Vegetable Salad with Egg
Meet the lighter cousin of Olivier (Russian potato salad): less mayonnaise here, because sour cream carries part of the dressing, and the sweet-tart lift comes from apple and pickled cucumbers rather than brined ones. The recipe is written for a single serving, so scale it up for a crowd by multiplying every weight.
One structural tip that keeps it neat: whisk the dressing — sour cream, mayo, and mustard — separately and fold it in only at the end, so the salad doesn’t go soupy.
Boil the potatoes and carrots in their skins and cool them fully before dicing, so the cubes hold their shape. Choose a firm, tart apple (Granny Smith stands in perfectly for Antonovka) and cut it last so it doesn’t brown. Serve chilled, finished with egg wedges and chopped green onion.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Cut the boiled potatoes and carrots, the peeled cucumbers, and the apple into cubes, and finely chop the hard-boiled egg.
Pour over the mayonnaise mixed with the sour cream and seasonings, and gently fold everything together.
Transfer to a salad bowl, sprinkle with chopped green onion, and garnish with egg wedges.
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