Have I ever bragged about my amazing potato salad? Chances are you’ve heard about it before if you’ve been following me from the beginning. You see one of the staples of Russian cuisine is salad Olivier, and as I am discovering it is quickly becoming a salad of choice for anyone I’ve ever cooked it for. I often bring it to barbecues as it goes ideally with grilled meat. Over time it became known among my friends as “Russian Potato Salad” and one of the most requested items. The original recipe was invented in 1860s in Moscow by a French chef and a fashionable restaurateur M. Olivier. It was so wildly popular they could never take it off the menu. Many other chefs tried to duplicate it without success as chef Olivier never revealed his secrets and took the dressing recipe to his grave while the salad lived on. The modern day recipe is not exactly the same as in the 19th century and my version will take you even further from the widely accepted one.
Traditionally it’s dressed with mayonnaise but Russian mayonnaise taste different, and by different I mean better. It’s much closer to the traditional recipe than the Hellmann’s version. Today I am putting a little twist on it by sprucing it up with gorgeous Green Goddess dressing, which has a colourful pedigree of its own that I won’t talk about it now.
This version is a deconstructed Salad Olivier as all ingredients are usually cut into a small dice and smothered in dressing. I opted for larger pieces and used my dressing sparingly. You are welcome to mix it in as you wish.
I seriously never believed it was possible to improve on Russian potato salad until now and I have Ina Garten and her brilliant dressing recipe to thank for it. This Green Goddess dressing is a flavour jackpot and it goes with everything. Try putting it on your regular ham and cheese sandwich and see what happens! What makes it so special? Um…just loads and loads of herbs blended with some mayo and creme fraiche or sour cream….and a handful of other ingredients.
- 1 pound fingerling potatoes, boiled
- 4 eggs, boiled
- 5-6 small pickles
- 4 green onions
- 1 cup of cooked chicken, chopped rotisserie chicken works well
- ½ green apple, sliced (optional)
- 2-3 sprigs of dill
- ⅓ recipe of Green Goddess Dressing
- 1 cup mayonnaise (I used low-fat)
- 6-7 green onions, white and green parts
- 1 cup fresh basil leaves
- 1½ lemons, juice of
- 2 garlic cloves
- 2 anchovies
- 2 tsp salt
- 1 tsp freshly ground black pepper
- ⅔ cup creme fraiche or sour cream
- Cut cooked fingerling potatoes in half and eggs in quarters, slice small pickles into ½” slices, chop chicken in pieces to match potatoes in size, slice green onions and apple and arrange everything on a large platter.
- To make Green Goddess dressing simply combine all ingredients except for creme fraiche in a food processor and process until smooth. Stir in creme fraiche.
- Drizzle the dressing all over the salad and serve more on the side if desired.
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