Also known as Olivier Salad or Salat Olivier
By: Melissa Ring and Ian Spuria
March 15, 2024
Where did it come from?Â
Kosher Russian Potato Salad has a rich history that reflects the cultural fusion and evolution of culinary traditions and can be traced back to the mid-19th century in Russia. The salad was created by Belgian and French chef Lucien Olivier, who served it at his restaurant called Hermitage in Moscow. The original recipe included diced boiled potatoes, carrots, pickles, peas, eggs, and cooked chicken or beef, all bound together with a rich mayonnaise-based dressing. After the Russian Revolution in 1917, the salad changed due to the unavailability of some ingredients and the rise of Soviet cuisine. Jewish communities later adapted the recipe to adhere to kosher dietary laws, making substitutions or modifications to ensure compliance. Kosher Russian Potato Salad has become a beloved dish in Jewish communities worldwide. It is usually served during New Year, with numerous variations reflecting diverse cultural influences and personal tastes.
How to make Kosher Russian Potato Salad?
Follow these simple steps to make potato salad. First, put the potatoes in a large pot or Dutch oven with their skins on. Cover them with about 2 inches of cold water and bring to a boil. Then, let them simmer for 20-40 minutes until they can be easily pierced with a knife. Drain the potatoes and let them cool in a bowl in the refrigerator.
While the potatoes cool, boil some eggs. Put them in a small saucepan, cover with cold water, and boil over medium-high heat without covering the pot with a lid. Once the water reaches a full boil, remove the pot from the heat and place the eggs in a bowl of ice water for about 5 minutes to cool. Drain the eggs and put them in the refrigerator. When the eggs are in the refrigerator chop the chives and parsley.
Next, put the chopped carrots in a small saucepan and cover them with cold water. Bring them to a boil and add fresh peas (or frozen peas, if using). Let them simmer for 6-8 minutes until tender. Drain them in a colander and rinse them under cold running water. Transfer the carrots and peas to a large bowl.
Take the cooled potatoes from the refrigerator and cut them into 1/4-inch cubes. Add them to the bowl with the carrots and peas. Peel the hard-boiled eggs, cut them into 1/4-inch cubes, and add them to the bowl. Add the chopped pickles and mix everything well.
Finally, add mayonnaise, salt, pepper, sugar, chives, and parsley to the bowl. Mix everything gently together. Taste the salad and adjust the seasonings if necessary. Enjoy your delicious potato salad!
Key nutrients:
Potatoes are a great source of carbohydrates, vitamins, and minerals.Â
Carrots contain beta-carotene, fiber, vitamins, and potassium.Â
Pickles are low in calories and rich in fiber, vitamins K, and potassium.
Peas are packed with plant-based protein, fiber, and vitamins.
Eggs are high in quality protein, vitamins, and minerals.Â
Other Fun Information about the Dish
Cost: The cost of Making Kosher Russian Potato Salad varies depending on the quality of the ingredients and the location. It includes potatoes, veggies, mayo or a kosher alternative, and spices.
Preparation Time: Depending on quantity and efficiency, it takes 30 to 1 hour.
Safety: Handle ingredients properly, wash veggies, cook potatoes thoroughly, and label allergens if serving at an event.
Storage: Store in an airtight container in the fridge. Consume within 3-4 days for freshness.
The Recipe:Â
Serves: 6–8 people
Total: 60 min
Ingredients:
6 to 8 medium red skin potatoes, washed, skins on
2 to 3 large eggs
1 cup green peas, fresh or frozen (use frozen for lab)
2 to 3 medium carrots, peeled, trimmed, and diced into 1/4-inch pieces
4 dill pickles, finely chopped
5 tablespoons mayonnaise (or more according to taste)
Kosher or sea salt to taste
Freshly ground black pepper to taste
Pinch sugar
½ cup fresh chives, chopped
½ cup fresh parsley, chopped
Instructions:
Place the potatoes (with their skins on) in a large pot or Dutch oven. Cover with 2 inches of cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are easily pierced with a knife, about 20 to 40 minutes depending on the size of the potatoes. Drain, transfer to a bowl, and place in the refrigerator to cool.
While the potatoes are cooking, make the hard-boiled eggs; place the eggs in a small saucepan, cover with cold water, and bring to a boil over medium-high heat. Do not cover with a lid – this will slow down the heating process and reduce the likelihood of the shells cracking. As soon as the pot reaches a full boil, remove it from the heat. Place a lid on top and let it sit undisturbed for 15 minutes. Carefully remove the eggs from the pot with a spoon and place them into a bowl full of ice and water for about 5 minutes (or run them under cold tap water). Drain and place the eggs in a small dish in the refrigerator to cool.
Place the chopped carrots in a small saucepan and cover with enough cold water to cover by 1 inch. Bring to a boil. Add the fresh peas (if using frozen peas, don't cook them, just add to the salad with the eggs), lower the heat, and simmer until the carrots and peas are tender, about 6 to 8 minutes. Drain in a colander and rinse under cold running water to stop the cooking process. Transfer the carrots and peas to a large bowl.
Take the potatoes from the refrigerator and cut into 1/4-inch dice. Add the potatoes to the bowl with the carrots and peas. Peel the hard-boiled eggs, cut into 1/4-inch dice, and add to the vegetables. Add the chopped pickles and mix well.
Add the mayonnaise, salt, pepper, sugar, chives, and parsley to the bowl. Gently toss together. Taste the salad and adjust the seasonings, or add more mayonnaise if you prefer a creamier salad. Cover and refrigerate until ready to serve
Nutrition Summary
Nutrition:
1 serving
Calories: 287.7
Total fat: 10.9g
Saturated fat: 2g
Trans fat: 0g
Cholesterol: 67mg
Sodium: 403.5mg
Total carbohydrate: 40.9g
Dietary fiber: 6.1g
Total sugars: 5.8g
Added sugars: 0.2g
Protein: 8.2g
Vitamin D: 0.4mcg
Calcium: 68.4mg
Iron: 2.6mg
Potassium: 1186.2