Olivier Salad Potato Salad Recipes

OLIVIER SALAD

Steps:

• Boil the potatoes until tender. If you would like carrot in your salad, add the carrots halfway through the potato cooking process.
• In a separate pot, hard boil the eggs. Drain, rinse with cold water, and peel.
• Allow the potatoes, eggs, and carrots to cool. Then chop them into bite-sized pieces and place them in a bowl.
• Add the onions, dill pickles, green peas, meat, and mayonnaise.
• Stir until combined and season with salt and pepper if desired.

OLIVIE (RUSSIAN POTATO SALAD)

Steps:

• Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
• Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

OLIVIER SALAD | POTATO SALAD

Steps:

• Prepare the ingredients.
• Wash and clean the potatoes. Put the potatoes and the eggs to a pot and add some water. Let them boil and cook.
• Peel the potatoes and the eggs and then grate them. Put them in a big bowl.
• Add the boiled peas to the pot.
• Peel one onion and add the peeled onion and the chicken breast to a pot, add some water, boil and cook them.
• Shred the cooked chicken breast and add it to the bowl.
• In a separate bowl, grate the pickles, remove the extra juice of it and add the grated pickles to the main bowl.
• In a separate bowl, mix the salt, pepper, lemon juice and mayo and add the mixture to the other ingredients. Mix them completely. Taste a little bit of it and if needed, add some salt, pepper or lemon juice.
• Leave the bowl in a fridge for 2 hours (the longer the better).

OLIVIER SALAD RECIPE (RUSSIAN POTATO SALAD)

Steps:

• In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don't overcook. Remove carrots and potatoes from water, set aside to cool).
• In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes.
• Cube all of the ingredients.
• Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.
• Season with salt, pepper and sugar. Add fresh dill, mix.