Crunchy Russian Olivye Salad with Peas and Carrot

Name: Crunchy Russian Olivye Salad with Peas and Carrot
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Salad
Ingredients: 3 large potatoes; 3 carrots; 1 cup fresh or frozen peas; 4 hard-boiled eggs; 1/2 cup pickles; 1 small onion; 3/4 cup mayonnaise; 2 tablespoons sour cream; 1 tablespoon Dijon mustard; Salt & black pepper; Fresh dill; 1 tablespoon capers

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

3 large potatoes

peeled and diced

3 carrots

peeled and diced

1 cup fresh or frozen peas

4 hard-boiled eggs

chopped

1/2 cup pickles

chopped

1 small onion

finely chopped

For the Dressing

3/4 cup mayonnaise

full-fat preferred

2 tablespoons sour cream

1 tablespoon Dijon mustard

Salt & black pepper

to taste

For the Garnish

Fresh dill

finely chopped

1 tablespoon capers

optional

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