Method
- Boil the potatoes whole in their skins for 25 minutes. Cool, peel and dice 1cm.
- Boil carrots whole for 18 minutes. Cool, peel and dice 1cm.
- Blanch peas in boiling salted water for 90 seconds. Drain.
- In a wide bowl, combine the diced potato, carrot, peas, ham, dill pickles, hard-boiled eggs, ice-bathed onion and minced dill.
- Add mayonnaise gradually, stirring gently — the mayo should coat everything but the salad shouldn't be drowning in it. Add salt and pepper.
- Refrigerate at least 2 hours before serving — the flavours integrate as it sits. Serve cold as a side at Mongolian banquet meals.
Common questions
Can Niislel Salat be made ahead?
Niislel Salat is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Niislel Salat spicy?
Niislel Salat as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Niislel Salat vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Niislel Salat to make at home?
Niislel Salat is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can Niislel Salat be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Niislel salat is the Mongolian version of Russian Olivier salad — a Soviet-era cultural import that became thoroughly Mongolian. The dish appears at every Mongolian banquet, wedding, and Tsagaan Sar table. The Mongolian preference for very finely diced ingredients distinguishes it from looser Russian preparations. Mongolian niislel salat often uses sausage (kolbasa) instead of ham, reflecting the Russian heritage. The dish is regarded as celebratory food, not everyday.
