Olivye
I usually plan my recipes and posts well in advance,, but there are several foods that for me, once the craving hits, I will not be satisfied with anything I eat until I get it. This includes but is not limited to: Sushi, Indian food, and a big bowl of Olivje. I had to have it. My Russian girlfriend had to have it, and I had to share it with you .If you're thinking this is just an ordinary potato salad, you are mistaken. I made the mistake of underestimating it the first time I saw it as well.
I thought Filipinos took their Lumpia seriously, but this is a dish many Russians take VERY seriously. While researching recipes online, I found the comments section of every single recipe post chock full of criticisms, shock, and controversy in regards to the blogger's decision to include or not include dill, chicken, ham, sour cream, grated apple, potato to mayo ratios, margarine (???) the list goes on...so, I must issue a disclaimer here to all Eastern Europeans: this is not your Mother's Olivje recipe, but it is delicious nonetheless. I personally like very few carrots, lots of potato, and lots of egg in my Olivye.
This salad actually contains several things I do not usually care to eat separately. Peas, pickles, and boiled carrots. Yet I can't get enough of it. Eating it straight out of the bowl standing in front of the refrigerator kind of can't-get-enough. What sets this apart and the most important thing you must know before making Olivje is that all the ingredients must be of the same small shape and size. This makes sure you get a little bit of everything in each and every bite. This is part of what makes it so satisfying and special. it will keep well in your refrigerator for several days. If it lasts, that is. If you bring your lunches to work consider making this. It tastes best cold, is filling, and makes a great side dish. I'm about to fly off for work for a couple days (I'm always on the hunt for recipes that are good for the road! ) and I'm so excited to bring it with me.
1
Peel and boil potatoes for 20-25 minutes, peel and boil carrots for 10-15 minutes, and hard boil your eggs (I bring them to a boil then cover and let sit for 15 minutes) , each in their own separate pot. Do not overcook potatoes or carrots because if they become too mushy it will be very difficult to cut them into the small pieces necessary for Olivje.
2
Dice your potatoes, carrots, ham, pickles, and eggs into small little cubes of equal size, and place into a large bowl. Add your peas, and 1 cup of mayonnaise, and salt and pepper to taste.
3
Chill for at least 30 minutes in the refrigerator, but overnight is best. It allows all the flavors to really blend together.
try not to eat it all at once!
Olivje
5 Yukon Gold potatoes
2 carrots
6 large eggs
10 baby dill pickles
1 can sweet peas
1 lb. ham
1 cup mayonnaise
Salt and pepper, to taste
1. Peel and boil potatoes for 20-25 minutes, peel and boil carrots for 10-15 minutes, and hard boil your eggs (I bring them to a boil then cover and let sit for 15 minutes) , each in their own separate pot. Do not overcook potatoes or carrots because if they become too mushy it will be very difficult to cut them into the small pieces necessary for Olivje.
2. Dice your potatoes, carrots, ham, pickles, and eggs into small little cubes of equal size, and place into a large bowl. Add your peas, and 1 cup of mayonnaise, and salt and pepper to taste.
3. Chill for at least 30 minutes in the refrigerator, but overnight is best. It allows all the flavors to really blend together.
