Olivye - Ukrainian Potato Salad - Olivier

Method7 steps · about 1 hr 30 min

1. 1

   Step 1: Put all 3 whole unpeeled medium potatoes and 4 whole unpeeled medium carrots in the same pot. Cover with the separate vegetable-boiling water and bring to a boil. Boil for about 30 minutes, until a knife pierces them smoothly but they are still firm enough to dice; avoid cooking them until mushy.

   Whole potatoes and carrots · 30 minUses 3 medium potatoes · 4 medium carrots · Water to cover the whole potatoes and carrots, amount unspecified; drain after cooking

2. 2

   Step 2: While the vegetables cook, put all 5 raw eggs in a separate pot, cover with cold egg-boiling water and add the separate egg-water salt. Bring to a boil, turn off the heat and leave the covered pot on the same burner for 15 minutes, until whites and yolks are firm. Drain and cool the cooked eggs with fresh cold egg-cooling water.

   Covered eggs AFTER heat is turned off · 15 minUses 5 raw eggs, to hard-boil, cool and peel · Cold water to cover the raw eggs, amount unspecified; drain after cooking · Salt for the egg-boiling water, amount unspecified · Fresh cold water for cooling the cooked eggs, amount unspecified

3. 3

   Step 3: Drain all the cooked potatoes and carrots from step 1. Allow them and all the cooked, cold-water-cooled eggs from step 2 to cool enough to handle and dice. Move on promptly once cooled.

   Uses All boiled whole potatoes and carrots · All 5 hard-boiled eggs after cold-water cooling

4. 4

   Step 4: Peel all the cooled cooked potatoes and carrots and all 5 cooled hard-boiled eggs from step 3. A slit down each carrot makes its skin easier to remove.

   Uses Entire cooled cooked potato, carrot and egg batch

5. 5

   Step 5: Cut all the ready-to-eat ham, all 5 pickles and all the peeled cooked potatoes, carrots and eggs from step 4 into equal pea-sized dice. Put the complete diced mixture in a large bowl.

   Uses 1 lb ready-to-eat cooked ham, for dicing · 5 medium-large pickles · All peeled cooked potatoes, carrots and eggs

6. 6

   Step 6: Mix all the diced ham, potato, carrot, pickle and egg mixture from step 5 with all ⅓ cup chopped green onion, ¼ cup chopped dill and ¾ cup mayonnaise. Taste and add the optional extra mayonnaise, salad salt and black pepper as desired.

   Uses Entire diced ham, cooked vegetable, pickle and egg mixture · 1/3 cup green onion (chopped) · 1/4 cup dill (chopped) · ¾ cup mayonnaise, plus separate optional extra to taste · Additional mayonnaise to taste, optional, amount unspecified · Salt for seasoning the salad, to taste, amount unspecified · Black pepper for seasoning the salad, to taste, amount unspecified

7. 7

   Step 7: Drain the single 15 oz can of sweet peas and gently fold all the drained peas into the complete dressed salad from step 6, taking care not to crush them. Serve in about 8 side portions, or refrigerate the finished salad promptly in a covered container until serving.

   Uses 1 can sweet peas, nominal 15 oz can, drained · Entire dressed ham, cooked vegetable, pickle, egg and herb salad