Olivier Salad Russian Potato (Print Version)
# Ingredients:
01 -
3 medium potatoes (about 3 cups), cooked with skins on, peeled, then diced
02 -
3 medium carrots (about 1.5 cups), cooked with skins on, peeled, then diced
03 -
8 eggs, cooked, peeled, diced to ¼” cubes
04 -
3 cups smoked salami-type sausage, diced to ¼” cubes
05 -
15 oz canned peas, drained
06 -
1 1/2 cups diced dill pickles, diced to ¼” cubes
07 -
½ cup green onion (about 4 scallions), chopped (optional)
08 -
¼ cup chopped fresh parsley (optional)
09 -
¼ cup chopped fresh dill
10 -
2 Tbsp oil
11 -
2 cups mayonnaise (or to taste)
12 -
1 tsp salt
13 -
2 tsp ground black pepper
# Instructions:
01 -
Clean the potatoes and carrots with a brush and place them in a pot. Cover with water and boil over medium heat until the vegetables are easily pierced with a fork but still have some resistance, about 20-25 minutes. Drain and cool completely. Placing them in the freezer for 15 minutes before cutting helps retain their shape. Do not freeze.
02 -
Boil the eggs in a pot covered with water for 5 minutes. Drain, cover with cold water, and cool completely. Peel and set aside.
03 -
Dice the smoked sausage, pickles, scallions, parsley, and dill while the vegetables and eggs are cooling. Add everything to a large mixing bowl.
04 -
Once potatoes, carrots, and eggs are cooled completely, dice them into ¼-inch cubes. Add to the bowl with the other ingredients.
05 -
Add 2 cups of mayonnaise, 1 tsp salt, and 2 tsp ground black pepper to the bowl. Mix everything thoroughly until evenly coated. Adjust mayonnaise and seasoning as needed. Store in an airtight container in the refrigerator until ready to serve.
06 -
To use an Instant Pot for potatoes and carrots, add 1 cup of water to the pot, set a steam basket on top, and add vegetables. Cook on high pressure for 16 minutes, quick release, and check doneness. Cook a few extra minutes if needed.
07 -
Add 1 cup of water to the pot with a steam basket. Add eggs and cook on low pressure for 5 minutes. Allow natural pressure release for 5 minutes, then quick release. Transfer eggs to an ice water bath to cool.