Stolichnyi Salat - Table Salad or Russian Salad
Submitted by halcion farm
Classic Russian Olivier salad with boiled potatoes, carrots, peas, chicken, apples, and orange in a creamy egg yolk, mayonnaise, and sour cream dressing. Chilled overnight for deep, layered flavor.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minEvery Russian celebration table has this salad sitting right in the middle. It’s practically a national treasure.
Stolichnyi Salat (also called Olivier) layers cubed boiled potatoes, tender carrots, green peas, chicken, chopped apples, and orange segments into a hearty mix that’s far more than the sum of its parts.
The dressing is what makes it special: hard-boiled egg yolks pressed through a sieve, blended with olive oil into a silky paste, then mixed with mayonnaise, sour cream, and cider vinegar. It gets poured over the warm vegetables so everything absorbs that creamy tang overnight.
Fresh dill and parsley scattered on top bring a bright, herbal finish. Serve it on a bed of lettuce or red cabbage leaves for a stunning presentation.
Kitchen Tips
- Dress the salad while the vegetables are still warm. They absorb the creamy dressing far better than cold veggies do
- The overnight chill is essential, not optional. Eight to twelve hours lets all those flavors marry and mellow into something greater
- Press the egg yolks through a fine sieve for a smooth, lump-free dressing base. A fork won’t give you the same texture
- Chop all vegetables to a similar size, roughly half-inch cubes. Uniform pieces make every bite a balanced one
Ingredients
Directions
Chop apples but do not peel.
Boil the potatos, drain, peel, and cut into cubes ½ inch in saize.
Boil the carrot until just getting tender. remove and cut into rounds ¼ inch in thickness.
Boil peas in the salted water from the potatos for 5 minutes and drain.
Section the orange, remove the section membranes, and cut into 1 inch chunks.
Mix the fruit and vegetables together with the cooked chicken cubes.
Press the egg yolks through a seive and mix with 2 tablespoon of olive oil until a smooth, creamy paste is formed.
Stir in 2 tablespoon of the cider vinegar and ½ cup each of the mayonaise and the sour cream/yogurt.
Season to taste.
Pour the dressing over the warm vegetables, toss, and cover. refrigerate for 8 to 12 hours.
Turn out onto large plate or bowl. Mix the remaining ingredients together except for the parsley and dill.
Pour over the salad and sprinkle the dill and parsley over this.
Serve on bed of lettuce leaves or red cabbage leaves.
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