In addition to regular potato salad ingredients (potatoes, eggs, mayonnaise) this Olivier salad recipe uses some nice extras: fresh peas (well, frozen, but thawed and cooked), fresh cucumber, a little bit of pickles, cooked carrots, corn, and a touch of dill!
Keyword Olivier salad, Russian potato salad
Prep Time 30minutes
Cook Time 10minutes
Total Time 40minutes
4potatoes, boiled and peeled
2carrots, boiled and peeled
4eggs, hard-boiled, peeled
8ozyellow corn, from the can
salt and pepper to taste
1tablespoonfresh dillfinely chopped
Finely dice potatoes, carrots, eggs, onion, pickles, cucumbers into very small cubes.
Cook frozen peas in boiling water, according to package instructions. (should take you just a couple of minutes) – drain of all water and pat dry.
Shred tuna finely or dice it finely.
Combine all these ingredients, including yellow corn, in a large bowl, add mayo and mix to combine, carefully stirring the salad so that the ingredients are evenly coated, and making sure that all ingredients stay whole.
Do not add all of mayo at once – add as much as you need. Season with salt and pepper, dill. Keep in mind that the salad get moister as it sits – another good reason not to add too much mayo but just enough to coat the ingredients. The salad gets even better the next day.