Make Olivie, a traditional Russian salad served for holidays and celebrations

Photo courtesy of Instagram/inga_zaiats

This simple salad is served at special gatherings and holidays and is a favorite of New Women New Yorkers volunteer, Sveta. “I can’t imagine any major event in my family without this dish,” says Sveta.

Olivie

Approx. 6 servings

Prep time: Approx. 20 mins
Cook time: 15 mins

Ingredients:

3 small or medium potatoes
3 medium carrots
1 can (14-15 oz) of peas (or 1 cup of frozen peas)
4-8 hard boiled eggs (to taste)
6-8 small dill pickles
1-2 small cucumbers (optional)
1 cup of diced bologna or smoked ham
1-1 1/2 cups of mayonnaise
1 small onion or bunch of chives (optional)
fresh dill, to garnish (optional)

Instructions:

1. Boil potatoes and carrots with skins on until tender (about 20-30 minutes).
2. Boil the peas for 2-3 minutes (or drain canned peas well, if using).
3. Hard boil the eggs.
4. Peel the potatoes (when cool).
5. Cut potatoes, carrots, pickles, bologna or ham (plus cucumbers and onions or chives if using) into 1/4-inch cubes.
6. Peel and cut the hardboiled eggs into 1/4-inch cubes.
7. Gently combine all ingredients – potatoes, carrots, peas, pickles, bologna or ham, hard boiled eggs, and mayonnaise (plus cucumbers and onions or chives if using).
8. Cover and chill in the refrigerator from one hour to overnight (optional).
9. Garnish with fresh dill before serving (optional).