Home > Food, Recipe, wine > From Family Recipes: Olivie Salad

From Family Recipes: Olivie Salad

There are recipes. And then there are family recipes. What is the difference, you ask? Family recipes are more of a traditions. They don’t have to be secret recipes (well, let’s leave the secret recipes discussion for another time), but they are passed from a generation to generation virtually unchanged. They are treasured, and they have a lot of memories connected to them.

It just happened that for me and for my wife, as we were growing up in the same city (large one, mind you – with about 1.6M people living there), one and the same salad was a food icon. This salad, called Olivie, was probably the most popular and famous salad in Russia, or may be I’m simply biased. The origin of the salad is unclear. I was always under impression that this salad came to Russia from France – but according to many sources on Internet (well, they all might be copying from each other), the salad was created in 1860s by the Belgian Chef Lucien Olivier (hence the name of the salad), who was working in Moscow in the French-style restaurant called Hermitage. It seems that the list of ingredients supposedly in the original salad varies widely from the source to the source, and really has nothing to do with the Olivie salad as I know it. But, at this point, I think this is rather a matter of historical curiosity, and not overly important  for what we are talking about here.

The salad essentially is very simple, and has only 7 ingredients – potatoes, carrots, meat, pickles, boiled eggs, sweet peas and mayo. Of course a number of variations exists, firstly evolving around the use of different kinds of meat (bologna, boiled/roasted chicken and boiled beef are all possible options), but then some of the other ingredients sometimes can be omitted or substituted. But – once the recipe is changed, it is not the family recipe anymore, it becomes “some other recipe”. In a nutshell, here are all the ingredients of the Olivie Salad:

Deconstructed Olivie Salad
Here is the same, but zooming in on all the individual ingredients:

The family recipe is often associated with the happy moments in life, as it would be typically invoked for the special moments, whatever they are. While now we can make this salad any day (it was not always the case growing up back in Russia – some of the ingredients, like sweat peas, for instance, were very hard to find), it is still typically associated with holidays or at least special dinners of some sort (like a visit of good friends). Also, it is almost a privilege to make this special recipe – 95% of the time my wife simply doesn’t let me to make this salad, exactly as my Dad was, as I don’t always cut all the ingredients uniformly, and this is a big issue in her eyes (and I can’t argue with perfection).

In general, when I cook, I take very relaxed approach to the substitution of the ingredients, use of specific brands etc. – I believe it is totally okay to perform substitutions as needed. Except when it comes to this Olivie salad. If you want to make Olivie salad according to the Levine family recipe, no substitutions or changes are allowed, outside of what I will mention below. Don’t get me wrong – you are free to do what you want, it just not going to be the Levine family Olivie salad.

Okay, time to get to it. Below is the list of the ingredients you will need, and the instructions (very simple, mostly in pictures!) are follow. One more important note – the recipe below will yield the amount good enough to feed a small army, but this is the only way we make it, so feel free to cut it down accordingly.

Levine family Olivie Salad:

4 Medium Potatoes, whole, unpeeled (Russet, White or Idaho – don’t use Yukon gold, it will not retain the shape after it is cut)

4 Large Carrots, unpeeled

1.25 lb good bologna, whole or sliced into quarter an inch rounds (don’t use supermarket deli Bologna, go to the German or Polish specialty deli)

8 medium size pickles, use only Vlasic Whole Kosher Dills, no substitutions!

8 medium hard boiled eggs

1 large can of sweet peas (any brand :))

About 1/2 cup Hellmann’s Real Mayonnaise – no substitutions!!!

Wash potatoes and carrots, don’t peel, and boil them for about 20 minutes (start timer after the water started to boil). You can check readiness with the knife – you should be able to poke through with very little resistance. You want to boil carrots and potatoes with the timer, as you don’t want them to overcook – if they do, they will lose shape once cut. Once potatoes and carrots are boiling, boil eggs for about 10 minutes. When potatoes and carrots are done, transfer them into the cold water to stop cooking process, also cool down the eggs. Get all the ingredients on the plate, and let them cool off so you will be able to handle them.

Next step – peel off and discard skin from potatoes and carrots. Peel off the shell from the eggs, then wash them and dry – you don’t want any pieces of shell in the salad. Okay, now all the prep work is finished, and all you have to do is to cut the ingredients (dice might be a better word).

Dice potatoes into about quarter of inch squares, same goes for carrots, eggs, bologna. Cut the pickles and put them in the strainer – you don’t need extra liquid in the salad. Open sweet peas, drain them completely (again, use strainer), and add them to the bowl.

At this point you need to mix everything together – tread lightly, as you don’t need a mush instead of a salad. Once you are done mixing, taste it – you looking for the balance of flavors. If you think you need more salt or acidity, add more pickles – in the end of the day, you just want to arrive to the tasty combination.

Now, the last step – you need to add mayo. This should really be done “by the taste”. Start from the small quantity, mix it, taste it, and add more if you think you need it. This salad must be served cold, so you have to put it in the fridge before you will serve it. The best thing to do is to let the salad chill, and then add more mayonnaise right before you will serve it – this way it will look and taste the freshest.

There are few possible modifications to this recipe. One is to replace bologna with chicken or beef. The trick is that to cook either one just enough that it will be ready, but not overlooked, because overlooked meat will just break down and it will not be Olivie salad anymore. You can bake or boil chicken breast (should be breast only, as you don’t need any extra fat). If you will use beef, you have to boil it – or if you will decide to roast, it will have to be well done, as you can’t have any blood in this salad.

Last modification you can make is to add a tiny amount finely finely diced white/yellow onion. My dad used to do this, and it adds a nice note to the salad in my opinion, but it is a big no-no in our house now.

There you have it – Levine family recipe Olivie salad. Feel free to comment, especially after you will try it. Cheers!

  1. June 13, 2014 at 9:53 am

    I wouldn’t dream to make any substitution! 🙂
    I could take the stand right now and swear without any hesitation in front of the entire blogosphere community that it’s been my privilege to be served the original Levine salad on many occasions and that this is the most delicious Russian salad I have ever had. After all, I believe a woman is only as good as her word! 😉
    Anatoli and Victoria, I raise my glass of champagne to your unmatchable salad! 🙂

    • talkavino
      June 13, 2014 at 10:43 am

      Francesca, you are too kind, thank you! By the way, Victoria just came up with the idea – in the Fall, we should do an Olivie tasting : ) Everybody will bring their own version of the salad – we can even make it blind ( have to think about the logistics) – it will be fun!

      • June 13, 2014 at 10:45 am

        What a great idea! Let’s go for it!!! 🙂

  2. Antisocial Patty
    June 13, 2014 at 1:02 pm

    That salad looks delicious. I’ve never had real bologna, only the icky grocery store stuff I ate as a kid. Thanks for sharing.

    • talkavino
      June 13, 2014 at 2:00 pm

      Thanks, Patty. You should really consider visiting east Coast. Between myself, Francesca and Suzanne ( we all live very close from each other), I guarantee that you will be fed very well, and I even promise not to force you to drink white wine… Think about it : )

      • Antisocial Patty
        June 13, 2014 at 2:51 pm

        You make it hard to say no! I will give it some serious thought. Thanks! 😄

  3. June 13, 2014 at 2:41 pm

    OMG!! My favorite salad EVER! Love. Masha

    • talkavino
      June 13, 2014 at 2:55 pm

      See, now you know all the secrets : )

  4. June 13, 2014 at 9:05 pm

    I love this salad so much, I had to restrain myself (to make sure everyone had some) at Francesca and Stefano’s, Thank you for posting this recipe. I have saved it and am making it. I have to find good German bologna. Very excited to make this.

    • talkavino
      June 13, 2014 at 9:50 pm

      My pleasure, Suzanne! I don’t know if you ever being to any of the Russian food stores in Brooklyn, but they all carry perfect bologna for this salad – if you have one close by, you just have to tell them what you are making, and they will help you. Let me know how this will come out!

  5. June 17, 2014 at 9:58 pm

    Oh wow, I can say first hand that I absolutely LOVE *your* Olivie Salad! Man, tastes SO good! Any chance there will be some around in a few days time?… Just sayin’… 😉

    • talkavino
      June 17, 2014 at 10:31 pm

      We generally tend to avoid making Olivie during summer months, especially for the large parties. It is rather heavy for the hot weather. But read the Francsca’s comment and my response in this thread – we will do the Olivie tasting in the Fall : )

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s