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)
- 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.
- 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.
- Prepare hard-boiled eggs. Let cool.
- Dice all the ingredients to match the size of a single pea.
- In a large bowl, gently mix the diced potatoes and brined cucumbers together, being careful not to overmix or crumble the potatoes.
- Add the diced carrots, apple, onions, and dill. Add salt and pepper to taste and gently mix until evenly distributed.
- Add mayo to the bowl and continue to mix until incorporated.
- 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.