Photography by Jason Little | Food Styling by Johanna Brannan Lowe
This cool, creamy side dish is packed with potatoes, crunchy vegetables and a little bacon to honor the flavors of the traditional Ukrainian recipeolivye.
Servings: 12 Serving size: ½ cup (120 grams) Prep time: 1 hour Cooking time: 25 minutes
Ingredients
1 tablespoon salt
2 large white potatoes
2 medium carrots, peeled and snapped in half
1 cup frozen sweet peas
2 strips center-cut bacon, cooked
3 large hard-boiled eggs, peeled
½ cup diced sweet onion
½ cup diced pickles (about 5 baby dill pickles)
1¼ cup diced English cucumber
¼ cup mayonnaise
½ cup 2% Greek yogurt
⅛ teaspoon coarse salt
¼ teaspoon ground black pepper
Instructions
Bring an 8-quart stockpot of water and 1 tablespoon salt to a boil.
Carefully add potatoes and boil about 20 minutes, until potatoes are fork tender. Add carrots during the last 10 minutes of cooking.
Using a large slotted spoon or skimmer, remove carrots and potatoes, transfer to a bowl and place in refrigerator to cool.
Add peas to the boiling water and cook 5 to 7 minutes or until softened. Drain and let cool on the counter.
Peel skins off the cooled potatoes. Dice potatoes, carrots, cooked bacon and boiled eggs into uniform pieces, about ¼ inches.
Place diced ingredients in a large bowl with onion, pickles, cucumber and cooked peas.
In a medium bowl, stir mayonnaise, Greek yogurt, salt and pepper until combined.
Gently fold dressing into diced ingredients using a spatula, taking care not to mash potatoes.
Cover and refrigerate at least 2 hours before serving.
Marisa Moore, MBA, RDN, LD, is based in Atlanta and specializes in culinary nutrition, communications and consulting. She blogs at marisamoore.com. Follow her on Instagram and Twitter.
