Mark Kurlyandchik’s Olivier Salad recipe

Mark Kurlyandchik shares his family’s recipe for Olivier Salad (aka Russian potato salad) , a must-have Thanksgiving side

Contributed by Mark Kurlyandchik

Salad Olivier (Russian potato salad)

Ingredients:

• 4 medium potatoes (boiled, then skinned and cooled), diced
• 6 hard-boiled eggs, peeled and cooled, diced
• 1 large carrot (boiled, then skinned and cooled), diced
• 1 15 oz. can of sweet peas, drained
• 5 small cucumbers in brine, diced (sub cornichons if you can’t find them at an ethnic grocer)
• 3 green onions, diced
• ½ small white onion, diced
• ½ peeled and seeded green apple, diced
• ¼ cup chopped fresh dill
• ¾ cup mayo
• Salt and pepper to taste

Note: Dice the ingredients to match the size of the peas.

Directions:

1. In a large pot, boil the potatoes and carrots with their skins on for 20-30 minutes or until a knife pierces both easily. Let cool.
2. Prepare hard-boiled eggs. Let cool.
3. Dice all the ingredients to match the size of a single pea.
4. In a large bowl, gently mix the diced potatoes and brined cucumbers together, being careful not to overmix or crumble the potatoes.
5. Add the diced carrots, apple, onions, and dill. Add salt and pepper to taste and gently mix until evenly distributed.
6. Add mayo to the bowl and continue to mix until incorporated.
7. For best results, let sit for at least an hour and up to overnight in the fridge before serving

Want more great recipes? Read 5 Thanksgiving Family Recipes and Traditions from Around the World.

Try the recipe and then comment below to tell us how it turned out! Share your family recipes with us at info@seenthemagazine.