April 19th, 2024
Recipes
Russian Potato Salad (Olivier Salad)
Valentina P
- Difficulty
•
- Time 30"
This is my spin on the traditional and very popular Olivier Salad (Russian Potato Salad). A staple throughout Russia and Ukraine, this salad is mainly composed of boiled potatoes, eggs, peas, pickles, and carrots in a mayonnaise coating. For a more classic version, try using bologna or ham in place of the chicken. A few slices of good rye bread on the side is the perfect accompaniment.
How To MakeDiet Type: Classic
Shopping List
- 1 1/2 medium-sized yukon gold potatoes (or 2 small)
- 3 eggs, hard boiled
- 1/2 pound cooked chicken (such as rotisserie) or ham
- 2 large dill pickles
- 1/2 cup mayonnaise (Note 1)
- 1/2 cup frozen peas and carrots
- 1/2 large shallot, finely chopped
- 1/4 teaspoon dried dill or 2 tablespoons fresh dill
- salt and pepper, to taste
Instructions
- Step 1: Cut the unpeeled potatoes in half and place them in a large pot with enough water to cover the potatoes. Bring to a boil over high heat and continue to boil until the potatoes are just fork-tender but not mushy, about 10 to 15 minutes depending on the size. Add the still-frozen peas and carrots and cook for another 1 minute. Drain and rinse the potatoes and vegetables under cold water. Set aside.
- Step 2: To hard-boil the eggs, bring a pot of water to a boil with enough water to cover the eggs well. Gently add the eggs with a skimmer to the water and boil 11 to 12 minutes. Drain and rinse them under cold water and place them immediately in a bowl of ice water. Leave them in the ice bath for only a few minutes, then peel the eggs - the peel should come off pretty easily. Cool to room temperature.
- Step 3: Remove the peel from the cooled potatoes. Chop the potatoes, eggs, chicken or ham, and pickles into small bite-sized pieces. Transfer to a bowl and mix in the cooked peas and carrots, mayonnaise, shallot, dill, salt, and pepper. Taste and adjust seasonings as desired - adding more mayo for creaminess, shallot for tang, etc.
- Serve: This Russian-Style Potato Salad is best served at room temperature or chilled, especially with good rye bread.
Recipe Notes
Note 1: To make this potato salad a little lighter, you can substitute up to 50% of the mayonnaise with an equal amount of plain greek yogurt.
Nutrition
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Russian Potato Salad (Olivier Salad)
PT30M 1 1/2 medium-sized yukon gold potatoes (or 2 small) 3 eggs, hard boiled 1/2 pound cooked chicken (such as rotisserie) or ham 2 large dill pickles 1/2 cup mayonnaise (Note 1) 1/2 cup frozen peas and carrots 1/2 large shallot, finely chopped 1/4 teaspoon dried dill or 2 tablespoons fresh dill salt and pepper, to taste Gluten Free 4 Servings
Ingredients:
