Not Your Grandma’s Olivier (Russian Salad)

Not Your Grandma’s Olivier (Russian Salad)

00:00 Intro
02:34 Pickles and Onions
03:28 Potatoes and Carrots
06:43 The Eggs
08:39 Glazed Salmon
11:15 Dressing and Assembly
12:58 FAQ

Veggies:
125g dill pickles, peeled and diced
70g diced white onion
1 Tbsp pickle brine
125g carrot, peeled and cut into 1/4 inch dice
750g potatoes, peeled and cut into 1/2 inch dice
2 large eggs (weigh them separately to know the exact size)
125g (1 cup) frozen peas (ideally petits pois)

Put pickles and onions into large bowl and add brine. Set aside till needed. Put carrots and potatoes into a pot, cover with water by 2 inches (5 cm) and season generously with salt. Cover pot and set over high heat. Uncover as soon as it comes to a boil and reduce heat to maintain very gentle simmer. Add eggs and cook uncovered for the appropriate time for your egg size.

54-59g: 10 minutes
60-66g: 11 minutes
66+: 12 minutes

Remove eggs to bowl with ice water and set aside. Taste potatoes (they take 12-14 min after they come to a boil). As soon as they are tender, take pot off heat and add peas. Let sit for 30 seconds. Drain in colander, then lay out on paper towel lined baking sheet. Cool completely while preparing salmon.

Salmon:
1 Lb salmon with skin
20g (1 Tbsp) apricot preserves
6g (1.5 tsp) balsamic vinegar
1 Tbsp (20g) soy sauce

Preheat oven to 350F (175C) with racks right under broiler element and in bottom third of oven. Line baking sheet with foil and add salmon skin-side down. Sprinkle salmon with salt. In small bowl, mix together apricot preserves, vinegar, and soy sauce. Spoon a little over salmon to glaze the top, but avoid glaze pooling around salmon. Turn on broiler and put salmon under flame until salmon’s top browns, 4-5 min. Turn oven back down to 350F (175C). Pour remaining glaze over salmon and continue cooking in bottom third of oven until salmon flakes separate, but are still translucent in center. Cool completely.

Dressing:
150g mayo (about 3/4 cup)
15g mustard (about 1 Tbsp)
Lots of chopped dill
Black pepper
Lemon juice to taste (about 2 Tbsp)

Peel and dice eggs. Add mayo, mustard, dill, black pepper, and salmon to bowl with pickles and mix well. Add eggs, potatoes, carrots, and peas. Splash with lemon juice and fold in gently. Taste and adjust seasoning. Refrigerate for at least 1 hour. Leftovers can be kept in fridge for up to 2 days.

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[helenrennie]

Several people mentioned their concern over me putting eggs in the same pot as the other veggies. Several mentioned that it's ok in the US because our eggs are washed and refrigerated, but not ok in other countries. I don't see why it would be an issue anywhere. You are cooking this stuff at the boiling point of water. What bacteria, virus, or parasite can withstand this temperature? If your eggs are actually dirty and have poop or feathers on them, wouldn't you wash them before cooking regardless of which pot they are going into? You are more than welcome to cook the eggs in a separate pot. I just don't see any possible health issues with the same pot.

[mynameisandong]

Thank you for the shoutout Helen!! What a lovely surprise :) Happy 2023, looking forward to more of your fantastic recipes 🥳

[richardpointer]

I really do love this dish but it tastes so much better when someone else does all the work.

[ChadMichaelSimon]

My wife is from Russia. We met in 2012, and she introduced me to this entire cuisine my sheltered, Cold War-born American life had never been exposed to — and I loved every new bite. Her Mom’s specialty is borscht. Her sister’s is shuba. My wife’s is olivier, and I can’t imagine my life without them.

Beautiful video. I want some now!!

[Alexagrigorieff]

In Soviet time, frozen peas were not available. We used canned sweet peas. I still use them.

[MissLizaMay]

I don't think I've ever told you this, Helen, but you are by far the best cooking channel I've ever seen on youtube. I've seen many and sometimes their recipes come out, sometimes they don't. I've NEVER tried one by you that hasn't come out. So kudos!

[DamonKClark]

“It’s not authentic. It’s better.” That’s my favorite phrase in the whole video. 😂😂😂

[emiliamartucci]

How interesting and heartwarming it has been to read the commentary on this video . I feel that I have taken a trip around the world and met so many good people. Thank you Helen.

[berlineczka]

As for vegetarian version: this is the only one allowed in Poland :)
This salad is called "sałatka jarzynowa" (veggie salad) in Poland and is made without meat.
Every family has its own version, but it is usually potatoes, carrots, eggs, brine pickles (often with skin), canned or frozen peas (it can be skipped if you cannot digest them or be replaced with canned corn). The stickiness is desired, so you cook the potatoes unpeeled. Some families add cooked parsley root/celery root/a mushed apple/ dill/green onions or onions. Then some mayo, or mayo mixed with sour cream or joghurt, salt and pepper. Lemon juice if you run out of pickle brine and the salad is not sour enough. That's it.
Oh, and each December there are fights among on the internet, which mayonnaise is better: Kielecki or Winiary.

[tpmelbanana]

Russian salad is huge in Spain! due to its simplicity, it's practically in every bar!

[dolce]

I made this last night and it was a hit. Everyone loved it. I went heavy on the onions and pickles since I like them and it was amazing. Thanks again for an amazing recipe and Happy Holidays!

[pneumo]

I'm from Spain and I totally thought us or italians created the salad calling it russian as a joke about it being cold😂 we eat it a lot during summer! Some diferences are that we use anchovy stuffed olives instead of pickles, canned tuna instead of salmon, no onion, roasted red bell peppers and we top it off with white asparagus for presentation. And hey, my mom also coocks the eggs in the same pot as a the veggies!

[KSGomez]

When I took a trip for my University to Moscow and Chelyabinsk they served this! It was so delicious!! I had honestly forgotten about it until now, so thank you Helen for sharing this!!!

[paleologue]

I appreciate the techniques you teach to efficiently cut. As well as your thoughtful, but brief discussion about peeling after boiling vs. before.

[jwillisbarrie]

Thanks for adding actual captions for the Deaf - Happy new year

[juliagulia]

What a great idea to add savory salmon! Loved the way you cooked veggies. Creative and innovative. Looks like my family may start having some long forgotten potato salad after a long going without it. Great job!

[JustinDOehlke]

I just found your channel today, and I must say how pleased I am to have done so!

[popefacto]

I love that you plugged Andong *and* resisted the urge to call him a 'FoodTuber'. Wonderful video as always. I'd never heard of peeling a pickle but now I want to try it!

[Christina_Broccolini]

Growing up in Romania, we also had a variation of this salad! It’s been too long since I‘ve had it and I’m about to make your recipe right now. I’m super excited. Thank you so much for all your fantastic videos.

[monitortop]

This will be made. Thank you, Helen, for sharing your brains, skills, and culture.