Olivier Salad (Russian Potato Salad)
ID: 6807ec47...
A classic Ukrainian and Russian potato salad featuring finely diced boiled vegetables, hard-boiled eggs, pickles, and sausage tossed in a lighter, creamy yogurt and mayonnaise dressing. It is a traditional staple for New Year's Eve and celebratory feasts.
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🍳 Cooking Flow
Boil the potatoes, carrots, and eggs, then cool and peel them. → Dice the cooked vegetables, eggs, pickles, and sausage into small, uniform cubes. → Thaw the frozen peas in hot water and drain them. → Combine all ingredients in a bowl with yogurt, mayonnaise, salt, and pepper. → Stir well and chill in the refrigerator before serving.
Cooking Steps
Brief Cooking Order
Boil the potatoes, carrots, and eggs, then cool and peel them. → Dice the cooked vegetables, eggs, pickles, and sausage into small, uniform cubes. → Thaw the frozen peas in hot water and drain them. → Combine all ingredients in a bowl with yogurt, mayonnaise, salt, and pepper. → Stir well and chill in the refrigerator before serving.
Introduction
A classic Ukrainian and Russian potato salad featuring finely diced boiled vegetables, hard-boiled eggs, pickles, and sausage tossed in a lighter, creamy yogurt and mayonnaise dressing. It is a traditional staple for New Year's Eve and celebratory feasts.
Step 1
Wash and scrub the potatoes and carrots. Place the potatoes, carrots, and eggs in a large pot and cover completely with cold water. Bring to a boil, then reduce heat to low-medium and cook with the lid slightly ajar.
Step 2
After 10 minutes of boiling, remove the eggs and place them immediately into an ice bath. Continue cooking the vegetables for another 10 to 15 minutes, or until they are fork-tender.
Step 3
Drain the vegetables and let them cool completely. Once cooled, peel the skins off the potatoes and carrots using a paring knife. Peel the hard-boiled eggs as well.
Step 4
Dice the peeled potatoes, carrots, hard-boiled eggs, pickles, and sausage into uniform, bite-sized cubes. Combine them in a large salad bowl.
Step 5
Thaw the frozen green peas by placing them in hot tap water for 1 to 2 minutes. Drain thoroughly and add them to the salad bowl.
Ingredients List
Important Notes
Cool the boiled potatoes and carrots completely before dicing so they hold their shape and don't turn mushy.
Plunging the boiled eggs into an ice bath makes them much easier to peel.
Using frozen peas thawed in hot water provides a fresher taste and better crunch compared to canned peas.
Substituting a portion of the mayonnaise with yogurt creates a lighter and healthier dressing without sacrificing creaminess.
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