Russian salad, also known as Olivier salad, was named after its creator - Lucien Olivier, a French chef who worked in Moscow in the middle of the 19th century, in the famous "Hermitage" restaurant.
Around 1860, Olivier created a luxurious salad that immediately became extremely popular among Moscow's elite. The original recipe was a well-kept secret, but it is known to have included: veal tongue, caviar, venison, crabs, eggs, pickles, lettuce, and a special French dressing.
After Olivier's death, his assistants tried to reconstruct the recipe, but they used cheaper and more readily available ingredients. During the Soviet period, the recipe was further simplified: Instead of expensive ingredients, they used: potatoes, carrots, peas, pickles and mayonnaise. In some variants, boiled chicken, ham, eggs or apples are added.
It is made in different countries under different names: French salad - in Serbia and the surrounding countries, Ensaladilla rusa - in Spain, Salade Olivier - in France and everywhere there are local variations!
Ingredients:
3 medium potatoes
2 carrots
200 g of peas (can be frozen)
3 pickles
200 g of mayonnaise
1 teaspoon mustard (optional)
Salt to taste
A pinch of pepper (optional)
Boiled egg for decoration (optional)
Peel the potatoes and carrots and boil them in salted water until they are soft (but not falling apart).
Boil the peas separately, for a few minutes, until they are soft.
Cool everything well.
Cut potatoes, carrots and pickles into small cubes (the smaller the better).
Mix with peas in a large bowl.
Add mayonnaise and, if desired, a teaspoon of mustard for a stronger taste.
Salt and pepper to taste.
Stir well to combine everything.
Cover the bowl and refrigerate for at least 1 hour to infuse the flavors.
On top, you can put slices of boiled egg or chopped cucumber for decoration.