Olyvie Russian Potato Salad (Салат Оливье)
Servings: 12
Calories: 220kcal
Ingredients
- 4 large (900g) Potatoes
- 3 large (600g) Carrots
- 4 Eggs
- 2 small (114g) Onions, yellow/white
- ¾ cup (120g) Cornichons (very small pickles), or other pickles
- 1 small can (200g) Peas
- 6.5oz (180g) Bologna type meat or ham
- ¾ cup Mayonnaise
- ½ tsp Salt, or to taste
- ⅛ tsp Ground black pepper, or to taste
- Dill for garnish (optional)
Instructions
- Wash the potatoes and carrots, but do not peel. Add the potatoes and carrots to a pot and cover with water. Bring to boil, salt the water, reduce heat and cook for 20-30 minutes or until both are fork-tender. Note that the carrots will be done faster and will need to be taken out about halfway through.
- Cook the eggs using whatever method you like. I cook the eggs for 10 minutes after they start boiling to get hard-boiled eggs. Note, this might be different for you depending on the cooking method, altitude, etc.
- One the potatoes, carrots, and eggs are cooked. Take them out of the water and let them cool. Peel all three once they have cooled off.
- Chop all the ingredients into pea-sized pieces and add to a big salad bowl. Add the peas. Add the mayonnaise, salt and pepper and gently mix everything together until well-combined.
- Refrigerate for a few hours or overnight. The salad tastes best when it had some time for all the flavors to meld together.
- Garnish with finely chopped dill (optional)