Created By: Amanda Moriarty & Anna Michaelidis
Date: November 5, 2023
Introduction
Kosher Russian potato salad, also known as olivye, originates from Russia. The dish was created sometime in the early 1860's by a Belgian chef of the name Lucien Olivier. The recipe was finalized in its official form when the Soviet Union was established and has been a staple dish in the Russian diet since.
Nutritional Benefits:
Eggs are a complete protein high in vitamin D (aids bone health and the immune system)
Red potatoes are filled with fiber and B vitamins (supports a healthy digestive system)
Carrots have antioxidants and carotenoids (fight against free radicals that cause cancer)
Green peas are a great source of Vitamins C and E (strengthen the immune system)
Other Benefits:
Kosher Russian potato salad is very filling and packs a lot of fiber/vitamins
The dish can last up to five days in the refrigerator
Serves a large number of people (6-8)
Costs less than $15 to make
Where To Begin
Ingredients Needed
Start by boiling potatoes and carrots until they are tender. Once cooked, let them cool and then peel and dice them into small cubes.
Boil 3 eggs for 10 minutes then allow them to cool inside an ice bath. Dice them after.
Next, cook peas until they are tender and drain them. Dice pickles into small pieces. You can use dill pickles or any other type of pickles you prefer. In a large mixing bowl, combine the diced potatoes, carrots, peas, and pickles.
Add mayonnaise to the bowl and gently mix everything together until all the ingredients are coated evenly. You can adjust the amount of mayonnaise according to your preference. Season the salad with salt and pepper to taste. You can also add a touch of mustard or vinegar for extra flavor if you like. Once everything is mixed well, cover the bowl and refrigerate the salad for at least an hour to allow the flavors to mix together. Before serving, give the salad a final stir and garnish with some fresh herbs
like parsley and chives. Enjoy!
Recipe
(serves 6-8)
 6 to 8 medium red skin potatoes, washed, skins on  2 to 3 large eggs  1 cup green peas, fresh or frozen (use frozen for lab)  2 to 3 medium carrots, peeled, trimmed, and diced into 1/4-inch pieces  4 dill pickles, finely chopped  5 tablespoons mayonnaise (or more according to taste)  Kosher or sea salt to taste  Freshly ground black pepper to taste  Pinch sugar  ½ cup fresh chives, chopped  ½ cup fresh parsley, chopped
Instructions
1. 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. 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. Drain, transfer to a bowl, and place in the refrigerator to cool.
2. While the potatoes are cooking, make the hard-boiled eggs; place the eggs in a small saucepan, cover with cold water, and bring to a boil over medium-high heat. Do not cover with a lid – this will slow down the heating process and reduce the likelihood of the shells cracking. As soon as the pot reaches a full boil, remove it from the heat. Place a lid on top and let it sit undisturbed for 15 minutes. Carefully remove the eggs from the pot with a spoon and place them into a bowl full of ice and water for about 5 minutes (or run them under cold tap water). Drain and place the eggs in a small dish in the refrigerator to cool.
3. 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. Drain in a colander and rinse under cold running water to stop the cooking process. Transfer the carrots and peas to a large bowl.
4. Take the potatoes from the refrigerator and cut into 1/4-inch dice. Add the potatoes to the bowl with the carrots and peas. Peel the hard-boiled eggs, cut into 1/4-inch dice, and add to the vegetables. Add the chopped pickles and mix well.
5. Add the mayonnaise, salt, pepper, sugar, chives, and parsley 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.
Adapted from: https://www.thespruceeats.com/russian-potato-salad-parve-2121972
Nutrition Information (per serving)
Calories: 271.7
Fat: 9 g
Saturated Fat: 1.7 g
Trans Fat: 0 g
Cholesterol: 73 mg
Sodium: 989.9 mg
Carbohydrates: 41.9 g
Dietary Fiber: 6.1 g
Sugar: 6.3 g
Protein: 8.2 g