The origin of cooked vegetable salad goes back to 1864. Russian chef Lucien Olivier prepared this salad especially for Tsar Nicholas II. Olivier never gave this recipe to anyone. After his death, people tried to reconstruct the recipe, naming it Olivier salad. It was more sophisticated then present vegetable salad, which, after the war, was simplified and called Russian salad. There is hardly a Polish celebration without cooked vegetable salad on the table.
- 3 large carrots
- 3 large potatoes
- 1 parsnip
- 2 apples, peeled, cored
- 4 gherkins
- 5 hard-boiled eggs
- 1 can green peas or chickpeas
- lemon juice
- 1 small jar mayonnaise
- 1 tsp mustard
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring a large saucepan of water to the boil. Cook the carrot, potato and parsnip until tender. Remove and drain. Set aside to cool. When cool, peel and chop into small cubes. Transfer to a serving bowl.
Chop the apple, gherkin and egg into small cubes. Add to the vegetables. Add the green peas (or chickpeas) and lemon juice. Season with salt and pepper.
Combine the mayonnaise and mustard in a small bowl. Add to the salad and mix well.