Salad Olivier with Salmon
3 medium russet potatoes
2 large carrots
3 eggs (with or without yolks)
3 pickles (preferably the spicy kind)
8 oz frozen green peas
1 15 oz can of salmon
5 tablespoons mayonnaise
5 tablespoons sour cream
1/2 teaspoon salt, add more as needed
Black pepper to taste
• Boil the potatoes, carrots and eggs in the same pot until the carrots and potatoes are easily pierced with a fork (15-20 minutes).
• Chop potatoes, carrots, eggs, and pickles into small and uniform cubes.
• Throw the frozen peas into boiling water to thaw and take out after about 2 minutes.
• Combine all ingredients and mix well. Season with salt and pepper.
Pairs Well With
When a person who grew up in the former Soviet Union thinks of Russian food, Salad Olivier is one of the first things that come to mind. In fact, the taste of fresh homemade Olivier is one of my favorite childhood memories, which is surely something I share with a lot of people. When done right, the combination of savory potatoes, sweet peas and carrots, and salty pickles becomes irresistible. Olivier was traditionally made only on special occasions, such as birthday parties and New Year’s Eve celebrations. Traditions aside, this dish is easy enough to prepare any time you have half an hour to spare, as long as the potatoes, eggs, and carrots are cooked ahead of time. It is also filling enough and nutritious enough to make a meal in itself.