Crunchy Russian Olivye Salad with Peas and Carrot
Classic Russian Potato Salad with a Crunch
A traditional Russian salad that's crunchy, creamy, and colorful, perfect for any occasion.
- 1 h 30 min
- 6
- Easy
Ingredients
For the Salad Base
For the Dressing
For the Garnish
Preparation
Prepping the Vegetables
Boil vegetables
Boil potatoes and carrots in salted water until tender.
Drain and cool
Drain and cool under cold water.
Blanch peas
In the last 2 minutes of boiling, add peas to blanch; drain with potatoes and carrots.
Assembling the Salad
Combine salad ingredients
In a large bowl, combine cooled vegetables, eggs, pickles, and onion.
Allow vegetables to cool completely before mixing to prevent wilting. Prepare a few hours in advance to let the flavors meld together.
Make dressing
In a separate bowl, whisk together mayonnaise, sour cream, and mustard.
Dress salad
Pour dressing over the salad mix and gently fold to combine.
Cooking Process
Blanching Peas
Quickly boil peas until bright green.
Cooling Vegetables
Spread cooked vegetables on a tray to cool evenly.
Mixing Salad
Gently fold dressing with the salad while avoiding mashing the potatoes.
Plating & Serving
Crunchy Russian Olivye Salad with Peas and Carrot
Crunchy Russian Olivye Salad with Peas and Carrot
Serve Chilled
Serve chilled in a large, shallow dish for a more traditional presentation, garnished with fresh dill.