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Name: Alaa Saleh Alfaqeeh
ID number: 44001116
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Olivier Salad
(Russian Potato Salad)
recipe

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About the recipe:
It’s a traditional dish in Russian cuisine and served
in most restaurants and at parties.
This salad is commonly known as the Russian Salad
or Olivye in the Ukrainian community
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Tips to make Olivier Salad
1. COOKING THE VEGETABLES:
Cook the potatoes and carrots together.
Check readiness of the potatoes and carrots with a
knife, it should pierce through the center easily.
Cooking them the night before is a great idea, once
cooked just refrigerate.
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2. TWISTS:
You can add new twists to the recipe. The best
addition you might want to try is adding fresh
cucumbers, and it is better to use fresh cucumbers
instead of canned.
The crunchiness of the fresh cucumbers gives it so
much flavor, but the canned is so soggy and taste
mushy.

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3. WHAT MEAT TO USE?
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You can use cooked chicken, beef or bologna for the
recipe. If purchasing bologna in the deli department, ask
for low-sodium bologna. It makes a huge difference. You
can also ask them to cut the slices thicker, so they are
cubed evenly.

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Ingredients:
3/4 lb meat, cubed
3 potatoes, cooked and cubed
3 carrots, cooked and cubed
6 eggs, cooked and cubed
3 dill pickles, cubed
1 sweet onion, cubed
1 cup frozen fresh peas
1/2 English cucumber (2 small cues), cubed
1 cup of Mayonnaise
dill to taste
salt and pepper, to taste
1/2 tsp sugar (optional)
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INSTRUCTIONS
1. In a large pot, add potatoes and carrots. Cover
completely with water. Leave it to a boil and cook
about 20-25 minutes, or until a knife pierces
through easily. (Don’t overcook).
2. Remove carrots and potatoes from water, set
aside to cool.
3. In a small pot, add eggs, cover eggs with water
and bring to a boil cook. Cook eggs 8-10 minutes.

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INSTRUCTIONS
4. Cube all the ingredients.
5. Combine everything, mix. Add Mayonnaise to
taste. You may need a little more than 1 cup,
depending on the amount of your ingredients.
6. Season with salt, pepper and sugar. Add
fresh dill, mix.

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This amount of ingredients
serves 10 people
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10.
New Vocabularies
Readiness: the state of being fully fresh or prepared.
Pierce: to go in or through something, with a pointed tool, making a hole
Refrigerate: keep and cool food in a fridge so that it stays fresh.
Crunchiness: air-dried and become crispy when eaten.
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New Vocabularies
Soggy: unpleasantly full of water.
Mushy: repulsive thick, pulpy and soft food like it has been
cooked too long.
Bologna: a smoke cooked sausage that is sliced and can
be eaten cold.
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New Vocabularies
Bring: leave food until it boils.
Season: adding spices when cooking or preparing food.
Twists: adding a new ingredient to a dish.
Dill: an herb that used to flavour foods in cooking.
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This is the end of my
presentation, thank you all for
listening.
I hope you enjoyed it
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