Not Your Grandma’s Olivier (Russian Salad)
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- Опубликовано: 16 июл 2024
- Not Your Grandma’s Olivier (Russian Salad)
00:00 Intro
02:34 Pickles and Onions
03:28 Potatoes and Carrots
06:43 The Eggs
08:39 Glazed Salmon
11:15 Dressing and Assembly
12:58 FAQ
History of Olivier from @mynameisandong • RUSSIAN SALAD from the...
Veggies:
125g dill pickles, peeled and diced
70g diced white onion
1 Tbsp pickle brine
125g carrot, peeled and cut into 1/4 inch dice
750g potatoes, peeled and cut into 1/2 inch dice
2 large eggs (weigh them separately to know the exact size)
125g (1 cup) frozen peas (ideally petits pois)
Put pickles and onions into large bowl and add brine. Set aside till needed. Put carrots and potatoes into a pot, cover with water by 2 inches (5 cm) and season generously with salt. Cover pot and set over high heat. Uncover as soon as it comes to a boil and reduce heat to maintain very gentle simmer. Add eggs and cook uncovered for the appropriate time for your egg size.
54-59g: 10 minutes
60-66g: 11 minutes
66+: 12 minutes
Remove eggs to bowl with ice water and set aside. Taste potatoes (they take 12-14 min after they come to a boil). As soon as they are tender, take pot off heat and add peas. Let sit for 30 seconds. Drain in colander, then lay out on paper towel lined baking sheet. Cool completely while preparing salmon.
Salmon:
1 Lb salmon with skin
20g (1 Tbsp) apricot preserves
6g (1.5 tsp) balsamic vinegar
1 Tbsp (20g) soy sauce
Preheat oven to 350F (175C) with racks right under broiler element and in bottom third of oven. Line baking sheet with foil and add salmon skin-side down. Sprinkle salmon with salt. In small bowl, mix together apricot preserves, vinegar, and soy sauce. Spoon a little over salmon to glaze the top, but avoid glaze pooling around salmon. Turn on broiler and put salmon under flame until salmon’s top browns, 4-5 min. Turn oven back down to 350F (175C). Pour remaining glaze over salmon and continue cooking in bottom third of oven until salmon flakes separate, but are still translucent in center. Cool completely.
Dressing:
150g mayo (about 3/4 cup)
15g mustard (about 1 Tbsp)
Lots of chopped dill
Black pepper
Lemon juice to taste (about 2 Tbsp)
Peel and dice eggs. Add mayo, mustard, dill, black pepper, and salmon to bowl with pickles and mix well. Add eggs, potatoes, carrots, and peas. Splash with lemon juice and fold in gently. Taste and adjust seasoning. Refrigerate for at least 1 hour. Leftovers can be kept in fridge for up to 2 days.
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Хобби
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!
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 :)
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
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.
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 😊
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.
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'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
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.
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.
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
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!!!
Your videos are an absolute treat. Please never stop!
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 :)
I appreciate the techniques you teach to efficiently cut. As well as your thoughtful, but brief discussion about peeling after boiling vs. before.
Ooooh this looks so good, thanks, Helen!
So glad I found your channel- loving your teaching style and recipes!
This will be made. Thank you, Helen, for sharing your brains, skills, and culture.
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!
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
🤮
Merry Christmas Helen 🎅 🎄 ❤️
Your cooking videos are always beautiful and satisfying to watch, keep it up!
Наш незаменимый , любимый салат на все случаи жизни и особенно блюдо #1 for New Year !
Same to you dear I like u
I love the precision of your tutorial!
Looks absolutely delicious thank you!
Thanks for adding actual captions for the Deaf - Happy new year
I just found your channel today, and I must say how pleased I am to have done so!
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!)
Another great recipe!
I grew up with Salad Olivier. I loved it. Now and then I make it. Thank you. From Canada
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.
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
Thank you for sharing🙏🤗
And a very happy New Year 🎇
Greetings from Denmark 🇩🇰
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
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!
Hi beauty, you always offered wanderful recipes. THKs.
Spectacular, The Best!
Looks delish! Thank you!
Helen you have a very calm and pleasant voice.
happy New Year to the most informative cook on you tube have a healthy happy and successfully new year from Canada Elizabeth
Great recipe cannot wait to make it❣️
Very simple and very tasty, lovely presentation
I had just ordered mezze for delivery and added Olivier Salad with it, and ten minutes later, this video is recommended! Coincidence and not RUclips watching me, surely 😄 Helen, your Olivier Salad looks amazing and even better than the one I just got! С новым годом ✨️
Your guidance and method is so detailed!
You have a new subscriber!
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
Thank you for your detailed and clear explanations. С новым годом!
This looks like the best Olivier salad recipe yet. I must try to make this.
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!
I adore your content! Thank you for the upgrade recipes to the eastern European food my family loves!
Looks wonderful.
Very nice recipe,good presentation
My favorite Russian dish! This one is so beautiful, Helen! I will definitely try making it this way!
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!
I thought I had subscribed before, but I definitely did today. I love your narration style for your videos, and it's very soothing to watch/listen to. I hope I can make this sometime soon.
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
I enjoy you so much because you are so thorough and analytical (like me). 😊
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 😊
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.
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
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 ❤️
Thank you for the recipe, it is indeed much easier than the traditional way. Very good end results too.
This looks delicious 💙👍
Looks good 👍😊
I made this and it was an instant hit! Thank you.-
'Ive heard of this before- thanks for recipe, I will try it!
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!
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.
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.
OMG, I just stumbled upon your channel and let me tell you, it’s great! I especially love the why part 😀 For me what simplified and improved my olivye is instant pot. Same process you are using before cooking your potatoes and carrots but i use IP place diced vegetables on a silicone steam basket and steam on manual high pressure for 0 minutes.
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
Looks tasty! We will try it 😀
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 looks delicious
Thank you so much for your techniques and creativity. Also for your patience in defending how you do your cooking. I am not sure I would be so patient . Education is enlightenment.🙊 Though I have been familiar with cooking many of the same ingredients in ways that satisfy family and friends for 50 years I am learning great new techniques from your channel that continue to get increased enjoyment from my same family/friend audiences. Thanks for this great dish. I will give it a go this weekend. Also great to learn a little about your background. Marjorie from Georgia US🦋
I’ve never heard of this but it looks incredible
Looks delicious.
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.
what a delicious looking 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!
Happy Holidays Helen 🎄🎉
Helen, great video! I made this recipe and was so surprised that I didn’t miss the “original”/typical olivier. I would love to see a similar video and your take on vinegret in the future. Спасибо!
glad you enjoyed it!
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.
My very favorite Eastern European "salad" - we eat this each New Year in Ukraine, I LOVE it
Your accent is so soothing. I will try your Russian salad. 😊
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 :)
Thank you madam.
this sounds a bit like what we call spring salad in Poland! thank you!
Great way of dicing potatoes!!!
You are so fun to watch ~ 😍
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!
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!
Made this tonight and it was very delicious.
so glad you enjoyed it!
the earliest version of Olivier from 1862 was also made with sturgeon mayonnaise. You literally go back to roots😊
OMG this takes me back
Comme toujour, it looks so appetizing. Spasiba
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
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!
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!
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!
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.