This Russian Olivier salad had been on my to-do lists for
long. It’s an intrinsic part of wedding and corporate buffets, along wit
another similar salad – Caesars salad . Usage of Mayo in this salad – an
ingredient totally detested at home – had been a detergent in making this
earlier. But I had a tin of sour cream that was going to expire, so I mixed a
tbsp of sour cream, a dash of tomato ketchup , 2 tsp of cream and 1/3 cup milk
to make this amazingly tasty salad.This goes to R for Russia for the World
Blogging Marathon
Officially
known as the Russian Federation ,Russia is a country in northern Eurasia
It is a federal semi-presidential republic.
From northwest to southeast, Russia shares land
borders with Norway, Finland, Estonia, Latvia, Lithuania and Poland Belarus, Ukraine,
Georgia, Azerbaijan, Kazakhstan, China, Mongolia,
and North Korea.
Russian cuisine widely
uses fish, poultry, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provide
the ingredients for various breads, pancakes and
cereals, as well as for kvass, beer and vodka drinks. Black bread is
rather popular in Russia, compared to the rest of the world. Flavourful soups
and stews include shchi, borsch, ukha, solyanka and okroshka. Smetana (a heavy sour cream)
is often added to soups and salads. Pirozhki, bliniand syrniki are
native types of pancakes.
You can use any combo of fruits and veggies in
this, apples and pineapples being the mainstay. I used a combo of boiled
veggies (beans, carrots, peas – blanched slightly wit a dash of salt), cherry
tomatoes and some peeled and cubed apples. Make sure both the veggies/fruits as
well as the dressing is chilled. You may serve this standalone or with roti/ naan
and gravies as part of lunch. Either way, its gonna be a star !
Country : russia
Dish : russian Olivier salad
Served : as it is
Prep time – 10 mins | cook time – 5 mins
Chilling time – min 1 hour
Serves : 4
Ingredients
- Boiled / blanched veggies : carrots , beans,
peas, baby corn – approx 1 cup - Apples – 1/2 medium (cored, peeled and cubed)
- Cherry tomatoes – a handful – halved (optional)
- Salt to taste
- Olive oil – 1 tsp
- Lettuce leaves / large cabbage leaves – cleaned
– to serve the salad in
Dressing :
- Hung curd – 3/4 cup
- Sour cream – 2 tbsp
- Tomato ketchup – 1/4 tsp
- Milk – 1/3 cup
Method:
- Blanch veggies with a pinch of salt. Drain.
Refrigerate this along with the cubed apple - Whisk the hung curd and sour cream well , free
of lumps - Add milk little by little to make a slightly
runny dressing - Add a dash of tomato ketchup and mix well.
Refrigerate the dressing for 1/2 hour. - Just before serving, add a dash of olive oil to
the veggies, toss. - Now mix the dressing into it. Add requisite salt
and toss once more with the veggies, apples, tomatoes and serve immediately on
a bed of lettuce / cabbage
Very interesting variation of a mayo based potato salad. Interesting presentation too.
Looks very inviting Kalyani..Even I don't make mayo based ones just for the same reasons…and congrats on the milestone..
Well we all love mayo, though we hardly use it but well I do make the salads with it, they taste great..and yours looks amazing with those colorful veggies and fruits. The cherries look fantastic.
Love the way you replaced the mayo with an interesting dressing.. Fantastic and very brilliant idea Kalyani.
Your dressing is a nice imitation or substitute for Mayo. I am not very fond of mayo but do not mind it. Simple and tasty salad.
thats an fantastic way to make use of hung curd instead of mayo 🙂 looks too tempting and so hungry seeing this now 🙂
even i use hung curd many times, but i have started using a new brand which is lighter and tastier…this salad looks beautiful
Love the Non Mayo dressing!! Refreshing salad!!
I made the same salad, but your no-mayo version & addition of fruits makes it delicious.
Love the dressing and those cherry tomatoes are popping up in that salad.
Very nice substitute for the mayo. The salad looks fabulous…
interesting how you made your own acceptable dressing
Hung curd dressing sounds great Kalyani and a very nice salad too…
Love it Kalyani! actually I always use hung curd only.
Hung curd dressing sounds so delish on the salad.