of potatoes chopped in ideal cubes with no effort.
As to carrots, I just push them through the mesh and then cut in the slicer -- same tools just run them in the opposite order.
Eggs are cut the same way as potatoes, first through slicer then through the mesh.
This way I get most of my salad with no cutting at all.
Thank you for your detailed and clear explanations. С новым годом!
Perfect! I tried this with chicken, beef, crabs .. now I will try it with salmon !
Your videos are an absolute treat. Please never stop!
Thank you madam.
Russian salad is a classic potato salad also served throughout Latin America. The exact ingredients vary from one country to another and each family has their own version of this dish.
"It's not authentic, it's better"
She’s got a point, she’s an icon, she’s a legend, and she is the moment
I love the precision of your tutorial!
Thank you for sharing🙏🤗
And a very happy New Year 🎇
Greetings from Denmark 🇩🇰
My variant contains
4 potatoes
4 eggs
canned peas
a whole jar of pickles,
shredded chicken breast
chives and dill to add green colour and for the taste of course
black olives and some shrimps if I am feeling fancy lol. Whole-fat mayo is the best .
Ans it needs to spend several hours in a fridge. It's my favourite winter salad
Hmmm I am making this salad tomorrow for the first time but I am going the traditional route to please my guests.. this one I will definitely be trying in the very near future thank you!
I learned how to make a version of this salad from a girl from Uruguay. She called it “Ensalada Russo”. Her ingredients are potatoes, eggs, cilantro, tuna, onions, mayo, and bell peppers. I crave it a few times a year and will eat it for several meals. Excited to learn about its origins.
I once tried making mayonnaise with hard boiled egg yolks. It worked perfectly in terms of emulsifying the oil but did have a slightly grainy texture.
Greetings from Bulgaria, I made Russian Salad today I always use my grandma's recipe though sorry :D Great recipe though! Happy New Years eve tomorrow!
Hi! I love following your tutorials because you explain and show things very thoroughly, hence with a bit of ptactice your recipes can be replicated successfuly in my kitchen😊 Do you also have any interesting recipes for marinading vegetables? Like pickles, tomatoes and hot peppers etc?
Thank you for the recipe, it is indeed much easier than the traditional way. Very good end results too.
This is the one Russian dish that is found at almost every Indian banquet! But this being India, boiled eggs are usually as close as we get to the "protein". Besides that, the pickled cucumber is replaced with lightly boiled french beans, and canned cherries and sometimes even canned pineapples and fresh chopped apples are added to the mix. Whichever way, it is a delicious concoction! Happy New Year, everyone!
I miss Olivier salad so much, although I have only eatean supermarket made salad when I lived in Russia they still tasted great. I still can't reproduce it the same way cause they don't sell fresh dill around my area, for me it's an ingredient you can't skip for this recipe.