Potato Salad With Peas And Carrots Recipe How to Make Dairy-Free Russian Potato Salad Known as Olivye

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Prep:
20 mins

Cook:
40 mins

Total:
60 mins

Servings:
6
to 8 servings

Nutrition Facts (per serving)
274 Calories
9g Fat
42g Carbs
8g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 6
to 8
Amount per serving
Calories 274
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 73mg 24%
Sodium 293mg 13%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 8g
Vitamin C 21mg 103%
Calcium 61mg 5%
Iron 3mg 15%
Potassium 1086mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are endless variations to olivye, or Russian potato salad and this recipe is just one. Precision with the ingredient quantities isn’t important—use what you’ve got and adjust to taste!

Fresh herbs, such as dill, chives, or parsley, are great additions to the salad and offer a big flavor boost. You can use canned or frozen peas and carrots as a shortcut, but the salad’s texture and flavor are better with freshly cooked carrots and peas. 

You can use any type of waxy potato for this recipe. For visual interest, try mixing a few different varieties, such as red-skinned, Yukon Gold, and purple potatoes, as pictured here. 

If you’d like to serve this salad on Shabbat but don’t have time to prepare everything in advance, boil then refrigerate the potatoes and eggs (and peas and carrots, if using fresh) on Friday afternoon. Assemble the salad on Saturday morning, and chill until Shabbat lunch.

Ingredients

  • 6 to 8 medium potatoes, skins on

  • 2 to 3 large eggs

  • 1 cup green peas, fresh or frozen

  • 2 to 3 medium carrots, peeled, trimmed, and diced into 1/4-inch pieces

  • 4 dill pickles, finely chopped

  • 5 tablespoons mayonnaise, or more to taste

  • Kosher salt, or sea salt, to taste

  • Freshly ground black pepper, to taste

  • Pinch sugar

Steps to Make It

  1. Gather the ingredients.

    Kosher Russian Potato Salad (Parve) Recipe ingredients

    The Spruce / Julia Hartbeck


  2. Place the potatoes (with their skins on) in a large pot or Dutch oven. Cover with 2 inches of cold water, and bring to a boil.

    potatoes cooking in a pot of water

    The Spruce / Julia Hartbeck


  3. Reduce the heat and simmer until the potatoes are easily pierced with a knife, about 20 to 40 minutes depending on the size of the potatoes.

    potatoes cooking in a pot of water

    The Spruce / Julia Hartbeck


  4. Drain, transfer to a bowl, and place in the refrigerator to cool. 

    cooked potatoes in a bowl

    The Spruce / Julia Hartbeck


  5. While the potatoes are cooling, make the hard-boiled eggs; place the eggs in a small saucepan, cover with cold water, and bring to a boil. Allow the eggs to cook for 2 minutes, reduce the heat to low, and simmer, covered for 10 minutes more.

    eggs boiling in a pot

    The Spruce / Julia Hartbeck


  6. Drain and place the eggs in a small bowl of ice water to cool.

    eggs in a bowl of ice water

    The Spruce / Julia Hartbeck


  7. Place the chopped carrots in a small saucepan and cover with enough cold water to cover by 1 inch. Bring to a boil. Add the fresh peas (if using frozen peas, don’t cook them, just add to the salad with the eggs), lower the heat, and simmer until the carrots and peas are tender, about 6 to 8 minutes.

    carrots cooking in a pot

    The Spruce / Julia Hartbeck


  8. Drain in a colander and rinse under cold running water to stop the cooking process. Transfer the carrots and peas to a large bowl. 

    peas and carrots in a bowl

    The Spruce / Julia Hartbeck


  9. Take the potatoes from the refrigerator, peel, and cut into 1/4-inch dice. Add the potatoes to the bowl with the carrots and peas.

    diced potatoes added to the bowl with the carrots and peas

    The Spruce / Julia Hartbeck


  10. Add the potatoes to the bowl with the carrots and peas. Peel the hard-boiled eggs, cut into 1/4-inch dice.

    cut eggs into pieces

    The Spruce / Julia Hartbeck


  11. Add chopped egg to the vegetables along with chopped pickles and mix well.

    potato salad ingredients in a bowl

    The Spruce / Julia Hartbeck


  12. Add the mayonnaise, salt, pepper, and sugar to the bowl. Gently toss together. Taste the salad and adjust the seasonings, or add more mayonnaise if you prefer a creamier salad. Cover and refrigerate until ready to serve.

    Kosher Russian Potato Salad (Parve) in a bowl

    The Spruce / Julia Hartbeck


 

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