Olivie Salad is one of my favorite salads that my husband has always been making. This recipe came from his family that has passed down from generations. It also has been one of traditional Russian dishes that used to be made for holidays or special occasions. Thanksgiving is coming up this week, and it would be wonderful to make it ahead and to get a delicious meal on the table in no time.
Ingredients
3 medium potatoes, boiled, peeled, diced
5 medium carrots, boiled, peeled, diced
5 eggs, boiled, peeled, diced
1 can peas, well-drained
4 cucumber pickles with dill, diced
10 petite cucumber pickles with dill, diced
1 cup mayonnaise
1/2 cup sour cream
10 slices turkey bologna, diced
1/2 smoked turkey sausage, diced
salt and black pepper to taste
pinch of garlic and onion powder
dill for garnish
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| These are salad ingredients ka. |
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| I also double the recipe. |
Directions
Boil potatoes and carrots in a separate pots because the cooking time is different depending on the size of vegetables. Drain water and leave them until cool and peel.
Boil eggs until hard-boiled about 10-12 minutes and drain the hot water from the saucepan and leave them in cold or ice water and peel.
Drain peas well and dice potatoes, carrots, eggs, bolona, sausage, and pickles into 1/4 inch dice.
To make a salad dressing
In a bowl, mix mayo, sour cream and sprinkle salt, pepper, garlic powder and onion powder to taste. Check seasonings.
Pour the dressing in a large mixing bowl with other ingredients and mix well. If you want to make ahead, chop all ingredients and store them in the refrigerator. Then add the dressing several hours before serving. This way you won't have water that comes from vegetables.
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| Enjoy ka! |
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