Olivier Salad Russian Potato (Print Version)
# Ingredients:
→ Vegetables
01 -
3 medium potatoes, about 3 cups, cooked with skins on, peeled, then diced
02 -
3 medium carrots, about 1.5 cups, cooked with skins on, peeled, then diced
03 -
1 1/2 cups diced dill pickles, diced to ¼ inch cubes (use less if pickles are more sour)
04 -
½ cup green onion, about 4 scallions, chopped (optional)
05 -
¼ cup chopped fresh parsley (optional)
06 -
¼ cup chopped fresh dill
→ Protein
07 -
8 eggs, cooked, peeled, diced to ¼ inch cubes
08 -
3 cups smoked salami-type sausage, diced to ¼ inch cubes
→ Condiments
09 -
15 oz canned peas, drained (1 can = 15 oz)
10 -
2 cups mayonnaise (or to taste)
11 -
2 tablespoons oil
12 -
1 teaspoon salt
13 -
2 teaspoons ground black pepper
# Instructions:
01 -
Clean potatoes and carrots with a brush. Add to a pot, cover with water, and boil over medium heat for 20-25 minutes until easily pierced with a fork but still firm. Drain, cool completely, and do not freeze.
02 -
In a pot, cover eggs with water. Boil for 5 minutes, drain, and cover with cold water. Allow to cool completely. Peel the eggs.
03 -
Dice cooked potatoes, carrots, and eggs into ¼ inch cubes. Dice sausage and dill pickles. Chop scallions, parsley, and dill. Combine all ingredients in a large bowl.
04 -
Add mayonnaise, salt, and ground black pepper to the bowl. Mix until everything is evenly coated. Adjust mayonnaise and seasoning to taste.
05 -
Store the salad in an airtight container in the refrigerator until ready to serve.
# Notes:
01 -
Do not overcook the vegetables to retain their shape in the salad.
02 -
Cooling cooked vegetables in a freezer for 15 minutes helps them retain their firmness.