Olivier Salad

Cuisine

Russian and Eastern European

Servings

6

Total time

1 hr

Prep

25 min

Cook

35 min

Difficulty

medium

Ingredients

• 1.5 Pound russet potatoes - 1 1/2 pounds (680 g), About 680 g; scrubbed well, peeled if desired, and diced after cooking.
• 8 Ounce carrots - 8 ounces (225 g), About 225 g; scrubbed well, peeled if desired, and diced after cooking.
• 1 Cup frozen peas - 1 cup (140 g), About 140 g; added during the last minute of potato cooking.
• 4 Each large eggs - 4 count (200 g), About 200 g total; boiled, cooled, peeled, and diced.
• 0.75 Cup dill pickles, diced - 3/4 cup (115 g), About 115 g.
• 0.75 Cup mayonnaise - 3/4 cup (180 ml), About 180 ml.
• 0.25 Cup fresh dill, chopped - 1/4 cup (10 g), About 10 g.
• 1 Teaspoon kosher salt - 1 teaspoon (6 g), About 6 g.
• 0.5 Teaspoon ground black pepper - 1/2 teaspoon (1 g), About 1 g.

Instructions

1. Prepare pickles, dill, and vegetables

   1. *Dice the dill pickles* and *chop the fresh dill*; scrub the potatoes and carrots well. If any potatoes are very large, halve them so the potatoes and carrots cook more evenly.

2. Cook potatoes and carrots

   2. Place the potatoes and carrots in a large pot, cover with cold water by 1 inch, and bring to a boil. Reduce to a steady simmer and cook until *just fork-tender*, checking the carrots after about *15 minutes* and the potatoes after about *20 minutes*. Transfer the carrots to a rimmed baking sheet as soon as they are tender, and continue cooking the potatoes as needed, about *20 to 35 minutes total* depending on size.

3. Add peas, drain, and cool vegetables

   3. During the last minute of potato cooking, add the frozen peas to the pot. Drain the potatoes and peas in a colander, then add them to the baking sheet with the carrots. Spread the vegetables out, let the steam subside, and *cool until easy to handle*; refrigerate them once no longer steaming if you are not dicing and mixing the salad right away.

4. Cook and peel eggs

   4. While the vegetables cook, place the eggs in a small saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let stand for *10 minutes*, then cool in cold water and *peel the eggs*.

5. Dice cooked ingredients

   5. Peel the cooled potatoes and carrots if desired, then *dice the potatoes, carrots, and eggs* into small, even pieces about 1/4 inch.

6. Mix the salad

   6. In a mixing bowl, combine the diced potatoes, carrots, eggs, peas, pickles, mayonnaise, dill, salt, and pepper; *fold gently* until the salad is *creamy and evenly coated*.

7. Chill before serving

   7. Cover and refrigerate for *at least 1 hour* before serving so the salad is *fully chilled* and the flavors settle.