Ukrainian Olivier Salad (Ukrainian Potato Salad)
ID: ec3cc191...
A traditional Ukrainian Olivier Salad made with oven-roasted beef, tender baked potatoes, sweet carrots, hard-boiled eggs, and pickles, all tossed in a creamy mayonnaise and Dijon mustard dressing. Baking the vegetables instead of boiling them enhances their natural sweetness and texture.
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🍳 Cooking Flow
Wrap potatoes, carrots, and seasoned beef separately with onions/garlic in parchment and foil, then bake at 350°F until tender. → Chill the baked vegetables and beef in the refrigerator completely (preferably overnight). → Boil the eggs for 7 minutes, peel them, and pat the pickles dry. → Dice the potatoes, carrots, beef, eggs, and pickles into small, uniform 1/4-inch pieces. → Combine all diced ingredients with sweet peas, green onions, dill, mayonnaise, Dijon mustard, salt, and pepper, then toss well.
Cooking Steps
Brief Cooking Order
Wrap potatoes, carrots, and seasoned beef separately with onions/garlic in parchment and foil, then bake at 350°F until tender. → Chill the baked vegetables and beef in the refrigerator completely (preferably overnight). → Boil the eggs for 7 minutes, peel them, and pat the pickles dry. → Dice the potatoes, carrots, beef, eggs, and pickles into small, uniform 1/4-inch pieces. → Combine all diced ingredients with sweet peas, green onions, dill, mayonnaise, Dijon mustard, salt, and pepper, then toss well.
Introduction
A traditional Ukrainian Olivier Salad made with oven-roasted beef, tender baked potatoes, sweet carrots, hard-boiled eggs, and pickles, all tossed in a creamy mayonnaise and Dijon mustard dressing. Baking the vegetables instead of boiling them enhances their natural sweetness and texture.
Step 1
Place 3 large potatoes on parchment paper and tin foil. Drizzle with 1 tbsp of olive oil and wrap tightly to make an airtight package. Repeat the process for the 2 large carrots with 1 tbsp of olive oil.
Step 2
Bake the wrapped potatoes and carrots in a preheated 350°F (175°C) oven. Bake carrots for 30 minutes, and potatoes for 50-60 minutes.
Step 3
Slice 1 red onion and 2 garlic cloves. Season the 600g top sirloin roast beef with salt and pepper on both sides.
Step 4
Arrange the sliced onion and garlic on parchment paper and foil. Place the seasoned beef on top, drizzle with 1 tbsp of olive oil, and wrap into an airtight package.
Step 5
Bake the beef package in a preheated 350°F (175°C) oven for 1.5 hours.
Ingredients List
Important Notes
Refrigerating the baked vegetables and roast beef overnight makes them much easier to cut into clean, uniform cubes without turning mushy.
Baking the vegetables in airtight foil packets locks in their natural flavor and moisture far better than boiling them.
Patting the pickles dry prevents the salad from becoming watery after mixing.
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