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If you’ve ever wanted to dive into a dish that feels like a warm, comforting hug from Eastern Europe, then you’re in for a treat with this Olivye – Ukrainian Potato Salad Recipe. It’s a timeless classic, packed with tender diced ham, soft boiled potatoes and carrots, tangy pickles, fresh herbs, and just the right touch of creamy mayonnaise. Each bite brings together flavors and textures that celebrate simplicity and heartiness, making this salad an absolute crowd-pleaser for holidays, family dinners, or any special occasion.
Ingredients You’ll Need
What makes this Olivye – Ukrainian Potato Salad Recipe so special are its humble yet essential ingredients. Each one plays a vital role: from the earthy potatoes and sweet carrots to the tangy pickles and fresh dill—all combined to create a perfect balance of flavor, color, and texture.
- 1 lb ham: Adds a smoky, savory depth and protein that lifts the salad beyond a simple side dish.
- 3 medium potatoes: Provide that creamy, tender base that makes the salad hearty and satisfying.
- 4 medium carrots: Bring a subtle sweetness and a pop of vibrant orange color to the mix.
- 15 oz peas (drained): Offer a sweet burst and lovely green tone, enhancing both taste and appearance.
- 5 boiled eggs: Give richness and an extra layer of texture when diced perfectly.
- 5 medium-large pickles: Inject a delightful tang and crunch—Vlasic brand works wonderfully here.
- 1/3 cup green onion (chopped): Adds a gentle bite and freshness that perks up every spoonful.
- 1/4 cup dill (chopped): Infuses a subtle herbal note that truly brightens the salad’s flavor profile.
- 3/4 cup mayonnaise (or to taste): Binds the ingredients with creamy, slightly tangy richness; adjust as you prefer.
- Salt and Pepper (to taste): Essential seasonings to balance and enhance all the flavors.
How to Make Olivye – Ukrainian Potato Salad Recipe
Step 1: Perfectly Boil the Potatoes and Carrots
Start by boiling whole, unpeeled potatoes and carrots together in the same pot. This method keeps them from absorbing too much water and preserves their flavors. Boil for about 30 minutes or until a knife slides in and out easily without turning mushy. This step is crucial because you want tender vegetables that still hold shape once diced.
Step 2: Master the Boiled Eggs
In a separate pot, cover the eggs with salted cold water and bring it to a boil. Once boiling, turn off the heat but leave the pot covered on the burner for 15 minutes. This gentler cooking method ensures perfectly cooked yolks without that gray ring around them. Then, cool the eggs quickly in cold water to stop the cooking process and make peeling easier.
Step 3: Cool and Prep for Chopping
Remove both the vegetables and eggs from the boiling water and let them cool completely to room temperature. This resting time is important; warm ingredients will make chopping messy and can affect the salad’s texture.
Step 4: Peel Like a Pro
Peeling the boiled potatoes and carrots can be tricky, but here’s a handy tip: make a slit down the length of each carrot, then peel in a circular motion around the slit. This makes the process quicker and preserves more of the vegetable’s shape. For potatoes, a small knife or your fingers work just fine once they’re cool enough to handle.
Step 5: Dice Everything Uniformly
Chop the ham, potatoes, carrots, pickles, and eggs into equal-sized pea-like cubes. This uniform dicing is more than just aesthetic—it ensures every bite has a beautiful balance of flavors and textures, making the salad that much more enjoyable.
Step 6: Mix the Base Ingredients
Combine your diced potatoes, carrots, pickles, eggs, green onion, dill, and mayonnaise in a large bowl. Stir gently to coat everything evenly. Taste now and add extra mayonnaise, salt, or pepper if you’d like the flavors to shine brighter. This is your chance to personalize this Olivye – Ukrainian Potato Salad Recipe to your liking!
Step 7: Fold in the Peas Last
Add the peas at the last moment, folding them in carefully to avoid crushing these tender little spheres. This final touch adds freshness and keeps the salad from becoming mushy. Remember, you can always tweak this recipe by adding more pickles, onions, or herbs as you go. It’s remarkably flexible and forgiving.
How to Serve Olivye – Ukrainian Potato Salad Recipe
Garnishes
For an inviting presentation, sprinkle extra chopped dill or green onions on top. A few whole peas scattered across the surface add a playful pop of color, while a light dusting of black pepper gives a subtle visual kick. These finishing touches elevate the salad’s appeal and hint at the fresh flavors inside.
Side Dishes
Olivye is incredibly versatile and pairs beautifully with rich roasted meats, grilled sausages, or even a simple bowl of soup. It’s a traditional staple alongside hearty holiday dishes but shines equally well at casual summer picnics. The creamy, tangy salad perfectly complements crisp vegetables or fresh bread, making it a well-rounded accompaniment.
Creative Ways to Present
For something a little different, try serving Olivye in hollowed-out cucumbers or small lettuce cups for bite-sized portions perfect for entertaining. Layered parfait-style in clear glasses showcases the colorful ingredients and makes a stunning visual centerpiece. Or spread it on rye crackers for a delightful appetizer everyone will want to scoop up!
Make Ahead and Storage
Storing Leftovers
Olivye keeps beautifully in the fridge for up to three days. Store it in an airtight container to preserve freshness and prevent it from absorbing other smells. The flavors meld and deepen overnight, so leftovers often taste even better the next day.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well. Freezing can change the texture of the potatoes, eggs, and mayonnaise, leading to an undesirable, watery consistency once thawed. For best results, prepare just the amount you plan to eat within a few days.
Reheating
Because Olivye is traditionally served cold or at room temperature, reheating is usually unnecessary and not recommended. If you do prefer it slightly warmer, allow it to sit at room temperature for about 15 minutes to take the chill off before serving.
FAQs
Can I substitute ham with another protein?
Absolutely! You can use cooked chicken, turkey, or even cooked bologna for a similar texture and flavor. Some people also enjoy vegetarian versions using cooked beans or mushrooms.
Is mayonnaise necessary, or can I use something else?
Mayonnaise is traditional and provides that creamy texture signature to Olivye, but you can experiment with Greek yogurt or a mix of mayo and sour cream for a lighter twist.
What’s the best way to dice the ingredients evenly?
A sharp knife and patience are key. Cutting all ingredients into similar-sized small cubes ensures uniform texture and every bite has a balanced flavor.
Can I prepare parts of the salad in advance?
Yes! You can boil and peel the vegetables and eggs a day ahead and store them separately in the fridge. Assemble the salad just before serving for optimal freshness.
What is the origin of Olivye salad?
This beloved dish has roots in 19th-century Russian cuisine and became widely popular across Eastern Europe, including Ukraine. It’s considered a festive salad often served during holidays and special gatherings.
Final Thoughts
Making and sharing this Olivye – Ukrainian Potato Salad Recipe feels like opening the door to a little culinary tradition filled with warmth, vibrant flavors, and happy memories. Whether it’s your first time or you’ve enjoyed it many times before, this recipe invites you to savor every comforting bite and make it your own family’s favorite too. So grab your knife and chopping board—your next delicious salad adventure awaits!
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Olivye – Ukrainian Potato Salad Recipe
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 8 to 8.8 servings as a side dish
- Category: Salad
- Method: Boiling
- Cuisine: Ukrainian
Description
Olivye, also known as Ukrainian Potato Salad or Olivier, is a classic, creamy salad made with diced boiled potatoes, carrots, ham, pickles, eggs, peas, and fresh herbs, all tossed in a tangy mayonnaise dressing. This versatile and hearty salad is perfect as a side dish for family gatherings, holidays, or any occasion where a flavorful, comforting dish is desired.
Ingredients
Main Ingredients
- 1 lb ham
- 3 medium potatoes
- 4 medium carrots
- 15 oz peas (drained)
- 5 boiled eggs
- 5 medium-large pickles (Vlasic brand recommended)
- 1/3 cup green onion (chopped)
- 1/4 cup dill (chopped)
- 3/4 cup mayonnaise (or to taste)
- Salt and pepper (to taste)
Instructions
- Boil Vegetables: In a pot, boil whole unpeeled potatoes and carrots for about 30 minutes, or until a knife pierces them smoothly. Be careful not to overcook them to prevent them from becoming too soft.
- Boil Eggs: In a separate pot, place eggs in salted cold water. Bring to a boil, then turn off the heat, cover, and leave on the burner for 15 minutes. After cooking, cool the eggs in cold water.
- Cool Ingredients: Remove the boiled vegetables and eggs from the water and allow them to cool to room temperature before proceeding to chop.
- Peel Vegetables: Peel the boiled potatoes and carrots carefully using a small knife. For carrots, it helps to make a lengthwise slit and peel in a circular motion.
- Dice Ingredients: Chop ham, potatoes, carrots, pickles, and eggs into small, uniform dice about the size of peas.
- Mix Salad: In a large bowl, combine the diced potatoes, carrots, pickles, eggs, green onion, dill, and mayonnaise. Adjust the amount of mayonnaise, salt, and pepper to taste, mixing gently.
- Add Peas: Fold in the drained peas carefully at the end to avoid crushing them. Customize by adding more onions, pickles, or other ingredients if desired.
Notes
- Make sure not to overcook the potatoes and carrots to maintain texture in the salad.
- Use good quality ham for best flavor; smoked or cooked ham both work well.
- You can substitute mayonnaise with a lighter version or use Greek yogurt for a healthier option.
- Chopping all ingredients into similar-sized pea-sized pieces helps create a uniform texture and appearance.
- Allow the salad to chill for at least an hour before serving to let the flavors meld.
- Olivye can be made a day ahead and stored in the refrigerator.
