This is a popular cold dish in Russia, but was actually crated by a Frenchman, Monsieur Olivier, at his Moscow restaurant, L'Ermitage, in the late 1800's. He then went on to cook for Russia's last czar, Nicholas ll. The original recipe called for 6-8 oz. chicken,diced, but I have left it out, to make this vegetarian. Feel free to add the chicken back in, if you like!

Ingredients

medium waxy potatoes↗2
carrots, trimmed↗3
sweet onion, chopped↗1⁄4 cup
cucumber, seeded, diced↗1
large deli style pickle, diced↗1
frozen peas, thawed (or canned, drained peas)↗1⁄2 cup
hard-boiled eggs, peeled, diced2
sprigs fresh dill, chopped (or 1 tsp. dried)↗4
sprigs parsley, chopped↗6
mayonnaise↗1⁄2 cup
white wine vinegar↗2 tablespoons
salt↗
pepper↗

Step-by-step instructions

1
Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots.
2
Move vegetables as done to a plate and let cool completely.
3
Discard cooking water.
4
Peel the potato and carrots and cut each into 1/4" dice.
5
Transfer vegetables to a large bowl.
6
Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined.
7
Season to taste with salt and pepper.
8
Cover and refrigerate until well chilled.
9
Adjust seasonings.
10
Transfer to a serving dish. Enjoy!

Source: food.com

Original recipe ↗

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