“Winter” Salad with Apples and Corn
“Winter” salad is a home cook’s spin on Olivier, the beloved Eastern European potato salad, with the usual sausage and pickles swapped for grated apple and sweet canned corn. That trade makes the familiar starter lighter and brighter: the apple brings tartness, the corn adds gentle sweetness and a golden color. It’s the kind of dish where whatever’s already in the fridge turns into something festive.
Good “Winter” salad comes down to neat knife work. The cooked vegetables should be small, evenly sized cubes so the salad looks tidy and soaks up the dressing uniformly. Boil the potatoes and carrots in their skins until tender but not falling apart, or the cubes will crumble when you toss everything together.
Swaps and tips
- Grate the apple right before mixing so the cut surface doesn’t brown; tart-sweet varieties like Granny Smith work best.
- Replace some of the mayonnaise with smetana (full-fat sour cream) or plain yogurt to lighten it and freshen the taste.
- A handful of finely chopped green onion or dill adds a lift of color and flavor.
Let the salad rest in the fridge for half an hour before serving so the flavors have time to settle together.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Boil the potatoes, eggs, and carrots, then cool them.
Cut the vegetables and eggs into small cubes, grate the apple on the coarse side of a grater, and put everything in a salad bowl.
Add the corn and mayonnaise and toss. Season with salt to taste.
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