olivye salad

a russian NYE tradition !!!

I don’t want to talk about the fact that christmas is over because it truly will piss me awf. thankfully there’s still new years to hold out for. I know for many people i’s not really a big holiday or deal but for russians/eastern europeans, new years is the biggest holiday of all. it’s a very family centric holiday too so we’d always stay with our parents until midnight hits and then we were free to go where we please.

actually one year when we were little, my parents wanted to go to an “adults only” party and left us with some old lady (surely she was a verified & trusted babysitter) who didn’t even let us stay up to watch the ball drop. me and my sister never forgot…..

but to me new year’s eve is suuuch a stay at home holiday. a little hosting moment with elevated apps, welcome drinks & of courseeeee wine. last year we did mcdonald’s fries & steaks with au poivre sauce and it was perfect. I had a few bottles of wine on deck - The Prisoner’s Red Blend is a very fabulous choice. It’s a stunning mix of Zinfandel with Petite Sirah, Syrah, Cabernet Sauvignon, Merlot, and Malbec. it’s very smooth and luscious & I think it’s the perfect celebration wine (or special bottle to gift someone!). it’s also a gift that gives back, with 3 percent of Red Blend sales donated to The Center for Art & Advocacy!

this year, I’m continuing the tradition of hosting with an apres ski murder mystery dinner. the food we’re planning is going to be a blend of some russian classics & some cozy alpine vibes. think fondue, pate etc.

and I mean, no NYE is complete without olivye. it’s pretty much an eastern european version of potato salad. every house makes it different but the one non negotiable for me is the bologna. it’s called “baby bologna” - but if you don’t have a russian grocer near you then I think mortadella would make a good substitute. just ask your deli guy to cut you a slab instead of slices so you can dice it. many houses do chicken or beef but personally and respectfully I don’t fuck with that in my olivye. I feel like the softness of the bologna is cruciaallll.

olivye salad:

serves about 8-10

• 15 oz canned sweet green peas

• 3/4 cup cornichons/gherkins, diced then patted dry

• 4 hard boiled eggs

• 1 lb baby bologna/mortadella

• 3 medium yellow potatoes (or 2 large)

• 4 small whole carrots

• about 3/4 cup mayo, or to your liking

• salt + pepper to taste

• fresh dill to garnish

1. for the eggs: add them to a saucepan filled with water. bring to a boil then cook for 12 minutes. remove from heat, pour off the water, flush with cold water and let them cool completely in the fridge.

2. for the potatoes and carrots: wash and add them to a pot (unpeeled). cover them with cold water, close the lid, and cook for 20-30 minutes, or until they are easily pierced with a fork. be sure not to overcook them to mush. let cool to room temperature.

   1. my parents say not peeling them prior is esssenntialllllllllll but I have yet to test the method of peeling first out of fear of being disowned. do what you will with this info.

3. to peel the vegetables, use the back of a small knife to scrape the skins off after they come to room temp.

4. in the meantime, drain your peas then lay them out on a paper towel lined plate. allow them to sit and dry while you cut your vegetables.my mom likes to change the towel once more to ensure very dry peas. add them AFTER your mayo.

5. dice every single ingredient to 1/4” cubes. it takes some time but the small dice is essential!!

6. when ready to dress, add 3/4 cup mayo first, and using a spatula or very large spoon, gently fold the mayo in. check the consistency - this is highly dependent on your taste. we like adding mayo until the salad just holds together on a spoon and no individual ingredients are falling off alone. if you like it heavier, add 1 tbsp at a time.

7. finally, fold in the peas. taste for salt. usually the mayo is salty enough and you might just need a pinch of salt. add crushed black pepper if you like! refrigerate olivye for 1-2 hours until very chilled. garnish with dill and even some hard boiled eggs if you like!

let me know if you try it!!!

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xoxo Katie