Ukrainian Potato Salad (Olivye)
A fantastic side dish, lunch or a light dinner. This creamy, tangy creation is the best potato salad that you will ever make. Created in pre-Revolutionary times and treasured for it's often hard to find ingredients under the Soviet regime, this is a treat that my family still typically makes on special occasions. But, the irony of it all is that it's full of delicious ingredients that you most likely already have in your fridge and pantry.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and ½ inch diced
- 2 tbs pickle juice
- 5 hard boiled eggs, 1/2 inch diced
- 4 kosher dill pickles, 1/2 inch diced
- 1½ cups frozen peas, defrosted
- ½ cup shallots, small-diced
- 2 tbs fresh dill, chopped (plus extra for serving)
- 2 cups roasted chicken, 1/2 inch diced (optional). You can easily substitute ham if you'd like or leave it out completely for a vegetarian option.
- 1 cup mayonnaise
- ⅓ cup sour cream
- kosher salt
- freshly cracked black pepper
Instructions
- Place the potatoes in a large pot, cover with water and add 1½ teaspoons salt. Bring to a boil over medium heat. Lower the heat and allow the potatoes to simmer until slightly tender when pierced with a fork (about 10 minutes).
- Drain the potatoes and place them in a large bowl. Sprinkle the pickle juice immediately over the potatoes. Gently mix. Allow the potatoes to cool for about 10-15 minutes.
- In a small bowl, combine the mayonnaise, sour cream, 1 teaspoon salt and ½ teaspoon pepper.
- Add the eggs, pickles, peas, shallots, dill, chicken (if using) and dressing to the potatoes. Gently stir to combine. Adjust the salt and pepper to taste.
- Cover and refrigerate for 2-3 hours to allow the flavors to meld. Sprinkle with additional dill and serve.*My family prefers this salad straight out of the fridge but it's also delicious at room temperature.