Authentic Russian Salad 'Olivye' recipe

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Ingredients

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

Nutrition Info

261.4 calories
carbohydrate: 30.7 g
cholesterol: 82.4 mg
fat: 12.4 g
fiber: 5.3 g
protein: 8.4 g
saturatedFat: 2.5 g
servingSize: -
sodium: 1306.5 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil, add potatoes and carrot. Return mixture to a boil and add eggs, cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot, peel and chop eggs.

  2. Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl, stir in mayonnaise until salad is evenly coated.

Recipe Yield

10 servings

Recipe Note

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

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