WTSIM: Salad Oliv’e

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I have got to say, I’m torn. The weather has been mild for the better part of the summer, and although it’s been perfect picnic weather, my garden (and local farms, too) have been suffering from poor growth this year. My poor tomatoes are just now starting to turn red. So produce has been a bit more pricey this year, but I’ve been able to eat my meals outside for the past couple of weeks. Like I said, I’m torn.

So I’ve been making a lot more picnic/cookout type dishes lately. This one is fashioned after the lovely salad of the same name at Hawa Russia, our local Russian restaurant. Great flavor, very unlike any other potato salad I’ve had. And the perfect thing to contribute to this month’s edition of Waiter, There’s Something in My…Picnic Recipes.

Salad Oliv'e

Salad Oliv’e
inspired by the dish at Hawa Russia

2 medium sized potatoes
1 c. frozen peas and carrots, thawed
2 hard boiled eggs, peeled
1 medium sized cucumber, peeled
1 medium yellow onion
2 cloves of garlic
1/4 c. dill pickles
1 small ham steak
mayonnaise, to taste
salt and pepper, to taste

Boil potatoes in their skins, and when done (should still be slightly firm), allow to cool and peel skin off. Cut potato, cucumber, eggs, onion, pickles and ham into small cubes. Cut garlic very finely. Mix all together with peas and carrots, and then add mayonnaise to taste. Season with salt and pepper to taste.

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