Olivye - Ukrainian Potato Salad - Olivier
User Reviews
4.9
Olivye - Ukrainian Potato Salad - Olivier
Description
Olivye, commonly called Ukrainian Potato Salad, combines medium diced cooked potatoes, carrots, boiled eggs, pickles, and peas with diced ham and fresh herbs such as dill and green onion. The vegetables are boiled whole and peeled once cooled to keep their texture intact. The salad is gently mixed with mayonnaise, folding in the peas last to avoid crushing them. Seasoned with salt and pepper to taste, this salad features layered flavors from creamy, salty, and fresh ingredients. It's versatile and easy to adjust to personal taste preferences by tweaking the quantities of mayo, pickles, or onion.
The preparation involves boiling whole, unpeeled potatoes and carrots until tender but not mushy, and boiling eggs separately to hard-cooked doneness. After cooling, all ingredients are chopped uniformly to pea-size dice and combined. The dill and green onion add a fresh herbal note while the choice of ham brand can affect the saltiness and flavor.
This salad can be served chilled as a side dish or light meal, often enjoyed during holiday gatherings or as a picnic staple. Its creamy texture with the crunch of pickles and the soft eggs makes it satisfying and balanced.
One tip from a reader suggests an alternative method to dice raw potatoes and carrots before boiling them together for about 12 minutes in unsalted water, then draining and drying them thoroughly. This method provides consistent results and simplifies peeling.
Ingredients
- 1 lb ham
- 3 potato medium
- 4 carrot medium
- 15 oz pea drained
- 5 egg boiled
- 5 pickles (medium-large) I use Vlasic brand
- 1/3 cup green onion chopped
- 1/4 cup dill chopped
- 3/4 cup mayonnaise or to taste
- salt to taste
- black pepper to taste
Instructions
- In the same pot, boil whole unpeeled potatoes and carrots for about 30 minutes, or until knife pierces them smoothly. Don't let them get too soft.
- In a separate pot put eggs in salted cold water. Bring to a boil, turn it off and leave it on the same burner with the lid on for 15 minutes. Cool them down in cold water.
- Remove the vegetables and eggs from boiling water and allow them to cool to room temperature prior to chopping.
- Skin the boiled potatoes and carrots with a small knife. It's easier to skin the carrots if you make a slit down the length of the carrot and skin in a circle around the carrot.
- Chop ham, potatoes, carrots, pickles and eggs into equal size dice (pea size).
- Mix together potatoes, carrots, pickles, eggs, green onion, dill and mayo. Add more mayo, Salt and pepper to taste.
- Fold in the peas last so they aren't crushed. If you prefer more onion, pickles, or anything else; add more. Its easy to modify this recipe!
Enjoy!!
Notes
- Boil whole unpeeled potatoes and carrots until tender but firm to preserve texture before peeling and dicing.
- Boil eggs separately in salted water, then cool in cold water before peeling.
- Fold in peas at the end to avoid crushing them and adjust mayonnaise and seasonings to taste.
- An alternate method is to dice raw potatoes and carrots and boil them for about 12 minutes in unsalted water, then rinse and drain well on paper towels for easy peeling and consistent texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people as a side
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbs | 22g | |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 161mg | 54% |
| Sodium | 1234mg | 51% |
| Potassium | 818mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 5907IU | 118% |
| Vitamin C | 35mg | 39% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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