Food Olivier Salad

Food Olivier Salad 

Food Olivier Salad

Russian Food | If you are a typical Russian salad consists of various kinds of vegetables such as potatoes, pickles, cucumbers, peas, and eggs, which are then combined with sour cream or mayonnaise. 

Ingredients

• 3 golden potatoes
• 3 medium carrots
• 1 C frozen peas
• 4 boiled eggs
• 6 small halal dill pickles
• 1 - 1½ C olive oil mayonnaise
• C diced smoked ham (optional)
• finely chopped dill, for garnish

How to make Food Olivier Salad 

1. for starters cook potatoes and carrots. I used a steamer, but you can always cook the traditional way. In both cases, the carrots are peeled, but the potatoes are not.
2. If you're steaming (or cooking in the microwave to simplify the process), you'll need to pierce the potatoes with a fork. I don't know if it will actually explode in a steamer, but I want it to be a properly sliced ​​potato cube, so I recommend playing it safe.
3. Steam the potatoes for 30 minutes first and add the peeled carrots. Steam again for another 10-15 minutes, or until the potatoes and carrots are firm, but on a skewer to soften them.
4. Meanwhile, cook frozen peas according to package directions. I used the microwaveable variety with the package. Once done, store it to refrigerate.
5. Note: Some traditionalists argue that this salad should only use canned peas, but I disagree. The faded, dull color and taste of canned peas are incomparable to fresh or frozen steamed peas.
6. Once the potatoes and carrots are cooked, let them cool until they are easy to handle. Peel the potatoes. Carefully rub a thin layer of potato skin with your finger or the back of a knife. Cut into centimeter cubes and place in a medium serving bowl.
7. Next, dice the carrots. The Soviet housewife had heard that from the knowledge of her family, she could judge how delicate vegetables were for soups and salads. But I won't judge you. Of course, I would really appreciate it if you could cut the potatoes and carrots a little bigger. I like rich salads.
8. Place a cup of steamed carrots and peas in a potato bowl.
9. Peel and dice the boiled eggs. Again, some people like diced salad, but they don't. So roll the dice as you please.
10. Finely chop the cucumber. I used small dill pickles, so I had to use 6 of them. If the cucumbers are large, try three to see if that's enough.
11. If using, add ham and stir gently before adding mayonnaise. Add mayonnaise and stir, and add more if you think the salad needs more binding.
12. Cover the salad and refrigerate for at least 1 hour or overnight to mix flavors. Of course, garnish with dill. After all, this is a Russian salad.