Olivier Salad Recipe (Russian Potato Salad)
This Olivier Salad (Russian Potato Salad) recipe is a traditional dish in the Russian cuisine and served in most restaurants and parties. This salad is commonly known as the Russian salad and Olivye in the Ukrainian community.
- 3/4 lb meat, cubed
- 3 potatoes, cooked and cubed
- 3 carrots, cooked and cubed
- 6 eggs, cooked and cubed
- 3 dill pickles, cubed
- 1 sweet onion, cubed
- 1 cup frozen fresh peas
- 1/2 english cucumber (2 small cuces), cubed
- 1 cup mayo
- dill to taste
- salt and pepper, to taste
- 1/2 tsp sugar, optional
In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don’t overcook. Remove carrots and potatoes from water, set aside to cool).
In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes.
Cube all of the ingredients.
Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.
Season with salt, pepper and sugar. Add fresh dill, mix.