Anna Voloshyna’s Russian Potato Salad
Adapted from Budmo!: Recipes from a Ukrainian Kitchen by Anna Voloshyna. This vegetarian version of Russian salad — also known as salat Olivier — is delightfully pickle-y and lively with lots of fresh dill, parsley and chives. There’s some work involved in dicing all the vegetables, but it’s well worth it. We find it irresistible. Budmo! was one of Cooks Without Borders’ Best New Cookbooks of 2022.
Serves 4 to 6.
Ingredients
1 pound Yukon Gold potatoes (about 2 medium), scrubbed
6 ounces carrot, peeled and trimmed (about 1 medium carrot)
Salt and freshly ground black pepper
1/2 cup frozen peas
1/4 cup mayonnaise
1 1/2 tablespoons sour cream
3 hard-boiled eggs, peeled
2 1/2 medium dill pickles (5 ounces)
2 tablespoons chopped fresh dill
2 tablespoons chopped Italian parsley
1 1/2 tablespoons chopped chives
Instructions
1. Put the potatoes and carrot in a medium-small saucepan, cover with water by about 2 inches and bring to a boil over high heat. Lower the heat to medium and cook until the vegetables are easily pierced with a knife, about 20 minutes for the carrot and 25 minutes for the potatoes. Drain the vegetables and let them cool to room temperature.
2. Meanwhile, bring a small saucepan filled with water to a boil. Fill a small bowl with ice-cold water. Season the boiling water with a pinch of salt, then add the peas and cook till just tender, about 5 minutes. Drain the peas and put them in the ice-cold water till they’re completely cool, 3 to 5 minutes. Drain the peas and spread them on a paper towel to dry.
3. In a large bowl, whisk together the mayonnaise and the sour cream to make a dressing. Set aside.
4. Peel the potatoes. Cut the potatoes, carrot, pickles and 1 1/2 of the eggs into 1/4-inch dice, and put them into the bowl with the dressing. Add the dill, parsley, chives 1/2 teaspoon salt, 8 to 10 grinds of pepper and mix well with a large spoon. Taste, adjust seasoning and mix one more time. Cut the remaining 1 1/2 eggs into quarters for garnish.
5. Spoon the salad onto a platter, garnish with the egg quarters and serve. Leftover salad will keep in an airtight container in the refrigerator up to 3 days.
Anna Voloshyna's Russian Potato Salad
Ingredients
- 1 pound Yukon Gold potatoes (about 2 medium), scrubbed
- 6 ounces carrot, peeled and trimmed (about 1 medium carrot)
- Salt and freshly ground black pepper
- 1/2 cup frozen peas
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sour cream
- 3 hard-boiled eggs, peeled
- 2 1/2 medium dill pickles (5 ounces)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped Italian parsley
- 1 1/2 tablespoons chopped chives
Instructions
- 1. Put the potatoes and carrot in a medium-small saucepan, cover with water by about 2 inches and bring to a boil over high heat. Lower the heat to medium and cook until the vegetables are easily pierced with a knife, about 20 minutes for the carrot and 25 minutes for the potatoes. Drain the vegetables and let them cool to room temperature.
- Meanwhile, bring a small saucepan filled with water to a boil. Fill a small bowl with ice-cold water. Season the boiling water with a pinch of salt, then add the peas and cook till just tender, about 5 minutes. Drain the peas and put them in the ice-cold water till they’re completely cool, 3 to 5 minutes. Drain the peas and spread them on a paper towel to dry.
- In a large bowl, whisk together the mayonnaise and the sour cream to make a dressing. Set aside.
- Peel the potatoes. Cut the potatoes, carrot, pickles and 1 1/2 of the eggs into 1/4-inch dice, and put them into the bowl with the dressing. Add the dill, parsley, chives 1/2 teaspoon salt, 8 to 10 grinds of pepper and mix well with a large spoon. Taste, adjust seasoning and mix one more time. Cut the remaining 1 1/2 eggs into quarters for garnish.
- Spoon the salad onto a platter, garnish with the egg quarters and serve. Leftover salad will keep in an airtight container in the refrigerator up to 3 days.
