Creamy Potato and Vegetable Salad with Ham

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Ingredients

• 4 medium potatoes, peeled

• 3 medium carrots, peeled

• 4 large eggs

• 1 cup frozen or fresh peas

• 8 ounces cooked ham, diced into small cubes

• 4 medium dill pickles, diced

• Salt to taste

• Black pepper to taste

• 1 cup mayonnaise, preferably full-fat

• 1 tablespoon pickle juice (optional, for extra tang)

• 1 teaspoon Dijon mustard (optional, adds depth)

Instructions

1. Step 1: Boil the Potatoes and Carrots Place the peeled potatoes in one pot and the peeled carrots in another. Cover both with cold salted water and bring to a boil over high heat. Reduce to medium and cook the potatoes for 15-20 minutes until fork-tender but not falling apart. The carrots will need about 15 minutes. You want them cooked through but still holding their shape. Here's a tip: slightly undercooking is better than overcooking, as mushy vegetables will turn your Olivier salad into mush.
2. Step 2: Cook the Eggs While the vegetables are cooking, place the eggs in a small pot and cover with cold water by about an inch. Bring to a boil, then immediately remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to stop the cooking process. This method gives you perfectly cooked eggs with bright yellow yolks and no green ring.
3. Step 3: Prepare the Peas If using frozen peas, simply place them in a bowl and pour boiling water over them. Let sit for 2-3 minutes, then drain. Fresh peas should be blanched in boiling water for 2 minutes. The peas add sweetness and a pop of color, so don't skip them.
4. Step 4: Cool and Dice Everything This is where patience pays off. Let all your cooked ingredients cool completely before dicing. Warm ingredients will cause the mayonnaise to separate and turn watery. Once cooled, dice the potatoes, carrots, and eggs into small, uniform cubes, about 1/4 to 1/2 inch. Consistency in size matters for even distribution of flavors. Dice your ham and pickles to match.
5. Step 5: Mix the Salad In a large mixing bowl, combine the diced potatoes, carrots, eggs, ham, peas, and pickles. Gently fold everything together. Add the mayonnaise and carefully mix until all ingredients are coated. The key word here is "gently." You want to fold, not stir aggressively, or you'll end up with broken pieces and a less appealing texture. Season with salt and pepper to taste. If you like a tangier flavor, add that tablespoon of pickle juice now.
6. Step 6: Chill Before Serving Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before serving. This chilling time is crucial for the traditional Russian potato salad because it allows the flavors to blend beautifully. The salad will taste good immediately, but it truly shines after resting.

Nutrition

Calories: ' + d.