Best Potato Salad Olivie

Описание: Learn how to make the best potato salad Olivie as it is made in the Republic of Georgia. Also known as Russian salad, this potato salad was created in the XIX century in in Moscow by the French chef Lucien Olivier (the “r” was somehow lost from the name of the salad). Early versions of the salad included grouse and crawfish. In Soviet times, it featured bologna and boiled beef. Georgians created their own vegetarian version, and that is what I offer here. If you are not a fan of dill, then add parsley.

Ingredients for Potato Salad Olivie
5 medium red-skinned potatoes (about 1.3 pounds/600g), scrubbed
4-5 medium carrots (0.66 pounds/300g), scrubbed
3 large eggs, hard-boiled and chopped
1 (15-ounce/425g) can sweet green peas, drained
1 medium red onion, chopped (5oz/150g)
8oz/226g dill pickles, chopped (~ 10-12 petite dill pickles)
¼ cup finely chopped dill (10g), plus more for garnishing
1 cup/240ml mayonnaise
Black pepper and salt, to taste
1 large, hard-boiled eggs for garnishing (optional)

Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.

Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.

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