It seems that the older I get the more I feel myself wanting to get in touch with my Ukrainian roots. Having emigrated to the United States with my family at the age of nine, I spent most of my younger years poo-pooying Ukrainian (or as we interchangeably referred to it as Russian/Soviet food).

There are definitely certain dishes to which I have been exposed to for most of my life but have never acquired a taste for. Beef tongue (which my husband happens to love) and Kholodetz (a garlicky egg and meat aspic concoction) are a few examples. Although, perfectly good, they are just not my cup of tea so please don’t look forward to seeing those recipes from me (no matter how much you might beg).

However, there are certain dishes that I have always loved and now find myself craving more as I get older. Perhaps this has something to do with nostalgia over the food that my mother and in-laws used to make for family gatherings in their younger years, or wanting my children to understand and experience the varied dishes that are inevitably a part of their heritage. Either way, having spent most of my adult years cooking anything but the food of my ancestors, I now feel the need to delve more deeply into some of the amazing dishes that are so familiar to me but may be foreign to others.

Ukrainian Potato Salad, or as we call it Olivye (pronounced Olive-yea), is and has always been one of my favorites. This tangy, creamy, delicious creation, traditionally made with eggs, pickles, onions and, of course potatoes, hits all the right texture and flavor notes and is reminiscent of many salads that you’ll find across Europe. And there’s a good reason for that.

The History

Originally created in the late 1800’s by Lucien Olivier, a Belgian chef working at the very popular Hermitage restaurant in Moscow. This salad quickly became one of the most requested items on the menu and the restaurant’s signature dish. The recipe was closely guarded and when Olivier eventually left Russia, it traveled with him. This in part explains why various versions of this salad can be found all over the world and is, sometimes, referred to as Salad Olivier for obvious reasons.

The original recipe was rumored to use exotic ingredients such as caviar and hazel grouse. Yeah, I had to look that one up as well. And, here’s a question for you, does a hazel grouse taste differently than one in another color way? If you know the answer to this one, please message me as I’m very curious.

My digression aside, this was not a salad that was affordable or even attainable to the common folk. And so, cheaper imitations started to appear that used more of what we consider to be every day ingredients such as chicken, ham, bologna, and canned peas.

However, in Ukraine, and actually many other countries previously under the umbrella of the former Soviet Union (collectively referred to as Russia), even these ‘common’ ingredients were often difficult to find. And so, this salad became somewhat of a treat that was brought out on special occasions such as birthdays and the favorite of all Russian holidays, New Year’s Eve.

The Ingredients

The thing about this salad is that it’s incredibly flexible. Ukrainians generally used whatever they had on hand to make it. Got some chicken?…Throw it in. Bologna? …That works. Ham?…Great. No meat?… No worries (it’s fantastic as a vegetarian option). Want to splurge?…My mother would sometimes add tiny shrimp and top the whole thing off with salmon row (and a small flower that she would make out of tomato peel). As you can see, the possibilities are endless.

My Changes

Although traditionally made with canned sweet peas and yellow onions, both of which are delicious, I decided to freshen up this classic with frozen peas (fresh peas would be awesome as well), shallots and fresh dill. I then upped the flavor by sprinkling a bit of pickle juice over the warm potatoes which they soaked up as they cooled. I also enhanced simple mayo that my family typically used as the dressing by mixing it with a touch of sour cream. This doesn’t change the flavor so much as it amplifies it and I think that you’ll like the results.

I also substituted roasted chicken for the boiled chicken meat which is often used. A simple but wonderful flavor addition. A rotisserie chicken works perfectly here, or any leftover roasted chicken that you might have on hand. I’ve even been known to use leftover Thanksgiving turkey. Again, flexibility is key here

Lastly, the ingredients in this salad are often small diced so that everything is in teeny-tiny pieces. Although that works great, my mother usually made a chunkier version of this salad which I tend to prefer. To me, this simple modification somehow elevates the texture and flavor. It also, quite frankly, looks a lot less like the breakfast that I put in Remy’s bowl in the morning.

Why You’ll Love It

Aside from it’s flexibility, this salad actually tastes better after hanging out for a bit in the fridge, which makes it a great make ahead option. My family used to serve it as a side dish or an appetizer salad. However, it’s awesome as a lunch or a light dinner as well. It travels well and will last for days in the fridge.

And did I mention the vegetarian option that is so easily achieved by simply leaving out the meat?

Give it a try. I guarantee that you’ll never go back to making plain old potato salad again. And, lastly, if you do make it, please let me know what you think. Enjoy!