Potato salad occasionally has the reputation of being a bland side dish: watery mayonnaise-infused boiled potatoes. I do n’t waste time with such things. A potato salads with sweet materials and just enough dressing to keep it together is what I prefer. I’m going to have this traditional Olivier potato salad as a side dish all season long! The Olivier Potato Salad’s story is thought to have been the product of Chef Lucien Olivier’s invention in Russia in the year 1800. According to reports, the food was so well-known that one of his sous chefs attempted to steal it. Chef Olivier published his entire recipe afterwards, featuring ingredients like birds, crayfish tail, and aspic. The salad has grown in popularity throughout Eastern Europe over the years and has been modified to make use of modern, readily accessible materials. As you might have guessed, potatoes are the main ingredient in this dish. I like to employ peeled Yukon potatoes, but any corn does work. I like to use carrots and fresh English peas ( or use frozen peas in place of carrots ) for other vegetables. I blanch them to prevent them from turning fresh and leaving them with a small crunch. Another add-ins for this dish include hard-boiled hens, which adds to its creaminess, and diced bacon. Although I usually skip adding the ham because I think the salad has wonderful flavor without the meat, it is still a common ingredient in this recipe. While some recipes call for pickles, I like to add new dill, which gives the salad a vibrant, organic flavor. Make It Away This salad is delicious right away when it’s combined at room temperatures, but like most potatoes salads, the flavors could use some cold. This makes it effective for planned preparation. This dish may stay in the refrigerator for four days once everything has been combined. More Cook Out Sides / Frank Tiu

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