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Original Olivier Salad Recipe | Easy and Delicious
Olivier salad, also known as Russian salad, is a meal that has become increasingly well-liked worldwide. This traditional meal has been a mainstay in many cultures for over a century. The salad was created by a Belgian chef, Lucien Olivier, in the late 19th century. When the meal was offered at Olivier’s restaurant in Moscow, it soon gained notoriety and became a hit with residents and tourists.
One of the most notable stories is that of the original recipe, which Lucien Olivier kept a closely guarded secret. According to rumors, Olivier swore his sous-chef to secrecy and gave him the recipe. However, the chef took the recipe with him when he left the restaurant and opened a rival establishment, where he started serving a variation of the salad that was nearly identical to Olivier’s. Customers frequently ordered a salad from both places in order to compare them, and the two eateries eventually got into fierce competition!
Olivier salad has become a beloved New Year’s Eve tradition in Russia over the years. The dish is frequently served as a celebratory meal alongside other traditional Russian foods, including caviar, blini, and champagne. For the salad, some families even have their own family secrets that have been passed down over the decades.
The recipe for Olivier salad has changed over time, and there are currently several iterations of the meal. Despite this, the essential components—potatoes, carrots, peas, and pickles—remain the same. The salad frequently has diced ham or poultry and is generally topped with mayonnaise.
The salad’s adaptability is one of the factors contributing to its popularity. It is appropriate for formal and informal occasions and may serve as a side dish or a main entrée. It may also be prepared ahead of time and stored in the refrigerator, making it the perfect meal for picnics, potlucks, and other parties.
In addition to its delectable flavor and usefulness, Olivier salad is a cultural symbol. It has appeared in many movies, TV series, and literature and has come to represent Russian food. It is a well-known food around the world. In some countries, Olivier salad is known by other names. In Ukraine, for example, it is called “Salat Stolichnyi,” while in Kazakhstan, it is known as “Salat Kukuruza,” which means “corn salad” in Kazakh. In Iran, it is known as “Salad Olovieh” and is traditionally made with chicken or turkey and is a traditional dish served during holidays and other special occasions.
Olivier salad is not without controversy, despite its appeal. Due to the mayonnaise dressing, some people criticize it for being excessively calorie and fat-dense. Others contend that because a Belgian chef invented it and it has undergone numerous modifications over the years, it is not an entirely authentic Russian dish.
Overall, it is undeniable that the Olivier salad has earned its place in culinary history. There is no doubting the attractiveness of this traditional cuisine, whether you eat it as a side dish, a main course, or as a representation of Russian culture. Making a bowl of Olivier salad if you are looking for excellent and adaptable food to present at your gathering is a good idea since you won’t be sorry.
Olivier Salad Recipe
- 400 g Chicken breast or thigh
- 300 g Potato
- 4 medium pickled cucumber
- 4 Egg
- 2 small carrot
- 50 g Green pea
- 50 g Chives
- 1 cup Mayonnaise
- 1 tbsp mustard sauce
- 3 tbsp Lemon juice
- 3 tsp Salt
- 2 tsp Black pepper
- Wash the chicken meat. Place them in a pot filled with water and a teaspoon of salt and black pepper, and bring the water to a boil. Then reduce the heat and simmer the chicken meat uncovered for 30 to 40 minutes.
- Scrub potatoes well and remove any eyes and peel them. Place the potatoes, eggs, and carrots in another water-filled pot. Add a teaspoon of salt and bring the water to a boil. Let them simmer uncovered.
- Meanwhile, for preparing the sauce, bring a bowl and add black pepper, salt, lemon juice, mayonnaise, and mustard and mix them well. Mayonnaise adds moisture and great flavor, so do not miss it, but if you are on a diet, you can use yogurt and a tablespoon of lemon juice instead.
- Chop the pickles in a cubic manner. Make sure they have to be the salty type.
- After the meat becomes cooked and softened, remove the skin and any fat. Then shred your chicken with your hand by pulling it apart into small bite pieces. You can use two forks to keep your hands clean. It works best if the chicken is warm. Then add it to a bowl. You can use your leftover chicken.
- Mash the potatoes with a fork or a masher. Chop the hard eggs and carrots finely and add them to the chicken bowl.
- Add pickles, chives, and green peas, then stir the ingredients until it is well combined.
- Add the sauce to the ingredient in the bowl and stir them until it is well combined and all of the salad is coated in the sauce. Now you can taste it to see if it needs salt, pepper, lemon juice, or anything else.
- Transfer the ingredient to your desired dish and spread the ingredients uniformly on the plate with a spatula or knife. You can refrigerate that for 2 hours since chilling the mixture will marinate the chicken better. Garnish it with pickles, canned corn, or grated carrots, and serve it with toast or baguette. Enjoy!
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