Make Olivie, a traditional Russian salad served for holidays and celebrations
This simple salad is served at special gatherings and holidays and is a favorite of New Women New Yorkers volunteer, Sveta. “I can’t imagine any major event in my family without this dish,” says Sveta.
Olivie
Approx. 6 servings
Prep time: Approx. 20 mins
Cook time: 15 mins
Ingredients:
3 small or medium potatoes
3 medium carrots
1 can (14-15 oz) of peas (or 1 cup of frozen peas)
4-8 hard boiled eggs (to taste)
6-8 small dill pickles
1-2 small cucumbers (optional)
1 cup of diced bologna or smoked ham
1-1 1/2 cups of mayonnaise
1 small onion or bunch of chives (optional)
fresh dill, to garnish (optional)
Instructions:
- Boil potatoes and carrots with skins on until tender (about 20-30 minutes).
- Boil the peas for 2-3 minutes (or drain canned peas well, if using).
- Hard boil the eggs.
- Peel the potatoes (when cool).
- Cut potatoes, carrots, pickles, bologna or ham (plus cucumbers and onions or chives if using) into 1/4-inch cubes.
- Peel and cut the hardboiled eggs into 1/4-inch cubes.
- Gently combine all ingredients – potatoes, carrots, peas, pickles, bologna or ham, hard boiled eggs, and mayonnaise (plus cucumbers and onions or chives if using).
- Cover and chill in the refrigerator from one hour to overnight (optional).
- Garnish with fresh dill before serving (optional).