Authentic Russian Salad ‘Olivye’
Whenever there's a family gathering or a special occasion, my mom and grandmother unfailingly prepare this Russian salad recipe. To transform it into a vegetarian dish, simply omit the ham. It's worth noting that complete chilling of the boiled potatoes, carrots, and eggs isn't necessary.
Ingredients
- 6 potatoes, peeled.
- 1 carrot, or more to taste
- 4 whole eggs
- 6 large pickles, cut into cubes.
- 1 (15 ounce) can peas, drained
- ½ cup cubed fully cooked ham, or to taste
- 1 tablespoon chopped fresh dill, or to taste (optional)
- ½ cup mayonnaise, or to taste
Instructions
- Bring a large pot of water to a boil. Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add carrots and whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes. Drain and slightly cool mixture.
- Chop potatoes and carrot. Peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and dill together in a large bowl; stir in mayonnaise until salad is evenly coated.
Nutrition
Calories: 261kcalCarbohydrates: 31gProtein: 8gFat: 12gSaturated Fat: 3gCholesterol: 82mgSodium: 1307mgPotassium: 757mgFiber: 5gSugar: 4gVitamin C: 33mgCalcium: 43mgIron: 2mg
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