Brunch, Eggs, Food, Recipes, Salad, Side dishes, Vegetables

Colorful Potato Salad

Colorful potato salad Ronit PensoMost potato salads are, how shall we put it politely, “aesthetically challenged”… They are pale and heavy, with way too much mayonnaise and in many cases, too much sugar.
Here is a lighter and more colorful version, inspired by a Russian potato salad, named “Olivier” after the Belgian chef who created it when working in Moscow. The original salad contained many rare and expensive ingredients, so later on more down to earth versions were created. The majority of these versions contain a large amount of cold cuts and canned peas and carrots, and even though they are more colorful than the average potato salad, they are still quite heavy.

The following version is much lighter and fresher looking. It doesn’t contain cold cuts, has less mayonnaise and a refreshing addition of mustard, fresh lemon juice and fresh dill. The canned peas and carrots are replaced with frozen ones, which have fresher taste and color – and better nutritional values. The result is colorful, light, fresh and easy to make.

The salad is perfect for brunch, served it as is, or with cold cuts, grilled meats, fish or seafood. If not serving immediately, keep the salad in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

Serves: 6
Prep time: 30 minutes
Cooking time: 15 minutes

6 medium size red skin potatoes, unpeeled
3 eggs, at room temperature
½ tsp vinegar + dash of salt
½ cup mayonnaise (I prefer Hellmann’s)
1 tsp heaped Dijon mustard
2 Tbs fresh lemon juice
1 tsp salt
½ tsp freshly ground black pepper
1 ½ cups frozen peas and carrots, thawed and drained
1/3 cup chopped dill pickles (unsweetened), or capers
2 Tbs fresh dill, chopped

1. Place the potatoes in a pot and cover with water. Bring to the boil, lower the heat to medium and cook for about 15 minutes, until the potatoes are cooked, but still keep their shape. (Check with a skewer or toothpick). Drain and let cool to room temperature. Peel (the skin comes off very easily once they’re cooked) and cut into medium sized cubes. Place in a bowl.

2. Place the eggs in a small pot, cover with water and add the vinegar and salt. Bring to the boil, lower the heat to medium-low and cook for 8 minutes. Drain and cover with very cold water. Once the eggs are cooled, peel and chop them roughly, and add to the bowl with the potatoes.

3. Add all the rest of the ingredients and mix gently. Taste and adjust seasoning if needed. Serve at room temperature.

Colorful Potato Salad Ronit Penso

16 thoughts on “Colorful Potato Salad”

  1. NUM! I love potato salad of any kind – except sweet! Potatoes go with so many things that it is always handy to cook extras for a quicky side dish. Never thought of using capers. I have an opened jar in the fridge. Now’s my chance to use them!


    1. I agree about no for sweet potato salads – something in there just doesn’t work well.
      Here I find that the acidity of capers/pickles helps with “cutting” the heaviness of the mayonnaise, and it adds a bit of a crunch as well.
      I hope you’ll enjoy the result! 🙂


      1. I usually use Cole slaw dressing instead of mayonnaise, which I never seem to have around. It’s good in almost anything that would require mayo. I love the extra tang of the lemon. Good as a sandwich moistened, too. I don’t use it often, so a pint jar of refrigerated dressing lasts a couple of months.


  2. Agreed. I make almost everything myself, and formerly (when I had a teenaged boy eating machine) made mayonnaise by the gallon, but find that the effort involved in making dressings requires that I make a huge amount of it to make it worthwhile, so end up with too much. The Lighthouse refrigerated dressings are just right in volume and stay fresh for a long time. I get the jalapeño ranch and sometimes, honey mustard, too, and use all three for the occasional base for something else. Rarely do they go on salads – usually eat our salads either plain or with a splash of balsamic or citrus vinegar.

    I use the Cole slaw dressing as a base for when I want to mix up just a couple of tablespoons of something that I dream up and want to try out. The honey mustard was on sale this time, so grabbed that, although I usually do that from the Cole slaw dressing base as well. There is a reddish, spicy Safeway brand mustard that really peps up a dressing/moistener. I put it into my chicken salad for a guest luncheon yesterday. Gave it a glorious zing!


  3. Such a beautiful potato salad Ronit! Looks so much more appetizing than the typical “5 shades of yellow” seen on many tables. 🙂 That little splash of vinegar you add is a great idea!


    1. “5 shades of yellow” – such an accurate term 😀
      The vinegar is meant for cooking the eggs (makes peeling much easier), but of course you can add it to the salad too. For me, the more acidity, the better! 🙂


  4. I do love potato salad but you’re right. Most have far too much mayo for my taste and all are far too similar. Yours easily solved both problems and I like the addition of the peas and carrots. I also agree with your comment about the more acidity the better. How true! 🙂


    1. I actually like the added bit of sweetness, but I if I have nice fresh carrots, I sometimes cook them with the with the potatoes instead of the frozen ones. On the whole it’s a very versatile recipe, with so many variations, it’s easy to make it according to one’s taste. 🙂

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.