This Olivier Salad is a delicious and easy potato salad with meat to serve at your summer BBQ! A Russian salad made with ham (or chicken, or sausage), hard boiled eggs, peas, potatoes, carrots, pickles, mayonnaise, and dill. A versatile grilling recipe from Soviet countries.
Bring a large pot of water to a boil over high heat.
While the water is heating, cut the potatoes into 3/4 inch chunks and dice the carrots.
When the water is boiling, add the potatoes and carrots. Cook until they are just fork tender, approximately 15 minutes.
Drain the potatoes and carrots. Toss them with the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Chop the hard boiled eggs. Chop up the pickles (this is easiest when using whole pickles or spears to get chunks but any shape works).
Add the eggs, peas, ham, and pickles to the potato mixture. Chill at least 30 minutes.
When ready to serve, add the mayonnaise and dill. Stir to combine and season to taste with salt ad black pepper.Add more mayonnaise if desired.
Notes
Gold potatoes are best as they are waxy and hold together better than a starchy potato, such as a russet.If you like a saucy potato salad, increase the quantity of mayonnaise.Easily make this in advance. I recommend keeping the sauce separate from the salad ingredients and stirring when serving so that the mayonnaise is not absorbed, making the potatoes mushy and the salad less saucy.