Olivye Russian Salad

My mother and grandma always prepare this Olivye Russian salad recipe for family get-togethers and special occasions. Take out the ham to make this a vegetarian dish. the potatoes carrots and eggs do not need complete refrigeration after boiling.

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

Add the potatoes and bring to a boil for 5-10 minutes. add the carrots and full eggs then cook the potatoes until they are soft about 10 to 15 minutes more.

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

You can substitute freshly chopped parsley for the mint if you like.

Facts about Nutrition

261 calories

12g fat

31g carbs

8g protein