Prep Time: 10 min | Cook Time: 15 min | Yield: 4 servings
Olivier Salad is a traditional Russian dish that I ate all the time growing up. It is named after the chef Lucien Olivier who created the recipe in 1860. It's one of my favorite side dishes - I'm so excited to share my version with you guys!
3 organic russet potatoes
3 organic large carrots
1 cup of organic peas (frozen or canned)
3 large organic dill pickles
2 organic pasture-raised eggs
1 cup mayo (I use Primal Kitchen Mayo)
1 tsp mustard
seasoning: 1 tsp sea salt, 1/2 tsp pepper, and 1/2 tsp paprika (or more to taste)
optional: some versions of Olivier salads include diced apple, diced onion, diced fully cooked cold meat (ham/turkey hot dog/etc), and dill as the main seasoning.
First, peel and chop potatoes and carrots. Chop them into "bite-size" pieces and as evenly as possible. This will help them cook at the same rate.
Boil the carrots and potatoes for ~5-7 minutes or until "al dente" - this will help prevent the potatoes from being smashed and mushy when mixing the salad together later. Once they are finished, drain and set aside.
While the carrots and potatoes are cooking, simultaneously hard boil the eggs. My favorite way to do this is: place eggs in a small pot and fill with water so they are fully covered. Bring to a rolling boil, turn off the heat, cover, and let sit over the warm stove for 10-12 minutes. Drain and transfer to an ice bath or run cold water over the top of the eggs. Dry and peel. Finally, dice into bite-size pieces and set aside.
While the potatoes, carrots, and eggs are cooking, dice up the pickles into bite-size pieces as well and set aside.
If the peas are frozen, make sure they have been thawed or blanched and then set aside to get to room temperature. If they are from a can, just drain and set aside.
Now just mix everything together (except the peas) - potatoes, carrots, pickles, eggs, mayo, mustard, and seasoning. Once these are mixed well, fold in the peas. I do this step last because it helps the peas hold their shape instead of crushing them.
Add more salt or pepper if needed and top with additional paprika for garnish if you'd like. Chill in the fridge or enjoy right away! I usually don't have the patience and dive right in although it does taste best cold :)