Olivier Salad (Russian Potato Salad)- this fancy potato salad is traditionally made for holidays in all Slavic families. It is made of potatoes, eggs, carrots, sausage, pickles, peas, and mayo. Using smoked sausage in this salad ups the flavor and makes it all that much more delicious!
Cook the vegetables:
Clean potatoes & carrots with a brush and to a pot. Cover with water and boil over medium heat until vegetables are easily pierced with a fork but still have a bit of resistance, about 20-25 minutes from when the water comes to a boil. Do not overcook, or they won't keep shape in the salad.
Once cooked, drain the water and allow the vegetables to cool completely. Putting them in the freezer for about 15 minutes before cutting will help them retain their shape. Do not freeze.
Boil the eggs in a pot covered with water for 5 minutes. Drain the water, cover with cold water and allow to cool completely. Peel the eggs. Set aside.
Chop:
While the rest of the ingredients are cooking and cooling, dice the Polish sausage (I use kielbasa called "Servilat" from the Russian store; you can use your favorite) & pickles. Chop the scallions, parsley & dill. Add to a large bowl.
Dice:
Once the potatoes, carrots, and eggs have cooled down completely, dice them into small cubes ( about ¼”). Add to the bowl with the rest of the ingredients.
Dress the salad:
Add2 cups mayo, 1 tsp salt & 2 tsp pepper, and mix until everything is evenly coated. Taste and adjust the amount of mayo first and then the seasoning.
Store in an airtight container, refrigerated, until ready to serve.
Add 1 cup of water to the pot of the Instant Pot. Set a steam basket on top and place potatoes and the carrots on top.
Set the Instant Pot to Manual Pressure and cook at High Pressure for 16 minutes with the steam release valve set to "seal".
"Quick Release" the steam, check the carrots with a toothpick and if the toothpick goes in easily, then remove the carrots.
Lock the lid and turn the steam valve to "seal" again and pressure cook for another 3-4 minutes total.
"Quick release" the steam, unlock the lid and remove the potatoes to cool completely.
Add 1 cup of water to the pot, set the steam basket over the water and add the eggs.
Lock the lid, with the steam valve set to "seal".
Set Instant Pot to "Manual Pressure" and cook on "low" pressure for 5 minutes. Once the alarm beeps, allow to sit for another 5 minutes, before "quick releasing" the steam and removing the eggs to an ice cold bath to stop the cooking and to cool the eggs.
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