Olivier salad is a traditional Russian salad that is popular through many European countries. This salad is versatile and each family has their own special way of making it. I grew up eating it and still love it. My mom and I lightened it up by using avocado mayo and adding some Greek yogurt to it. You can use canned peas and carrots as well. This recipe can easily be made dairy-free, just use vegan yogurt and vegan mayo. Some people like to add beets to it which also tastes great!
We served this salad with horseradish infused vodka. They pair so well together and if you are a vodka fan, definitely give it a try. Purchase horseradish root from the store. Wash, peel and slice lengthwise. Add the horseradish root to a bottle of vodka and let it infuse for 3-4 days. Once it reaches the taste you like (don’t keep it longer because it will be very spicy), strain the vodka into another glass bottle and discard the bottle with horseradish root. Serve chilled and enjoy!
Russian Salad Olivier
- 2 tbsp Greek yogurt
- 2 tbsp avocado mayo
- 1 lemon, juiced
- 1 potato, diced
- 1/2 cup carrots, diced
- 1 cup frozen peas
- 4 slices turkey or ham, diced
- 1/2 cup pickles, diced
- 2 boiled eggs, diced
- Sea salt & pepper to taste
- STEP 1. In a small mixing bowl, mix yogurt, mayo and lemon juice. Set aside.
- STEP 2. Bring a pot of water to a boil and cook the potato and carrots for 10 minutes, until soft. Add frozen peas and cook for 5 more minutes. Drain the veggies and rinse with cold water.
- STEP 3. In a large mixing bowl, add the cooked veggies, turkey/ham, pickles, eggs and season with salt and pepper.
- STEP 4. Add in the mayo-lemon dressing and combine well. Chill in the fridge for a couple of hours and enjoy with a shot of vodka – Russian style!
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