Olivye Russian Salad

My mother and grandma always prepare this Olivye Russian salad recipe for family get-togethers and special occasions. To make this a vegetarian dish, omit the ham. After cooking, the potatoes, carrots, and eggs don’t need to be refrigerated entirely.

Thirty minutes for preparation

Cooking Period:
20 minutes
Overall Time:
50 minutes
Servings:
10

Ingredients in Olivye Russian Salad:

Six peeled potatoes

One carrot, or as desired, more

Four whole eggs

Six big pickles, sliced into squares

One fifteen-ounce can of drained peas

½ cup of cooked ham cubed, or to taste

one tablespoon of freshly chopped dill, or more to taste (optional)

½ cup mayonnaise, or according to taste

Guidelines For Making Olivye Russian Salad

Step: 1

Compile every component. Bring a large saucepan of water to a boil.

Step: 2

After adding the potatoes, boil them for five to ten minutes. After adding the carrots and whole eggs, boil the potatoes for another 10 to 15 minutes, or until they are soft.

Step : 3

After draining, let the mixture cool somewhat.

Step: 4

Dice the carrots and potatoes. Chop and peel the eggs.

Step: 5

 In a big bowl, combine potatoes, carrots, eggs, pickles, peas, ham, and dill.

Step: 6

Add mayonnaise and stir until salad is well coated.

Recipe Advice

If you would rather, you can use fresh parsley instead of the dill.

Facts about Nutrition

261 calories

12g fat

31g carbs

8g protein