Olivye

Olivye Recipe: A Savory Dish from Russia with Ham, Potatoes, Eggs, and More

Region / culture: Russia | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Olivye, also known as Russian potato salad, is a popular dish in many Eastern European countries. This hearty and flavorful salad is perfect for gatherings and potlucks, as it can be made in advance and easily feeds a crowd.

History

Olivye originated in Russia in the 19th century and quickly became a staple dish in Russian cuisine. It was traditionally made with boiled potatoes, carrots, eggs, pickles, and mayonnaise. Over the years, variations of the recipe have emerged, with different regions adding their own twist to the classic dish.

Ingredients

How to prepare

Boil the potatoes, eggs, and carrots before preparing your salad.
Once the vegetables are ready, you can start cooking.
Firstly, slice the ham, then chop the boiled potatoes, carrots, and eggs.
Also, cut the cucumbers and apple, and put everything in one bowl. Mix it thoroughly.
Next, add sour cream, mayonnaise, salt, and pepper to the salad.
Mix the salad again.
Finally, chop the fennel and sprinkle it on top.

Variations

Add cooked chicken or turkey for a meatier version of Olivye.
Substitute pickles with capers or olives for a different flavor profile.
Use Greek yogurt instead of sour cream for a healthier alternative.

Cooking Tips & Tricks

Be sure to boil the potatoes, eggs, and carrots until they are fork-tender, but not mushy.

- For a creamier texture, mix equal parts sour cream and mayonnaise.

- For added flavor, you can add chopped pickles, olives, or capers to the salad.

- Let the salad sit in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Olivye can be served as a side dish or as a main course. It pairs well with grilled meats, fish, or poultry.

Cooking Techniques

Boil the potatoes, eggs, and carrots separately to ensure they are cooked evenly. Be sure to chop all the ingredients into bite-sized pieces for a uniform texture.

Ingredient Substitutions

You can substitute ham with cooked chicken or turkey. You can also use Greek yogurt instead of sour cream for a lighter version of the salad.

Make Ahead Tips

Olivye can be made a day in advance and stored in the refrigerator. Just be sure to mix in the fennel right before serving to keep it fresh.

Presentation Ideas

Garnish the salad with fresh herbs, such as parsley or dill, for a pop of color. Serve the salad in a decorative bowl for an elegant presentation.

Pairing Recommendations

Olivye pairs well with a crisp white wine or a light beer. It also goes well with rye bread or crackers.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the salad for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Olivye contains approximately 250 calories.

Carbohydrates

Each serving of Olivye contains approximately 25 grams of carbohydrates.

Fats

Each serving of Olivye contains approximately 15 grams of fats.

Proteins

Each serving of Olivye contains approximately 10 grams of proteins.

Vitamins and minerals

Olivye is a good source of Vitamin C, Vitamin A, and potassium.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

Olivye is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals.

Summary

Olivye is a classic Russian potato salad that is perfect for gatherings and potlucks. This hearty and flavorful dish is easy to make and can be customized to suit your taste preferences. Enjoy this delicious salad with friends and family!

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for olivye. It was many years ago, when I was just a young girl living in a small village in Russia. My grandmother, who was an excellent cook and loved to experiment with new dishes, had invited me to help her in the kitchen one afternoon.

As we stood side by side at the wooden kitchen table, she pulled out a large bowl and began to gather the ingredients for what she called a "Russian salad." I watched in awe as she peeled and diced potatoes, carrots, pickles, and eggs, all while sharing stories of her own childhood and the recipes she had learned from her own mother.

As she mixed the ingredients together with a generous dollop of mayonnaise and a sprinkle of salt and pepper, I could hardly contain my excitement. The colorful salad looked so delicious and I couldn't wait to taste it.

After letting the salad chill in the refrigerator for a few hours, my grandmother finally served it up for dinner that evening. As I took my first bite, I was immediately hooked. The creamy texture, the tangy pickles, and the perfectly cooked vegetables all blended together in a harmonious symphony of flavors.

I begged my grandmother to teach me how to make the salad, and she happily obliged. Over the years, I continued to perfect the recipe, adding my own twist here and there to make it truly my own.

As I grew older and moved away from my small village, I took the recipe for olivye with me, sharing it with friends and family along the way. Each time I made the salad, it reminded me of the special bond I shared with my grandmother and the love and care she put into every dish she made.

Years passed, and I eventually settled down in a new country, far from the rolling hills and wheat fields of my homeland. But no matter where I went, the recipe for olivye remained a cherished part of my culinary repertoire.

One day, while visiting a local farmer's market, I came across a vendor selling fresh ingredients that reminded me of home. I couldn't resist picking up a few potatoes, carrots, and pickles, eager to recreate the nostalgic flavors of my childhood.

As I stood in my modern kitchen, surrounded by stainless steel appliances and sleek countertops, I couldn't help but feel a pang of homesickness. But as I began to peel and chop the vegetables, the familiar scent of olivye floated through the air, comforting me like a warm hug from my grandmother.

I mixed the ingredients together with care, adding a generous helping of mayonnaise and a pinch of salt and pepper, just as my grandmother had taught me all those years ago. And as I took my first bite of the finished salad, I was transported back to that wooden kitchen table in my grandmother's home, where the love and laughter flowed as freely as the olivye.

In that moment, I realized that the recipe for olivye wasn't just a dish to be enjoyed, but a connection to my past, a reminder of the traditions and memories that shaped me into the person I am today. And as I shared the salad with friends and loved ones, I knew that my grandmother's legacy would live on, one bite at a time.