The cornerstone of Russian celebrations. A highly structured, meticulously diced amalgamation of root vegetables, meat, and pickles, suspended entirely in a heavy matrix of high-fat mayonnaise.
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The . the potatoes and carrots whole, in their skins. This prevents them from absorbing water and turning to mush. Let them cool entirely before peeling. the eggs.
The Precision Dice. The aesthetic and textural success of Olivier lies in the knife work. Dice the potatoes, carrots, eggs, sausage/chicken, and pickles into perfect, uniform 1/4-inch cubes.
The Assembly. In a massive bowl, combine all the diced ingredients and the peas. Toss them gently.
The Matrix. Fold in the massive volume of mayonnaise, ensuring every single cube is coated in the fat emulsion. Add a splash of brine if it needs acidity.
The Chilling. The salad must be pressed into a serving bowl and refrigerated for at least 4 hours , preferably overnight, to allow the starches to firm up and the flavors to unify. Serve cold.
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1h · Serves 4 · 3 ingredients
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