Olivier Potato Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
1 1/2 pounds Yukon gold potatoes (2 to 3 large or 4 to 5 medium potatoes)
02 -
4 large eggs
03 -
2 carrots, peeled and cubed
04 -
1 cup fresh English peas or frozen peas
05 -
1 cup cubed ham (optional)
06 -
2 tablespoons minced fresh dill, plus more for garnish
→ For the Dressing
07 -
1/2 cup mayonnaise
08 -
1/4 cup white wine vinegar
09 -
2 tablespoons capers, drained
10 -
1 tablespoon Dijon mustard
11 -
1 teaspoon salt
12 -
1 teaspoon freshly ground black pepper
# Instructions:
01 -
Bring a medium to large pot of salted water to a boil. Meanwhile, peel the potatoes and cube them into approximately 1/2-inch pieces. Add the potatoes to the boiling water and simmer until tender but not falling apart, about 12 minutes. Drain the potatoes and set aside to cool while you prepare the other ingredients. Do not rinse the potatoes.
02 -
Refill your pot with a few inches of water and add the eggs. Make sure they're covered by about an inch of water. Bring to a boil over high heat. Once boiling, cover with a lid and turn off the heat. Let the eggs sit in the hot water for 12 minutes. Meanwhile, prepare a bowl of ice water.
03 -
Transfer the eggs from the hot water to the ice bath using a slotted spoon or tongs. Let them cool until they're comfortable to handle. Peel the eggs and chop them into small pieces.
04 -
While the eggs are cooling, cook the carrots and peas. Add the chopped carrots to simmering water and cook for 4 minutes. Then add the peas and cook for 1 more minute. Drain the vegetables well.
05 -
In a large mixing bowl, whisk together the mayonnaise, white wine vinegar, drained capers, Dijon mustard, salt, and freshly ground black pepper until smooth and well combined.
06 -
Add the cooled potatoes, chopped eggs, cooked carrots and peas, cubed ham (if using), and minced fresh dill to the bowl with the dressing. Gently stir everything together until all ingredients are evenly coated with dressing.
07 -
Taste the salad and adjust the seasoning if needed. Transfer to a serving dish and garnish with additional fresh dill. Serve immediately or refrigerate until ready to serve.
# Notes:
01 -
Olivier Salad (also known as Russian Salad) is a classic dish popular throughout Eastern Europe and Russia. This version uses Yukon gold potatoes for their buttery flavor and creamy texture.
02 -
For the best flavor, prepare this salad a few hours or even a day ahead of serving to allow the flavors to meld together in the refrigerator.
03 -
While ham is traditional in many versions, you can omit it for a vegetarian option or substitute it with cooked chicken or bologna for different variations.