yello® apple salat olivie

Servings:

There’s a reason why you’ll find apples in potato salads from both my forebears’ neck of the woods, Eastern Europe, and those from the birthplace of the yello® apple, Japan. Salat Olivie a creamy potato salad that’s a staple of our feast tables, especially on New Year’s Eve, aka: Novii God, is similar in flavour profile to the classic ポテトサラダ" (poteto sarada). Both have that satisfying combo of waxy potatoes and veg, bound together with a creamy mayonnaise dressing and, if you’re lucky, the tangy toothsomeness of apple cubes. Not all Olivie recipes contain apple, so if you’ve got a fave without it, try adding an apple or two. The yello® apple’s sweet crunch cuts through the richness of this salad like a disco ball through the dark. It adds zing, freshness, and a little sparkle to every bite. More like Salat Oh-live-Yeah!! (That’s how you pronounce it too, might I add!)

Ingredients

▢ 500 g waxy potatoes I used kipflers on the large side
▢ 2 medium carrots
▢ 2 yello® apples cubed
▢ 1 cup peas (fresh or frozen) cooked accordingly
▢ 3-4 dill pickles cubed
▢ ½ bunch dill finely chopped (leaving some fronds for garnish)
▢ ⅓ cup whole egg Mayo see tips
▢ 1-2 tbsp pickle juice
▢ Good pinch of ground white pepper

Instructions

Boil carrots and potatoes from cold until fork tender. Medium carrots will take around 15 minutes while spuds are more like 20-25. Allow to cool enough to touch, then peel the spuds with your hands. Now dice both carrots and potatoes with a nice sharp knife.
For the dressing, whisk together the mayo with the pickle juice and white pepper and taste for seasoning.
Combine everything together in a mixing bowl, adding dressing a couple of tablespoons at a time to incorporate until you’re happy with the level of creaminess. Sprinkle with reserved dill fronds and serve

Notes

Tips

I know this seems like a lot of mayo, but remember that each person is only going to eat a little mound of it, so really, think of the mayo like glue. If you’d prefer to lighten up on the glue, you can go half and half with mayonnaise and olive or sunflower oil.

You’ll find dill pickles (not the vinegar ones) at continental delis and most supermarkets. If yours has a Kosher section, they’ll probably be there (Eskal is my pick if you can find them – they’re in a white can). Cornichons will also work – you just might need to add a little salt to the dressing to balance the flavours.

Alice is a proud Montague Farms ambassador