အစပြု

Olivier Salad

Name: Olivier Salad
Total time: 1 h
Yield: 8
Cuisine: Russian
Ingredients: 500 g Waxy potatoes; 3 Carrots; 5 Eggs; 5 Pickled cucumbers, diced small; 200 g Tinned or frozen peas; 1/2 Onion, very finely chopped; 300 g Mayonnaise; 1 tsp Dijon mustard; 20 g Fresh dill, chopped; 1.5 tsp Salt; 1/2 tsp Black pepper

Potato, carrot, egg, pickle and peas diced fine and bound with mayonnaise — made in a bowl big enough to last three days, and on every Russian table on 31 December.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Russian holiday tables · 🏺 Traditional · New Year's Eve laid out cold hours before midnight — layered salads, herring, pickles and a cake, all made the day before and all eaten past two in the morning.

Russian · New Year's Eve — An ownerless traditional dish, so no cook is credited — the 19th-century original is attributed to the chef Lucien Olivier, but his recipe was never published and what is made today is the later Soviet version. The cited article confirms both that history, the diced vegetable and mayonnaise construction and the alternative names Russian and Stolichny salad. Quantities and method are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Cozy Gourmet Em's Kitchen AllasYummyFood

⏱ 60 မိနစ်🍽 8 ယောက်စာ🔥 340 kcal🇷🇺 Russia

သက်သတ်လွတ်ဂလူတင်ကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Boil the potatoes and carrots in their skins until just tender, 20 to 25 minutes. Cool them completely, then peel.
💡 In their skins and fully cooled. Peeled-and-boiled vegetables take on water and turn the salad wet, and warm ones split the mayonnaise.
Hard-boil the eggs 9 minutes, cool them in cold water and peel.
Dice the potato, carrot, egg and pickle to 7 mm — small, and all the same.
Rinse the chopped onion in cold water and pat it dry to take the harshness out.
Fold everything together with the peas, mayonnaise, mustard, dill, salt and pepper. Fold, do not stir hard.
Chill at least 3 hours before serving. It is better the next day.

💡 အကြံပြုချက်များ

The 1860s original by the chef Lucien Olivier had grouse, crayfish and capers in it. What everyone makes now is the Soviet-era version, and this is that one.
Doctor's sausage or boiled chicken goes in most household versions. Left out, as here, it is fully vegetarian.
Dice small. Big cubes make it a potato salad; 7 mm makes it Olivier.