Kosher Russian Potato Salad (Parve) Recipe
A kosher vegetarian Russian potato salad, also known as olivye, combines diced potatoes, hard-boiled eggs, peas, carrots, dill pickles, and mayonnaise.
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Instructions
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Boil potatoes in a large pot, covered with 2 inches of cold water, until easily pierced (20-40 minutes). Drain, cool, then peel and dice into 1/4-inch pieces.
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Boil eggs in a small saucepan with cold water for 2 minutes, then simmer covered for 10 minutes. Drain, cool in ice water, then peel and dice into 1/4-inch pieces.
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Boil chopped carrots in a small saucepan, covered with 1 inch of cold water. Add fresh peas and simmer until tender (6-8 minutes). Drain and rinse with cold water.
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Combine diced potatoes, eggs, carrots, peas, and chopped pickles in a large bowl.
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Stir in mayonnaise, salt, pepper, and sugar. Taste and adjust seasonings or mayonnaise.
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Cover and refrigerate until serving.