มือใหม่

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.

แหล่งที่มา

สูตรโดย Russian holiday tables · 🏺 ดั้งเดิม · 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.

ที่มาบนวิกิพีเดีย ↗

ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

Cozy Gourmet Em's Kitchen AllasYummyFood

⏱ 60 นาที🍽 8 ที่🔥 340 แคล🇷🇺 รัสเซีย

มังสวิรัติปลอดกลูเตนปลอดถั่ว

วัตถุดิบ

จำนวนที่

🛒 ซื้อวัตถุดิบ

ตัดของติดครัวออกแล้ว เหลือเฉพาะสิ่งที่ต้องออกไปซื้อจริง ๆ

★ คือวัตถุดิบที่สูตรระบุว่าหายากหรือใช้อย่างอื่นแทนไม่ได้

วิธีทำ

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.

💡 เคล็ดลับ

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.