Olivye – Ukrainian Potato Salad
Total Time
1 hr 30 mins
Prep Time
1 hr
Cook Time
30 mins
Rating
4.88 out of 5 stars
(50)
Ingredients
8 servings
- 1 lb ham
- 3 medium potatoes
- 4 medium carrots
- 15 oz peas, drained
- 5 boiled eggs
- 5 medium-large pickles (Vlasic brand)
- 1/3 cup chopped green onion
- 1/4 cup chopped fresh dill
- 3/4 to 1 cup mayo (to taste)
- Salt and Pepper (to taste)
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Preparation
Step 1
In the same pot, boil whole unpeeled potatoes and carrots for about 30 minutes, or until the knife pierces them smoothly. Don't let them get too soft.
Step 2
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.
Step 3
Remove the vegetables and eggs from boiling water and allow them to cool to room temperature prior to chopping.
Step 4
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.
Step 5
Chop ham, potatoes, carrots, pickles, and eggs into equal size dice (pea size).
Step 6
Mix together potatoes, carrots, pickles, eggs, green onion, dill, and mayo. Add more mayo, salt, and pepper to taste.
Step 7
Fold in the peas last so they aren't crushed. If you prefer more onion, pickles, or anything else, add more. It's easy to modify this recipe!
Step 8
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Chef's notes
One of the readers suggested an alternative method for cooking carrots and potatoes. She said to try dicing raw carrots and potatoes then boiling them together for about 12 min in unsalted water. Rinse with cold water and drain well on paper towels for easy and consistent results!
