Russian Salad Olivier (Oliviye) Recipe

       Olivier is a traditional Russian salad. Salad has many versions. Here is a recipe from my kitchen, how I like it. We can make this salad with your favorite cold meat or chicken, some versions have crawfish in them. My favorite is chicken. A great salad for store rotisserie chicken use. The vegetables can be steamed, baked, and boiled. I like to steam because of convenience and quality compere to boiling. Taste baked vegetables slightly better compared to the other two methods. Vegetables need to be cool off before dicing.  My favorite cut is the dice size of peas for this salad. Best mayonnaise is homemade, just try one time and you going to like it, makes big difference. Pickles can be a substitute for fresh cucumbers or some people like half and half. If you add fresh cucumber salad good only the same day because cucumber release juice. Apple can be added also for this recipe 0.5 cups diced apple, not my favorite addition, but some of my friends like, try and maybe you like too. If you would like to prepare it for the next day, you can dice it in advance. Mix and add sauce day of serving. You can try also a sauce variation of 2/3 mayonnaise + 1/3 sour cream.

        If you are going to use cucumber in a salad, I like piled and without seeds. Two reasons to remove seeds. The seeds part has a lot of juice and when in contact with salt or even by itself lot of liquid. Long cucumbers inside have slightly bitterness. When I heard it from one cooking show, of course, I checked by comparison cucumber with seeds and without and agree. I didn’t check every kind of cucumbers, but long ones for sure. It improves my salad and I prefer to remove it. What do I do with seeds? Eat it. Best for guests rest for me. I don’t know why I never hungry after cooking.