Olivier Potato Salad
Russia's beloved holiday salad of diced boiled potatoes, carrots, eggs, pickles, peas, and bologna or ham bound in creamy mayonnaise dressing. Plan ahead: the salad is best after chilling for at least 2 hours.
Ingredients
- 2 lbs Yukon Gold potatoes, unpeeled
- 2 medium carrots, unpeeled
- 4 large eggs
- 8 oz bologna or cooked ham, diced small
- 4 spears dill pickles, diced small
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh dill, chopped
Instructions
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1
Place 2 lbs unpeeled Yukon Gold potatoes and 2 medium unpeeled carrots in a large pot of cold salted water. Bring to a boil, then reduce to medium. Cook until tender, about 20-25 minutes. Drain and cool completely.
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2
Meanwhile, place 4 large eggs in a small saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand 12 minutes. Transfer to ice water for 5 minutes, then peel.
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3
Peel the cooled potatoes and carrots and dice into 1/2-inch cubes. Dice the eggs to the same size.
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4
In a large bowl, combine the diced potatoes, carrots, eggs, 8 oz diced small bologna or cooked ham, 4 spears diced small dill pickles, and 1 cup thawed frozen peas.
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5
In a small bowl, stir together 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Pour over the salad and toss gently.
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6
Fold in 2 tbsp chopped fresh dill. Cover and refrigerate at least 2 hours before serving.