Lunch · 45 min · russian

Olivier Salad

Dinner decisions, handled: Olivier Salad pairs potatoes with carrots for a 45-minute Russian lunch.

✓ USDA-verified nutrition data

Ingredients

• 4 Potatoes
• 3 Carrots
• 4 Eggs
• 8 oz Cooked ham
• 1 cup Pickled cucumbers
• 1 cup Green peas
• 3/4 cup Mayonnaise
• 2 tbsp Dill

Steps

1. Boil the potatoes and carrots in their skins until just tender; peeling after cooking keeps them from going waterlogged.
2. Hard-boil the eggs with bright yolks — 9 minutes, then straight into ice water.
3. Dice everything — potatoes, carrots, eggs, ham, pickles — into small, even cubes; uniformity is the whole aesthetic.
4. Fold in the peas and mayonnaise gently; the salad should be creamy, not swimming.
5. Season with salt and plenty of black pepper; chill 1 hour so the flavors settle.
6. Serve in a mound with dill scattered over; no Russian holiday table is complete without it.

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