Russian Potato Salad (Salat Olivier)
- Reviews 3
Ready In: 50 mins
Serves: 10-12
Ingredients
- 6 potatoes, parboiled, peeled, and chopped
- 6 eggs, hardboiled, peeled and chopped
- 6 pickles, chopped
- 1⁄2-3⁄4 lb of cooked meat, chopped (e.g., coldcuts, leftover roast beef or chicken)
- 1 (14 ounce) can peas, well drained
- 6 -8 scallions, chopped
- salt, pepper to taste
- mayonnaise
Optional additions
- 3 large carrots, parboiled, peeled, and chopped
- 1⁄2-1 cup sauerkraut, drained and chopped
- 1 cup cooked beans, well drained
Directions
- Cook potatoes and eggs.
- Chop everything and put in large container.
- Mix well, being careful not to mush it all up.
- Season with salt and pepper.
- Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
- Serve, or refrigerate for later use.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off