Salad Olivier could be a salad composed of diced potatoes, vegetables and meats certain in mayonnaise. Today's in style version of "Salade Olivier" — containing boiled potatoes, dill pickles, peas, eggs, carrots, and boiled beef/chicken or bologna, dressed with mayonnaise — could be a version of Ivanov's Stolichny salad, and solely faintly resembles Olivier's original creation. This version was a staple of any Soviet Russian vacation dinner, especially of a replacement Year dinner. the original version of the salad was invented in the 1860s by Lucien Olivier, the chef of the Hermitage restaurant, one amongst Moscow's most celebrated restaurants. Olivier's salad quickly became immensely in style with Hermitage regulars, and became the restaurant's signature dish. the exact recipe — particularly that of the dressing — was a jealously guarded secret, however it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, smoked duck, though it is potential that the recipe was varied seasonally. the original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown.
Ingredients:
3 potatoes
3 carrots
2 beets
1 onion
1 can of green peas
1 can of cod liver
1/2 cup of mayonnaise
How to make:
Boil the potatoes, carrots, and beets separately. Cool and peel the vegetables. Cut the potatoes in small cubes, and shred the beets and carrots separately. Pour boiling water over the chopped onion and cool. Arrange the ingredients in a large plate separating them with mayonaise for a nice presentation. Mix them at the table before serving.
*from variety sources