Washington Square News

[VIDEO] Exploring Russian cuisine with salad olivier

Calvin Falk

By Kendall Levison, Dining Editor

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Learn how to make the classic Russian dish Salad Olivier in our WSN original video. This dish is traditionally prepared for New Year’s Eve, but it’s also simple enough to make in a dorm kitchen.

Salad Olivier
Ingredients:

  • 2 medium red potatoes
  • 1 medium carrot
  • 2 eggs
  • 1 can of green peas, drained
  • 1/3 pound of bologna  
  • 3 small dill pickles
  • 2-3 tablespoons of mayo
  • Lemon juice, to taste
  • Dill, for garnish

Instructions:

  1. Cook the potatoes and carrots in simmering water until tender when pierced with a fork.
  2. Cook the eggs by placing them in a pot and covering them with cold water. Bring to a boil over medium heat, then turn off the stove and cover the pot. Wait 10 minutes, then move the eggs to a bowl of cold water. When completely cool, crack the eggs by rolling them on a flat surface, then peel off the shell.
  3. Dice the carrots, potatoes, eggs, bologna and pickles into small cubes. Add to a bowl and mix with mayonnaise and lemon juice. Serve with dill.

Recipe courtesy of Sevara Akhmadalieva

Email Kendall Levison at [email protected]

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About the Contributors
Kendall Levison, Dining Editor
Kendall Levison is the Dining Editor for the Washington Square News. While she loves living in New York, she does miss the great weather in her native Northern California. While not studying journalism and computer science in CAS or working at WSN, Kendall enjoys trying complicated recipes in her tiny kitchen. Her ambitions include visiting...
Calvin Falk, Deputy Video Editor
Calvin Falk is a photography Junior and part time videographer working as the Deputy video editor this semester. His favorite photographic subjects as of late are landscapes and still life products. He uses multimedia for his projects to blend photography and videography through the use of Timelapse filmmaking. He also loves lifting things and eating...
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