Posted on: February 25, 2024 Posted by: Comments: 0

Russian Salad has been originally invented by Lucien Olivier, a Belgian and French descent who owned a Moscow restaurant called “Hermitage” in 1860. The original recipe included hazel grouse, crayfish, capers among its ingredients, which were later substituted for their cheaper alternatives — sausage, eggs, and pickled cucumbers. However, this did not make the salad any worse, so the current modern version of it is mostly cooked with those (see below). The interesting fact is that almost everywhere the salad is know as “Russian Salad”, while in Russia and other post-USSR countries it is called by the chef’s last name — “Olivier”.

Cooking time:
40 minutes


potatoes – 3 pcs
boiled sausage – 300 g
pickled cucumbers – 3 pcs
carrots – 1 pcs
eggs – 4 pcs
canned peas – 200 g
mayonnaise – 200 g
ground pepper

1. Boil carrots and potatoes (around 20 minutes). Set aside and let them cool.
2. Separately, boil eggs in a salted water. Set aside and let them cool too.
3. Peel eggs, potatoes and carrots.
4. Drain water from the canned peas and place them into a deep bowl.
5. Cut sausage, pickled cucumbers, eggs, carrots and potatoes into cubes and add to the peas.
6. Add salt, pepper and mayonnaise. Mix thoroughly.
7. Place the bowl with the salad into the fridge for 20 minutes to cool.
8. Decorate with greenery (dill or parsley)

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