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Gluten-Free Russian Potato Salad (Olivier Salad)

A classic Russian salad made gluten-free with a creamy dressing and filled with potatoes, vegetables, and eggs.

45m6 servings
Contains dairyContains egg
380 cal|12g protein|30g carbs|25g fat|4g fiber

Ingredients

  • 3 medium Potatoes, boiled and diced
  • 2 medium Carrots, boiled and diced
  • 4 large Hard-boiled eggs, diced
  • 1 cup Canned peas, drained
  • 0.75 cup Dill pickles, diced
  • 0.75 cup Mayonnaise
  • 0.25 cup Sour cream
  • 1 tsp Mustard
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
  • 2 tbsp Fresh dill, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a large bowl, combine the 3 medium Potatoes, which have been boiled and diced, the 2 medium Carrots, which have been boiled and diced, the 4 large Hard-boiled eggs, which have been diced, the 1 cup Canned peas, drained, and the 0.75 cup Dill pickles, diced.
  2. 2In a separate medium bowl, whisk together the 0.75 cup Mayonnaise, the 0.25 cup Sour cream, the 1 tsp Mustard, the 0.5 tsp Salt, and the 0.25 tsp Black pepper until smooth.
  3. 3Pour the mayonnaise mixture over the potato and vegetable mixture in the large bowl. Stir gently with a spoon or spatula until all the ingredients are evenly coated and well combined.
  4. 4Cover the large bowl with plastic wrap or a lid. Place the bowl in the refrigerator and chill for at least 1 hour. This allows the flavors to meld together.
  5. 5Before serving, uncover the chilled potato salad. Garnish the top with the 2 tbsp Fresh dill, chopped.

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