Olivye Salad: classic Ukrainian potato salad; rich in flavor, creamy and tender ingredients! This salad is a must at big gatherings, holidays and just any day of the week!
Do not peel the vegetables. In a medium pot, place 2 large potatoes and 2 large carrots. Cover with water, bring to a boil over medium-high heat, reduce the heat to low. Cook the carrots for 15-20 mins and take out with kitchen tongs or couple forks, and potatoes for 30-35 mins. (Pierce with knife to check if vegetables are cooked through before taking them out. Do not overcook!) Boil 7 eggs according to this post, “Perfect Hard-Boiled Eggs”. In a medium saucepan, place 1 (15 oz) ballpark franks covered with water. Bring to a boil, cook for 2 mins and drain once cooked. Let the cooked ingredients stand at room temperature to cool before peeling and chopping.
Thinly slice 46 oz jar kosher pickles (8-9 pickles). Chop the pickles onto the Chop Wizard and transfer into a sieve lined with a soup bowl. Set aside for pickles to release the excess liquid. Peel potatoes, carrots and eggs. Thinly slice 1 large yellow onion, 15 oz chicken/pork franks, 2 large carrots, 2 large Yukon potatoes, and 7 boiled eggs. Chop the sliced ingredients using the chop wizard and transfer into large salad bowl. Squeeze the juices from the pickles with your hands and add to the salad. (it’s important you do this step to prevent the salad from dripping with excess amount of pickle juice). Rinse 15 oz canned peas in cold water and add to the salad.
%COPYYEAR% OLGA IN THE KITCHEN