Olivier Salad – Russian Potato Salad

Step 1

Cook the vegetables: Clean potatoes & carrots with a brush and to a pot. Cover with water and boil over medium heat until vegetables are easily pierced with a fork but still have a bit of resistance, about 20-25 minutes from when the water comes to a boil. Do not overcook, or they won't keep shape in the salad. Once cooked, drain the water and allow the vegetables to cool completely. Putting them in the freezer for about 15 minutes before cutting will help them retain their shape. Do not freeze.

Step 2

Boil the eggs in a pot covered with water for 5 minutes. Drain the water, cover with cold water and allow to cool completely. Peel the eggs. Set aside.

Step 3

Chop: While the rest of the ingredients are cooking and cooling, dice the Polish sausage (I use kielbasa called "Servilat" from the Russian store; you can use your favorite) & pickles. Chop the scallions, parsley & dill. Add to a large bowl.

Step 4

Dice: Once the potatoes, carrots, and eggs have cooled down completely, dice them into small cubes ( about ¼”). Add to the bowl with the rest of the ingredients.

Step 5

Dress the salad:Add2 cups mayo, 1 tsp salt & 2 tsp pepper, and mix until everything is evenly coated. Taste and adjust the amount of mayo first and then the seasoning.

Step 6

Store in an airtight container, refrigerated, until ready to serve.