Not Your Grandma’s Olivier (Russian Salad)

Not Your Grandma’s Olivier (Russian Salad)
00:00 Intro
02:34 Pickles and Onions
03:28 Potatoes and Carrots
06:43 The Eggs
08:39 Glazed Salmon
11:15 Dressing and Assembly
12:58 FAQ
History of Olivier from @mynameisandong • RUSSIAN SALAD from the...
Veggies:
125g dill pickles, peeled and diced
70g diced white onion
1 Tbsp pickle brine
125g carrot, peeled and cut into 1/4 inch dice
750g potatoes, peeled and cut into 1/2 inch dice
2 large eggs (weigh them separately to know the exact size)
125g (1 cup) frozen peas (ideally petits pois)
Put pickles and onions into large bowl and add brine. Set aside till needed. Put carrots and potatoes into a pot, cover with water by 2 inches (5 cm) and season generously with salt. Cover pot and set over high heat. Uncover as soon as it comes to a boil and reduce heat to maintain very gentle simmer. Add eggs and cook uncovered for the appropriate time for your egg size.
54-59g: 10 minutes
60-66g: 11 minutes
66+: 12 minutes
Remove eggs to bowl with ice water and set aside. Taste potatoes (they take 12-14 min after they come to a boil). As soon as they are tender, take pot off heat and add peas. Let sit for 30 seconds. Drain in colander, then lay out on paper towel lined baking sheet. Cool completely while preparing salmon.
Salmon:
1 Lb salmon with skin
20g (1 Tbsp) apricot preserves
6g (1.5 tsp) balsamic vinegar
1 Tbsp (20g) soy sauce
Preheat oven to 350F (175C) with racks right under broiler element and in bottom third of oven. Line baking sheet with foil and add salmon skin-side down. Sprinkle salmon with salt. In small bowl, mix together apricot preserves, vinegar, and soy sauce. Spoon a little over salmon to glaze the top, but avoid glaze pooling around salmon. Turn on broiler and put salmon under flame until salmon’s top browns, 4-5 min. Turn oven back down to 350F (175C). Pour remaining glaze over salmon and continue cooking in bottom third of oven until salmon flakes separate, but are still translucent in center. Cool completely.
Dressing:
150g mayo (about 3/4 cup)
15g mustard (about 1 Tbsp)
Lots of chopped dill
Black pepper
Lemon juice to taste (about 2 Tbsp)
Peel and dice eggs. Add mayo, mustard, dill, black pepper, and salmon to bowl with pickles and mix well. Add eggs, potatoes, carrots, and peas. Splash with lemon juice and fold in gently. Taste and adjust seasoning. Refrigerate for at least 1 hour. Leftovers can be kept in fridge for up to 2 days.
Support my channel
/ helenrennie
My cooking classes in the Boston area:
www.helenrennie.com
FACEBOOK: / helenskitchencooking
INSTAGRAM: / helen.rennie

[@helenrennie]

Several people mentioned their concern over me putting eggs in the same pot as the other veggies. Several mentioned that it's ok in the US because our eggs are washed and refrigerated, but not ok in other countries. I don't see why it would be an issue anywhere. You are cooking this stuff at the boiling point of water. What bacteria, virus, or parasite can withstand this temperature? If your eggs are actually dirty and have poop or feathers on them, wouldn't you wash them before cooking regardless of which pot they are going into? You are more than welcome to cook the eggs in a separate pot. I just don't see any possible health issues with the same pot.

[@TechieSewing]

Haha, haven't you met Egg Horror myth before (I've just made the name up but the myth is real)? Some people wouldn't even use the same pot for other food if they have used it for boiling eggs ;)

[@austenhead5303]

@@TechieSewing What, AFTER washing it even? People are so weird. Just wash the eggs before you plop them in with the veggies. It's boiling water ffs. If you're afraid the shells will contaminate your potatoes over ten minutes of boiling, then you might as well throw away your eggs after boiling them separately, because there's no way to peel them without cross-contamination occurring between shell and egg white. So it's quite fortunate that there are no contaminants left alive after boiling them! With or without the veggies. People. Seriously.

[@elizabethblackwell6242]

Egg phobia!

[@TechieSewing]

@@austenhead5303 Yeah, might be the case of "it was done this my in my family for ages!" but people are weird around the eggs indeed :)

[@steveclark7918]

As a child, I was told that if I the water from boiling eggs was drunk (for example, you made a cup of tea with it), you would get warts! That is of course rubbish, but I'm still superstitious about it!

[@iamAnupamaDas]

Very nice recipe,good presentation

[@sarab.379]

I grew up with Salad Olivier. I loved it. Now and then I make it. Thank you. From Canada

[@ericpeng1579]

Hi beauty, you always offered wanderful recipes. THKs.

[@Rascal77s]

Helen you have a very calm and pleasant voice.

[@jcastro2144]

Another great recipe!

[@mynameisandong]

Thank you for the shoutout Helen!! What a lovely surprise :) Happy 2023, looking forward to more of your fantastic recipes 🥳

[@helenrennie]

Oh my gosh! So excited to hear from you. Happy 2023 to you too :)

[@milutinndv]

Thank you madam.

[@joevespa3157]

Looks good 👍😊

[@elizabeth-jk5vo]

happy New Year to the most informative cook on you tube have a healthy happy and successfully new year from Canada Elizabeth

[@richardpointer]

I really do love this dish but it tastes so much better when someone else does all the work.

[@koraXro]

I horrified all my house mates when I made it for the first time in UK 🇬🇧 and some neighbours a few years later who didn't understand what all that chopping was about 🤣🤣

[@hollowed4306]

It's really easy, herring-under-the-fur is much worse

[@johnnywoodmusic]

замечательный.

[@chaton20]

This looks delicious

[@paleologue]

I appreciate the techniques you teach to efficiently cut. As well as your thoughtful, but brief discussion about peeling after boiling vs. before.

[@matiasf92]

Clasico plato que se encuentra en cualquier mesa Argentina para navidad y año nuevo.

[@Alexagrigorieff]

In Soviet time, frozen peas were not available. We used canned sweet peas. I still use them.

[@MisanthropyFerret]

да все россияне баночный берут, замороженного у нас в магазинах так-то обычно и нет

[@hq3473]

Fresh peas DO NOT taste right in this salad. Facts

[@KristinaPokazanieva]

@@MisanthropyFerret В любом магазине у нас он есть, но Оливье с ним невкусный.

[@bambinaforever1402]

I use canned peas. I would never think using frozen ones - canned are cooked, frozen are raw

[@peterkracht6621]

@@bambinaforever1402 Frozen peas are blanched before freezing, and anyway she added them to the pot of simmering water.

[@emiliamartucci8291]

How interesting and heartwarming it has been to read the commentary on this video . I feel that I have taken a trip around the world and met so many good people. Thank you Helen.

[@lolafalula]

Omg! What a refreshing, new (for me) way to make olivier salad!!! I cant wait to try it. I also wanted to mention that i like to use fresh peas, the little ones from Trader Joe's (blanched, of course) and sometimes I substitute half or third of mayo with creme fraiche. Thank you for your amazing channel ❤️

[@michaeldunham3385]

My favorite Russian food Olivier Salad and very easy to make

[@isa811116]

Oh you also know Andong. I like both his and your videos very much!👍

[@ChadMichaelSimon]

My wife is from Russia. We met in 2012, and she introduced me to this entire cuisine my sheltered, Cold War-born American life had never been exposed to - and I loved every new bite. Her Mom’s specialty is borscht. Her sister’s is shuba. My wife’s is olivier, and I can’t imagine my life without them. Beautiful video. I want some now!!

[@AntonBrant]

Селёдка под шубой это король русских салатов, это самый новогодний салат 😊

[@MissLizaMay]

I don't think I've ever told you this, Helen, but you are by far the best cooking channel I've ever seen on youtube. I've seen many and sometimes their recipes come out, sometimes they don't. I've NEVER tried one by you that hasn't come out. So kudos!

[@helenrennie]

Ah -- thanks for making my day :)

[@user-sq8ug5ct1m]

I’m so glad you use frozen peas. I’m not fond of canned peas but I did use them . The salad was very good but next time I will use my favorite-frozen peas.

[@KSGomez88]

When I took a trip for my University to Moscow and Chelyabinsk they served this! It was so delicious!! I had honestly forgotten about it until now, so thank you Helen for sharing this!!!

[@SergeyIvanov1337]

I would never have considered changing this classic

[@monitortop]

This will be made. Thank you, Helen, for sharing your brains, skills, and culture.

[@berlineczka]

As for vegetarian version: this is the only one allowed in Poland :) This salad is called "sałatka jarzynowa" (veggie salad) in Poland and is made without meat. Every family has its own version, but it is usually potatoes, carrots, eggs, brine pickles (often with skin), canned or frozen peas (it can be skipped if you cannot digest them or be replaced with canned corn). The stickiness is desired, so you cook the potatoes unpeeled. Some families add cooked parsley root/celery root/a mushed apple/ dill/green onions or onions. Then some mayo, or mayo mixed with sour cream or joghurt, salt and pepper. Lemon juice if you run out of pickle brine and the salad is not sour enough. That's it. Oh, and each December there are fights among on the internet, which mayonnaise is better: Kielecki or Winiary.

[@KasiaKahlo]

Until 89' we were under Russian occupation, so it's no wonder that we consider this salad to be Polish. Such a memento of the bad Soviets. I find this prescript grotesque and fake. There is no celery, white parsley, whole vegetables are boiled, preferably in broth, and squeezed through a special press that can be bought in any Polish store.

[@bobbyqroberts]

An easy answer- use maslanka. North American sour cream tends to be white crap.

[@curiouslyme524]

My mother made this always at Christmas along with other salads. She was from the Bohemian region of the Czech Republic/Czechia. 🇨🇿.

[@jassonjasson7418]

Very nice recipe chef thank you for your effort 👍👏👌. I WILL LIKE TO WISH YOU AND YOUR FAMILY A VERY HAPPY NEW YEAR 2023 ⛄🎄🦌🎁🎁🎁🍾🥂🎆🎇😘🌹🌹🌹🌞😎

[@marinaosmanova4783]

Наш незаменимый , любимый салат на все случаи жизни и особенно блюдо #1 for New Year !

[@monujangra4376]

Same to you dear I like u

[@PeureDharma]

Hmmm I am making this salad tomorrow for the first time but I am going the traditional route to please my guests.. this one I will definitely be trying in the very near future thank you!

[@mattm4171]

So glad I found your channel- loving your teaching style and recipes!

[@Paulxl]

I'm from Spain and Russian salad is one of my favorite dishes.

[@annieglaudane9494]

Hi! I love following your tutorials because you explain and show things very thoroughly, hence with a bit of ptactice your recipes can be replicated successfuly in my kitchen😊 Do you also have any interesting recipes for marinading vegetables? Like pickles, tomatoes and hot peppers etc?

[@pneumo5711]

I'm from Spain and I totally thought us or italians created the salad calling it russian as a joke about it being cold😂 we eat it a lot during summer! Some diferences are that we use anchovy stuffed olives instead of pickles, canned tuna instead of salmon, no onion, roasted red bell peppers and we top it off with white asparagus for presentation. And hey, my mom also coocks the eggs in the same pot as a the veggies!

[@matty7758]

I used to live in spain. Hated getting Russian salad as my tapas. Pure filth 😂

[@bambinaforever1402]

Salmon? 🤮u use chicken breast. What salmon or tuna. Yak

[@bambinaforever1402]

@@matty7758 yeah, if they put tuna and olives and cook everything in the same pot i would hate it too

[@mitchyoung93]

@@bambinaforever1402 The typical bar version is just potatoes, carrots, peas, and a bit of onion.

[@tpmelbanana]

Russian salad is huge in Spain! due to its simplicity, it's practically in every bar!

[@Nur-lz1tl]

It's also huge in the northern side of Morocco, due to spanish influence i suppose

[@samuelzachariev]

I’m from the Czech Republic, and we make something very similar for Christmas dinner! We only omit the fish and there’s sometimes a debate whether eggs belong in it. Then we eat it either with fried carp (traditional), schnitzel (for those who don’t like carp), but I eat it with fried mushrooms, cause I’m vegetarian. Also you can usually buy a readymade mix of diced and jarred veggies for it.

[@elenasimon1270]

My husband’s mother was born in Russia (1916). He doesn’t remember her making this, but her mother died in 1931. This is very much like my potato salad but with salmon added. Huh. I am 70. Can’t handle a knife like I used to. I use a chop box for potatoes and carrots and lots of other veggies. I use an apple peeler machine without the corer to peel potatoes. I would put all those veggies and the eggs in my Instantpot (except the peas) in a strainer. Pressure cook on manual for 10 minutes. Natural release 10 minutes. Eggs in ice water. Cool everything down. Pressure cooking potatoes changes them molecularly making them easier to digest for elderly tummies. Better nutritionally, too.

[@dolce187933]

I made this last night and it was a hit. Everyone loved it. I went heavy on the onions and pickles since I like them and it was amazing. Thanks again for an amazing recipe and Happy Holidays!

[@helenrennie]

so glad it turned out well :)

[@bambinaforever1402]

I also always go heavy on salted cucumbers and onions. My husband usually digs onion and gives to me

[@DamonKClark]

“It’s not authentic. It’s better.” That’s my favorite phrase in the whole video. 😂😂😂

[@lorif8071]

"This glazed salmon is wicked good" is my favorite

[@popefacto5945]

I love that you plugged Andong *and* resisted the urge to call him a 'FoodTuber'. Wonderful video as always. I'd never heard of peeling a pickle but now I want to try it!

[@jwillisbarrie]

Thanks for adding actual captions for the Deaf - Happy new year

[@renafielding945]

You know it’s the Feast of the Nativity is this weekend for Eastern European orthodox Christians on the old calendar. I am going to try this for breaking the fast in the wee hours of Saturday. I hope it’s not too ambitious for me. You’re a good teacher.

[@thelast1900]

Add diced apple and cooked diced celery root with home made mayo. You have a polish vegetable salad. We eat it with cold cuts. My favorite!

[@expo1706]

We make this very often as part of the Romanian cuisine, but mostly with chicken. We call it salata de beouf. It's a staple of Romanian salads. Usually this salad is served as an appetizer salad after soup and then the main course. I was so surprised to hear that other European countries make it too. Would be interesting to try it with the salmon.

[@Naturebella.G]

Watching in India. Well explained: History of a cuisine.

[@RS-gl9ht]

Looks absolutely delicious thank you!

[@4_4_4..]

أحببت الوصفة وأحببتُ قلادتكِ كذلك! شكرا لكِ 💚🇵🇸

[@Christina_Broccolini]

Growing up in Romania, we also had a variation of this salad! It’s been too long since I‘ve had it and I’m about to make your recipe right now. I’m super excited. Thank you so much for all your fantastic videos.

[@biancahotca3244]

Yup!! Eu o fac destul de des, dar e cam mult de lucru cu ea. Mai nou razuiesc legumele. Merge mai repede așa.

[@Christina_Broccolini]

@@biancahotca3244 Buna! :) De adevarat, mult de lucru. Dar am facuto de doua ori in ultimele doua saptamani. Sa dus prea repede prima data. Eu nu am razuit, dar o sa incerc data viitoare.

[@monujangra4376]

​@@Christina_Broccolini I love and like u from india

[@juliagulia772]

What a great idea to add savory salmon! Loved the way you cooked veggies. Creative and innovative. Looks like my family may start having some long forgotten potato salad after a long going without it. Great job!

[@robincolton-zj4ob]

Very simple and very tasty, lovely presentation

[@Jilliscious]

I stumbled on a recipe for this salad a couple weeks ago (sadly not yours) and made it. I am diabetic and try and make some sort of salad every week to eat for lunches (potatoes seem not to affect my blood glucose adversely!) OMG I am in love! I ate it ALL WEEK and never got bored of it. Can't believe I've gone my whole life and never put meat in a potato salad! I used ham but can't wait to try it with other meats and with your salmon version! YUM!

[@nordikcajun5417]

In Louisiana it is must salad too 😍😋

[@rossf8616]

I adore your content! Thank you for the upgrade recipes to the eastern European food my family loves!

[@elijahheyes9061]

Wonderful video...Thank you🙏🏻 Iv'e made friends with a beautiful Russian family who have moved in across the street from me and want to learn some Russian cuisine...I'm also learning the language...Greetings from England 🙋🏻‍♂ спасибо большое.... Привет из Англии 😊

[@jaduvalify]

This looks like the best Olivier salad recipe yet. I must try to make this.

[@mgreenwa]

Love hearing a native Russian use "wicked" in Boston.

[@JustinDOehlke]

I just found your channel today, and I must say how pleased I am to have done so!

[@mineplow1000]

You had me at "potato."

[@FranciscoGarcia-sk8sy]

Great way of dicing potatoes!!!

[@katiecoollady]

I love the precision of your tutorial!

[@BewareOfMpreg]

This looks like the perfect Olivier salad.

[@dmor6696]

we make it also in Portugal.. and we call it Salada Russa just like everybody else it is so easy to make, it's crazy

[@TressaDeFox]

My variant contains 4 potatoes 4 eggs canned peas a whole jar of pickles, shredded chicken breast chives and dill to add green colour and for the taste of course black olives and some shrimps if I am feeling fancy lol. Whole-fat mayo is the best . Ans it needs to spend several hours in a fridge. It's my favourite winter salad

[@hevalsaeed]

In Iran we call it salad olivieh. We enjoy it all year round though 😊👍🏽🙏🏽💐

[@jeanniewahine5443]

When something is this good, I eat it all year round as well!

[@musicelfka]

In Poland we make it without meat/Fish only vegetables and egg. We call it "vegetable salat" :) 😀 and everybody knows it is this particular one. A festive salad made for Easter, Christmas, New Year's eve, name days ect. Fun fact, in some parts of Poland they call it duck food:).

[@asterixky]

Comme toujour, it looks so appetizing. Spasiba

[@francodaribeira6417]

Not many recipe videos dive into the possible technique, but I think its a great to add it to a recipe where the home cook may perceive said recipe to be inefficient, or time-constraining. Much appreciation for all you upload to KZbin.

[@nazgul9448]

i boil my peas and carrots separate because i buy the frozen pea and carrot mix and then i boil them for only 15 minutes, with lime juice in it to brighten their flavor.

[@EudaemoniusMarkII]

Looks delish! Thank you!

[@gabrieleghut1344]

My mother made this Salat on every Christmas eve with very thin slices of beef and Anchovies. We never could get enough, and now I make it every Christmas eve but without the beef. I don't eat meat anymore but twice a month fish. This is a salad for special occasions.

[@danielchateau4083]

Hi, Helen! My parents are from Haiti, and believe it or not, Haitians have their own version of Russian Salad, and they never make it without beets.

[@soniaspangenberg8557]

I just had "Russian Salad" for the first time yesterday at my woman's bible study. I had never heard of it before. It was amazing. It was made without meat however. I love your version and will now give it a try myself. Was it providence that I came across your video today? I am grateful that I now have a recipe. Blessing and Merry Christmas!

[@LittleBabyK3vin]

Your videos are an absolute treat. Please never stop!

[@blueskies000]

this sounds a bit like what we call spring salad in Poland! thank you!

[@jimb4549]

Made this tonight and it was very delicious.

[@helenrennie]

so glad you enjoyed it!

[@cyric28]

I remember trying the food from my ex wife's grandmother, I LOVED it so much. In return I made beef stroganoff and the only complaint she made was that it could have used a bit more salt, which I take as a great compliment from a babushka.

[@matiasf92]

Tomaaa, re cheta la ensalada rusa

[@zembalu]

Your video is fabulous! I know about the recipe and the story behind it from a former girlfriend born and raised in the SU. Her version is that the Czar gave a splendiferous dinner for his royal visitors from France, and felt that they were not impressed by the usual baroque pomp of the dishes. So he asked his french cook, named Olivier, to create something very special. And he did, with banal ingredients, conscious of the fact, that could cost him his life. Voilá - a great success. I have often eaten and cooked "Olivier", but your video shows in detail what a sophisticated handling can make the huge difference to a royal meal. Thank you very much, I stored the link to your video, and it ist not only about "Olivier", but about cooking skills.

[@cookietime2635]

what i like about this kind of salads is that you can work with what you got...i didn't have peas so i added frozen corn instead. its not authentic but to me, it IS better!

[@eddystronger]

Merry Christmas Helen 🎅 🎄 ❤️ Your cooking videos are always beautiful and satisfying to watch, keep it up!

[@joseantoniodavila2752]

It's very popular in Spain. I've smiled reading the coments. Don't boil the eggs with the veggies, don't peel the veggies, etc Same in Spain. Pickels and onions are "banned" in Spain but some people include them anyways, chiefly in Murcia and Seville.

[@passengerdark5481]

"Полиция разыскивает вандала, положившего яблоко на могилу Люсьена Оливье" - сообщает ИА «Панорама».

[@redvelvetshoes]

You look like Ludmilla Tourescheva, and this recipe I’m going to so do xxx

[@sajarnitsa]

Thank you for your detailed and clear explanations. С новым годом!

[@Jon-G]

When I visited Russia about 12 years ago, I spent most of my month there in Elista. Almost all the people there are Kalmyk but I was staying with non-Kalmyk Russians and they made a salad like this that I loved. It was basically onions chopped very fine, hard boiled eggs, imitation crab (don't hate), corn, and mayo for binder. There were other things too but those were the main ingredients. I think it had some kind of sweet pickle for crunch. When I make it I add avocado. The basic recipe of onion, egg, crab, corn and mayo is a great starting point to make it your own.

[@MrSashok99]

Yes that is the lovely Crab/Surimi salad (Kraboviy salat). It is also common to add some fresh cucumber and leave out the onion and to add some dill

[@xto744]

weird that they didn't add rice to the mix

[@ales.658]

​@@xto744 It's luck for the author that they didn't :D

[@ales.658]

try adding some kind of a soft cheese with a not-too-cheesy flavor. I am adding processed melted cheese but I'm not sure what is a substitute in US/Europe for that

[@Qu0thTheRaven]

I love your shirt and necklace.

[@toddgiaro7657]

I boil my eggs with boiling potatoes, I learned this from my mother when I was a child.

[@TheMorriganLeFay]

Just made this. All I had was yellow onion, so I'm living life on the edge. Tried to use canned salmon, too many bones so I threw in "chik'n". Also did not have dill seasoning, but that was easily subbed with parsley. This is pretty dang tasty!! Makes up for having Christmas alone today! Thanks for the recipe, see ya next year!

[@billide1463]

Thanks for a very 'digestible' presentation. My family loves salmon, they're going to love this. Can't wait to make it. senior from Canada

[@LyndseyMacPherson]

This looks wonderful. That you explained how you cook the salmon is a bonus recipe! Can't wait to try just that, too! (My salmon always turns out dry--your method looks foolproof!)

[@sallylarhette7083]

Spectacular, The Best!

[@omarqasirov8754]

I love olivier salad - I tried it when living in Kazakhstan in 2012. That and carrot salad. Wonderful dishes. Thanks for uploading this. I've usually had olivier with ham but now I want to try with making this with salmon.

[@wayneparks]

I just made this with octopus instead of salmon and sour tangerine (tangerina limão in Portuguese) instead of lemon juice (because that's what I had on hand), and the results are amazingly good! Thank you, Helen!

[@helenrennie]

Glad it worked out :) And octopus would be a cool addition

[@AcadianGiles]

Your guidance and method is so detailed! You have a new subscriber!

[@denisovandrey6313]

the earliest version of Olivier from 1862 was also made with sturgeon mayonnaise. You literally go back to roots😊

[@LuzKaplanmusic]

This recipe looks incredibly tasty. In Argentina we also eat a very basic version of Russian salad in the holiday season, and it's a very popular dish, probably due to the large amount of Eastern European immigrants. It's only made with the potatoes, carrots, peas and mayo. I actually didn't know the classic Russian salad had meat or pickles or egg in it, so I'll give this a try sometime, hopefully for the holidays. Love from Buenos Aires!

[@brooklynsbaby4367]

We have it with ham, it's very easy

[@alexandrorocca7142]

That's actually how it's made in Italy, so maybe you got your version from Italian immigrants.

[@LuzKaplanmusic]

@@alexandrorocca7142 you have a really good point, since most immigrants in Argentina are Italian lol

[@Anhilare]

My favorite version of this salad swaps the pickles for capers. It's so delicious, you can leave out the meat and no one would miss it!

[@suzannepoffel2160]

It's the same but Better♡

[@RoabertG]

Well now I'm very excited to make this for myself! I really like how you explained the spirit of the dish, so I might use a different protein which is equally luxurious to me