Meet the Russian (Olivier) salad, the most New Year's one
Let's start preparing the menu for the winter holidays. This dish will 100% be on every Russian table on New Year's eve.
In Russia it's called Olivier salad, but abroad it's most commonly known as simply the Russian salad. The most important ingredient here is actually mayonnaise! Which makes it fatter, more nutritious and tasty.
The other ingredients are: Doktorskaya sausage or boiled meat of choice, cucumbers (pickled or fresh), canned peas, boiled carrots, potatoes, eggs. Chop everything up into pea-sized cubes with mayo. And don’t forget to sprinkle with some dill to create the full Russian vibe.
This salad was invented in the 19th century by French chef Lucien Olivier, who at the time was the head of an upscale restaurant, Hermitage, located right in the center of Moscow.
The modern salad is very different from the original. In Soviet times the recipe was strongly reworked. Grouse meat was replaced by cheap Doktorskaya (“Doctor’s”) bologna or boiled chicken or beef and canned peas were used instead of capers.
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