A vegetarian lighter Olivier salad
This traditional Russian salad was frequent on the festive table when I was growing up. My mother made a big bowl of this mayo-dressed salad to accompany cooked ham, baked meatloaf, meat roulade and other cold meats. Traditionally Olivier salad (we called it French salad for some reason) contains meat (sausage / frankfurter), hard-boiled egg, pickled cucumbers, and green peas, plus heavily loaded with mayonnaise. When I stared to take charge over my own kitchen the first thing I changed about this salad is to omit the meat. The next thing was to decrease the amount of mayo. It became vegetarian and somewhat lighter. I also added some mustard and cumin to improve the flavour. I make this veg Olivier twice a year, for Christmas and for Easter only.
You will need:
8 small potatoes (size of a large egg)
500 g frozen green peas
6 medium dill pickles (gherkins)
200 ml mayonnaise
400 ml natural yoghurt
freshly ground black pepper (to taste)
1 tsp mustard
1 tsp ground cumin
1 small red onion, finely chopped
1. Boil the potatoes with skin, till the fork goes through. Drain and let it cool completely, then peel and cut into small cubes.
2. Boil the eggs for 15 mins. Drain. Cover with cold water and let them cool in the water for 3 to 5 mins, then drain and let them cool completely. Peel and cut into small cubes.
3. Cook the peas in plenty of water. Drain and allow to cool.
4. Cut the pickles into pea-sized cubes.
5. In a big mixing bowl combine potatoes, eggs, peas, pickles and red onion.
6. Mix the mayo and the yoghurt. Season with freshly ground black pepper, mustard and cumin.
7. Add the dressing to the salad. Mix gently but thoroughly. Done.
8. Put in the refrigerator for at least 60 mins before serving. Enjoy!
Allergy: egg, mayo.