Olivier Salad

Olivier Salad, or Russian Salad as it is popularly known in India, is the last of this summer's offerings for my blog. I have grown up on this iconic dish and find this to be one of my go to comfort foods. Both my grandmothers were army wives, and this quintessential dish was part of every army mess menu. So today, I bring this recipe out of the memory vaults and share it from our table to yours. You may find many different recipes of this dish on the web. However, whatever you do, please do not substitute parsley for dill as using parsley will change the flavor profile of the dish entirely. The dish can be made with just mayo, or half part mayo half part sour cream. I have had it both ways and loved both preparations. I am still unable to decide on the winner. I recommend using Yukon Gold potatoes. Peas may be fresh or frozen but not canned. Please use red apples as green apples can add unwanted tartness to the dish. Remember to cut and add the apples towards the end of food prep to prevent them from turning brown. I did not add cucumbers or pickles as they may make the salad soggy. Finally, do not forget the simple trick of cutting the sweetness of the salad -brought out by the apples- by adding about a 1/2 a teaspoon of mustard. I learned this technique from my grandmother, and have yet to come across this in any other mainstream blog.