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Recipe: Salat Olivier - Russian Potato Salad with Pickles

From Mastering the Art of Soviet Cooking, by Anya von Bremzen

Friday, September 20, 2013

Sine qua non of socialist celebrations, this salady Soviet icon actually has a fancy, bourgeois past. The name?  Derived from one Lucien Olivier, a French chef who wowed 1860s Moscow with his swank L’Hermitage

restaurant. The Gaul’s original creation, of course, had almost nothing in common with our Soviet classic. His was an extravagant still life of grouse, tongue, and crayfish tails encircling a mound of potatoes and cornichons, all doused with le chef ’s secret Provençal sauce. To Olivier’s horror, Russian clients vulgarized his precious arrangement by mixing up all the ingredients on their plates. And so he retooled his dish as a salad. Then came 1917. L’Hermitage was shuttered, its recipes scorned. All Soviet children knew Mayakovsky’s jingle:  “Eat your pineapples, gobble your grouse / Your last day is coming, you bourgeois louse!”

The salad gained a second life in the  mid-1930s  when Olivier’s old apprentice, a chef known as Comrade Ivanov, revived it at the Stalin-era Moskva Hotel.  Revived it in Soviet form. Chicken replaced the class-enemy grouse, proletarian carrots stood in for the original pink of the crayfish, and potatoes and canned peas took center stage—the whole drenched in our own tangy, mass-produced Provansal mayo.

Meanwhile, variations of the salad traveled the world with White Russian émigrés. To this day, I’m amazed to encounter it under its generic name, “Russian salad,” at steakhouses in Buenos Aires, railway stations in Istanbul, or as part of Korean or Spanish or Iranian appetizer spreads. Amazed and just a little bit proud.

At our own table, Mom gives this Soviet staple an arty, nonconformist twist by adding fresh cucumbers and apple, and substituting crabmeat for chicken (feel free to stay with the latter). The ultimate key to success, though, she insists: chopping everything into a very fine dice. She also obsessively doctors Hellmann’s mayo with various zesty additions. I think Lucien Olivier would approve.

Salat Olivier

Serves 6

 

Salad

3 large boiling potatoes, peeled, cooked, and diced

2 medium carrots, peeled, cooked, and diced

1 large Granny Smith apple, peeled and diced

2 medium dill pickles, diced

1 medium seedless cucumber, peeled and finely diced

3 large hard-cooked eggs, chopped

One 16-ounce can peas, well-drained

1/4 cup finely chopped scallions

(with 3 inches of the green tops)

1/4 cup finely chopped dill

12 ounces lump crabmeat, flaked; or surimi crab legs, chopped (or substitute chopped poached chicken or beef )

Kosher salt and freshly ground black pepper, to taste

 

Dressing

1 cup Hellmann’s mayonnaise, or more to taste

1/3 cup sour cream

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon white vinegar

Kosher salt to taste

 

1. In a large mixing bowl combine all the salad ingredients and season with salt and pepper to taste.

2. In a medium bowl, whisk together all the dressing ingredients, season with salt, and taste: it should be tangy and zesty. Toss the salad thoroughly with the dressing, adding a little more mayo if it doesn’t look moist enough. Adjust the seasoning to taste. Serve in a cut-crystal or glass bowl.

Reprinted from the book MASTERING THE ART OF SOVIET COOKING by Anya von Bremzen.  Copyright © 2013 by Anya von Bremzen. Published in the United States by Crown Publishers, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York.

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Comments [1]

sanych

Soviet salat Olivier was always made with Doctorskaya sausage - Bologna.

Vinegar??? Never! That's for Vinegret.

Sep. 20 2013 12:27 PM

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