This salad is named after Lucien Olivier, a famous Belgian chef who worked in a fancy Moscow restaurant in 1860’s. Olivier’s original recipe was never disclosed, but everybody knew the main ingredients of the beloved salad and added others according to their own taste and availability of certain types of food, so many versions of this salad exist. Here’s one. Feel free to experiment!
2 boiled potatoes (boil first, then peel)
1 medium carrot (boiled)
2 hard-boiled eggs
1 can of green peas
1 grated apple
1 bunch of green onions
1 pickle (and/or half a cup of sauerkraut)
1 medium cucumber (peeled if tough skin)
mayo (you can mix mayo and yogurt or mayo and sour cream for a milder taste)
The key to this salad is to chop everything in really small pieces. The salad tastes better when everything is chopped small (green peas are small, right? — use their size as a guideline).