Olivier - Russian Potato Salad (Summer Version)
This lighter version of the famous Olivier salad features boiled potatoes and eggs, fresh cucumbers and tomatoes, garden peas and scallions tossed with creamy mayo dressing.
Ingredients
- 2 medium potatoes
- 6 eggs
- 1 medium cucumber
- 2 medium tomatoes flesh only
- 1.5 tbsp garden peas
- 1 tbsp finely chopped scallions
- 3 tbsp light mayonnaise
- Salt to taste
- Fresh dill for garnish
- Freshly ground black pepper for garnish
Instructions
- Boil the potatoes with their skin on. They are ready when a fork easily slides through into the flesh. Let cool and peel.
- Boil the eggs for 10 minutes or longer (we need hard boiled). Let cool and peel.
- Cut the cucumbers, potatoes, eggs and fresh tomatoes into small cubes (or next best shape).
- Combine in a large bowl, add the scallions and the peas.
- Add 2 table spoons of light mayonnaise and mix well. If you feel the salad is a bit dry and needs more mayo, add another tbsp.
- Season with 1/2 tsp of salt, taste and adjust.
- Serve garnished with fresh dill and black pepper.
Notes
- Both potatoes and eggs can be boiled a day or even two in advance.
- You can make larger quantities of this salad and keep in the fridge. In that case, do not add the mayo until ready to serve.