Vegetarian Olivier Potato Salad Recipe

Holiday dinner favorites include this Russian potato salad with mayonaise. Made ahead, it goes with everything, especially bread and cheese.  


– 2 pounds potatoes use Yukon gold potatoes  – 16 oz frozen peas and carrots mix – 4 large egg – 8 oz dill pickle – 2 tablespoons pickle brine from the jar of pickle – 8 tablespoons mayonnaise more to taste – 2 teaspoons fine sea salt more to taste – 1 tablespoon red wine vinegar more to taste

Step 1

Cover entire potatoes with water in a big pot and boil over high heat. Lower heat to medium, partially cover with a lid, and simmer potatoes until fork-tender, 40-60 minutes.


Step 2

In a big dish of cold water, place boiled potatoes. Transfer the potatoes to a large mixing bowl after peeling and chopping them into 1-inch (2.5 cm) pieces.  

Step 3

Heat another saucepan of salted water and simmer frozen peas and carrots until fork soft while the potatoes cook. Drain them and put them in a large bowl like that for potatoes.  

Step 4

Place eggs in a medium pot, cover with water, cover, and boil over high heat while other vegetables cook.   

Step 5

Stop boiling and cover eggs. Sit for 15 minutes. Peel and slice eggs after rinsing under cool water. Put in bowl with peas and carrots.  

Step 6

Finely slice the pickles while the ingredients heat. Mix them in the same basin. After adding the vegetables and eggs, mix well to spread the ingredients.   

Step 7

Mix mayonnaise, pickle brine, red wine vinegar, and a teaspoon of salt. Mix well, taste, and season as needed. Cover the bowl with plastic wrap and refrigerate the salad for an hour or overnight.   

Step 8

The potatoes soak up mayonnaise, so taste again before serving and add more if needed. Eat leftover salad within 2-3 days if covered in the fridge.  

Mustard Sour Cream Potato Salad With Parsley Recipe 

Also See