Description
A classic Vegetarian Russian Olivier Salad featuring boiled potatoes, carrots, eggs, peas, and tangy pickles, all bound together with a creamy mayonnaise and mustard dressing. This refreshing and hearty salad is perfect for make-ahead meals and pairs wonderfully with fresh dill for an authentic touch.
Ingredients
Vegetables and Eggs
- 2 potatoes (washed and cleaned)
- 2 carrots (washed and cleaned)
- 3 eggs
- 1 cup frozen peas (defrosted)
- 2 large dill pickles (chopped finely)
- 1 onion (chopped finely)
- 2 cloves garlic
Dressing
- 2 tbsp mayonnaise (or half mayo and half sour cream)
- 1 tablespoon grainy mustard
- 2 teaspoons French white wine vinegar
Instructions
- Boil the vegetables and eggs: In a large pot, add the potatoes and carrots and cover with plenty of water. Bring the water to a boil and cook the potatoes and carrots until they are easily pierced with a fork, approximately 30 minutes. Simultaneously, cook the eggs by boiling them until hard boiled, about 10 minutes.
- Peel and chop: Once cooled, peel the potatoes, carrots, and eggs carefully. Use the back of a sharp paring knife for potatoes and carrots for ease. Chop all finely to ensure a uniform texture.
- Combine ingredients: In a large bowl, mix together the chopped potatoes, carrots, eggs, finely chopped onions, dill pickles, and defrosted peas.
- Prepare the dressing: In a small bowl, combine mayonnaise, grainy mustard, French white wine vinegar, and minced garlic. Mix well to form a smooth dressing.
- Mix salad and season: Pour the dressing over the vegetable and egg mixture. Stir until well combined, noting that the eggs may break slightly, which helps flavor the dressing. Taste and adjust seasoning as needed.
- Chill and serve: Cover the salad and let it sit in the fridge for at least 2 hours, preferably overnight, to allow flavors to meld. Serve chilled with a garnish of fresh dill on the side for an authentic touch.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt or use half yogurt and half mayo.
- The salad can be prepared a day ahead to enhance flavors.
- Adjust the amount of vinegar and mustard to your personal taste preference for tanginess.
- Ensure vegetables and eggs are completely cooled before mixing to maintain texture.
- Pickles can be replaced with capers or cornichons for a different flavor profile.
