Best Mayonnaise
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Skagen salad, known in Swedish as Skagenröra, is a Scandinavian mixture of cold-water shrimp, mayonnaise, dill, and often crème fraîche or mustard, named after the Danish fishing town of Skagen. It was popularized in Sweden by restaurateur Tore Wretman in the 1950s. The mixture is traditionally serv...
A Russian mayonnaise-based salad of diced potatoes, carrots, peas, and meat created in Moscow in the 1860s by chef Lucien Olivier, now a centerpiece of New Year's celebrations across the former Soviet Union.
Salade russe, widely known as Olivier salad, is a mayonnaise-based salad created in the 1860s by Lucien Olivier, a Belgian-born chef at the Hermitage restaurant in Moscow. The original recipe contained luxurious ingredients such as grouse, caviar, and crayfish. Modern versions, which became widespre...
Ensaladilla Rusa is the Spanish adaptation of Olivier salad, consisting of boiled potatoes, carrots, peas, and canned tuna bound with mayonnaise. It is one of the most common tapas in Spain, served in bars and restaurants nationwide and prepared frequently in home kitchens. Regional and household va...
Sałatka Jarzynowa, translating to 'vegetable salad,' is a traditional Polish dish featuring diced cooked vegetables including carrots, potatoes, celery root, and parsley root. The vegetables are combined with green peas, chopped pickles, hard-boiled eggs, and sometimes apples, all bound together wit...
Persian Olivieh is an Iranian chicken and potato salad that evolved from the Russian Olivier salad, adapted to local tastes in the late 19th or early 20th century. The dish consists of diced boiled potatoes, shredded chicken breast, hard-boiled eggs, peas, pickled cucumbers, and sometimes carrots, a...
Hawaiian macaroni salad is a cold pasta dish that serves as a staple side of the Hawaiian plate lunch, a popular meal format that emerged in the mid-20th century. The salad is distinguished by its heavy use of mayonnaise, giving it a creamy texture, and is typically made with elbow macaroni, grated...
Created at the Waldorf-Astoria Hotel in New York City by maître d'hôtel Oscar Tschirky, the Waldorf salad is a classic American fruit and vegetable dish. The original 19th-century recipe consisted simply of apples, celery, and mayonnaise, though chopped walnuts and grapes or raisins became standard...
Korean Gamja Salad is a creamy potato salad adapted from Western versions, blended with mayonnaise, cucumber, and carrot and sweetened slightly, a popular banchan side dish in Korean home cooking and restaurants.
Macédoine de légumes is a French culinary preparation of uniformly diced mixed vegetables bound with mayonnaise or aspic, with the term 'macédoine' recorded in French cooking literature since the 19th century.
Vlašský Salát is a Czech and Slovak mayonnaise-based salad of diced vegetables, pickles, and cooked meat or sausage, traditionally served at celebrations.
