Hey there, salad lovers!
Are you in the mood for something tasty and a little different? I’ve got a treat for you today!
Let me introduce you to Olivye Salad, a classic Ukrainian potato salad that’s always a hit.
It’s creamy, packed with flavor, and so easy to whip up.
Perfect for family gatherings or just a cozy dinner at home!
Trust me, this salad will become a new favorite in no time! Let’s dive in!
Suggestions for Ingredient Substitution
For a vegetarian version of Olivye Salad, ham can be replaced with cubed, firm tofu or tempeh. These alternatives provide similar protein content and can be seasoned to mimic the savory flavor of ham. Adjust the amount of salt in the recipe to compensate for the less salty nature of these substitutes. Mayonnaise can be substituted with Greek yogurt or a vegan mayonnaise for a lighter or dairy-free option. Use the same amount as called for in the recipe, but consider adding a small amount of lemon juice or mustard to enhance the tangy flavor. For a lower-carb version, potatoes can be replaced with cauliflower florets. Steam the cauliflower until tender, then cool and chop it to a similar size as diced potatoes. This substitution reduces the carbohydrate content while maintaining a similar texture and mild flavor in the salad.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 100-120 g
- Fat: 120-140 g
- Carbohydrates: 150-170 g
Ingredients
- 15 oz peas, drained (I use Birds Eye frozen peas, thawed)
- 3/4 cup mayonnaise (I prefer Hellmann’s Mayonnaise for this salad)
- 5 medium pickles (diced into 1/4-inch pieces)
- 1 lb ham (diced into 1/2-inch pieces)
- 3 medium potatoes (boiled and peeled)
- 1/3 cup chopped green onions
- 1/4 cup chopped dill
- black pepper
- 5 hard-boiled eggs (finely chopped)
- salt
- 4 medium carrots (boiled and peeled)
Step 1: Boil the Potatoes and Carrots
In a large pot, boil whole unpeeled potatoes and carrots for about 30 minutes, or until a knife pierces them smoothly.
Be cautious not to overcook them; they should be firm but tender.
Once boiled, remove the vegetables from the pot and let them cool to room temperature before handling.
Step 2: Cook the Eggs
In a separate pot, place eggs in salted cold water.
Bring the water to a boil, then turn off the heat and leave the pot on the same burner with the lid on for 15 minutes.
This will allow the eggs to reach the perfect level of doneness.
Afterward, cool the eggs down in cold water to stop the cooking process.
Step 3: Prepare the Vegetables and Eggs
Once the vegetables and eggs have cooled to room temperature, use a small knife to skin the boiled potatoes and carrots.
For easier skinning of the carrots, make a slit down the length of each carrot, then peel around its circumference.
Next, chop the ham, potatoes, carrots, pickles, and eggs into equal-sized dice, approximately pea-sized, to maintain a uniform texture.
Step 4: Combine Ingredients
In a large mixing bowl, combine the diced potatoes, carrots, pickles, and eggs with chopped green onion, dill, and a generous amount of mayonnaise.
Adjust the mayonnaise, salt, and pepper according to your taste preferences.
Mix all the ingredients thoroughly to ensure even distribution of flavors.
Step 5: Add Peas and Adjust Seasoning
Finally, gently fold in the peas, being careful not to crush them.
This helps maintain their texture and appearance in the salad.
Taste the mixture and add any additional ingredients you prefer, such as more onions or pickles, to customize the salad to your liking.
Enjoy your delicious homemade salad!
