Learn how to make the best, creamy Russian potato salad called Olivier! It's made with potatoes, carrots, pickles, ham and more!
4medium-sized Yukon or Russet potatoes
6 to 7large eggs, hard-boiled
3green scallions, or 1 small sweet onion, diced
small bunch fresh dill
1 1/2cupsdiced smoked ham or sausage
1cupsweet peas, fresh or canned
1/2cupolive oil mayonnaise
salt to taste, about 2 teaspoons
Place the carrots and potatoes into a large pot of salted water. Bring the water to a simmer and cook the vegetables until they're fork tender. The carrots will take approximately 15 minutes, the potatoes can take up to 25 minutes. Carefully remove the vegetables from the hot water with tongs and set onto a tray to cool before peeling. Once cooled enough to handle, carefully peel the carrots and potatoes.
Bring a separate, small saucepan of salted water to a boil, then gently drop in the eggs. Cook the eggs for 9 1/2 to 10 minutes until hard-boiled. The yolks need to be firm. Remove the eggs from the heat, drain the boiling water and cover the eggs with cold water and ice to cool them down quickly. Once cooled, peel the eggs.
All the fillings need to be diced to pea-sized pieces: potatoes, carrots, sausage, eggs, and pickles. Having them the same size is important for taste, texture and appearance. Add the green scallions, fresh dill, mayonnaise and sour cream and use a spatula to fold all ingredients together. Season with salt to taste.
Make ahead instructions: when making this salad ahead of time, keep the vegetables, eggs and sausage in a separate container from the pickles, dill and green onions. Mix the salad only when ready to enjoy for maximum freshness. The salad will stand for longer if kept separately.