Gluten-Free Olivier Salad (Russian Potato Salad)

Ingredients

• 3 medium Potatoes, boiled and diced
• 2 medium Carrots, boiled and diced
• 1 cup Frozen peas, thawed
• 1 cup Dill pickles, diced
• 4 large Hard-boiled eggs, diced
• 1 cup Cooked ham, diced
• 1/2 cup Mayonnaise
• 1/4 cup Sour cream
• 1 teaspoon Dijon mustard
• 2 tablespoons Fresh dill, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1In a large bowl, combine the 3 medium boiled and diced Potatoes, the 2 medium boiled and diced Carrots, the 1 cup thawed Frozen peas, the 1 cup diced Dill pickles, the 4 large diced Hard-boiled eggs, and the 1 cup diced Cooked ham.
2. 2In a separate small bowl, whisk together the 1/2 cup Mayonnaise, the 1/4 cup Sour cream, the 1 teaspoon Dijon mustard, the 2 tablespoons chopped Fresh dill, the 1/2 teaspoon Salt, and the 1/4 teaspoon Black pepper. Continue whisking until the dressing mixture is smooth and well combined.
3. 3Pour the dressing mixture from the small bowl over the combined ingredients in the large bowl. Using a large spoon or spatula, gently mix all the ingredients until they are evenly coated with the dressing.
4. 4Cover the large bowl tightly with plastic wrap or a lid. Place the covered bowl in the refrigerator for at least 30 minutes to allow the flavors to blend and the salad to chill thoroughly.
5. 5Serve the Olivier Salad cold.

Related Guides