Nastya's Russian Olivye Salad
Nastya
A delicious and hearty Russian potato salad that makes great leftovers
Course Side Dish
Cuisine Russian
- 3 large potatoes
- 4 carrots
- 8 eggs
- 6 beef or turkey hot dots (can sub cooked chicken, Russian sausage, or vegetarian soy dogs)
- 3 large pickles
- 1 12 oz bag frozen peas, thawed
- 1.5 cups mayonnaise
- fresh dill (optional)
Boil the potatoes with the carrots in a medium pot just until tender, 20-30 min, depending on the size of the vegetables. Cook the vegetables in their skins, and don't overcook.
Hard boil the eggs. (You can easily hard boil eggs in the Instant Pot.) Peel and cool the vegetables and eggs. Drain the peas.
Dice the other ingredients.
Mix ingredients together in a large bowl with the mayonnaise.