Olivier Salad – Russian Potato Salad is a creamy, colorful classic that brings festive cheer to any table. Every forkful is a celebration of tender potatoes and carrots mingling with crisp pickles, sweet peas, and hearty ham, all embraced by a luscious mayonnaise dressing. Whether you’re whipping it up for a cozy family dinner or a lavish holiday feast, this iconic Russian salad truly delivers comfort and nostalgia in every bite.
Ingredients You’ll Need
Making Olivier Salad – Russian Potato Salad is a joy, especially since its simple ingredients each play a starring role. The bright vegetables add great texture and color, the pickles burst with tang, and the creamy dressing brings it all together for a satisfyingly savory bite.
- 4 medium russet potatoes (peeled and diced): Choose starchy potatoes for a tender, yet distinct, base that soaks up the dressing beautifully.
- 3 large carrots (peeled and diced): Their subtle sweetness and vibrant color make every mouthful lively.
- 5 large eggs: Hard-boiled and finely chopped, eggs add creaminess, protein, and a gorgeous pop of yellow.
- 1 cup frozen peas (thawed): These bring freshness and a subtle sweetness – use petite peas for the best texture.
- 6–7 dill pickles (finely chopped): The pickles are absolutely essential for that signature tangy, briny kick.
- 1 cup cooked ham or bologna (diced): Traditional, savory, and so satisfying – swap in sausage or chicken if you’d like.
- 1/2 cup mayonnaise: Classic, creamy, and rich; feel free to adjust for your preferred level of creaminess.
- 1 tablespoon Dijon mustard (optional): Just a hint deepens flavor and adds a gentle zing – highly recommended if you love a tiny bit of bite.
- Salt and black pepper to taste: Taste as you go so the flavors really sing together.
- Chopped fresh dill or parsley for garnish (optional): Finishes the salad with herbal brightness and an eye-catching look.
How to Make Olivier Salad – Russian Potato Salad
Step 1: Cook the Potatoes and Carrots
Start by placing your diced potatoes and carrots into a large pot of salted water. Bring them up to a gentle boil – the salt is important for adding flavor from the inside out. Simmer for about 10–12 minutes, or until the veggies are just fork-tender. You want them cooked but still holding their shape, so keep a close eye! Drain them and let them cool completely; this keeps the salad from turning mushy and helps everything combine evenly later on.
Step 2: Boil and Chop the Eggs
While your vegetables are cooling, prepare the eggs. Cover them with cold water in a saucepan and bring to a rolling boil, then remove from heat and cover the pan. Let the eggs sit in their hot bath for 10–12 minutes, which guarantees firm yet creamy yolks. Chill them quickly in an ice bath – this makes peeling a breeze! Once cooled, peel and finely chop the eggs.
Step 3: Mix in the Veggies, Eggs, Peas, Pickles, and Ham
Get out a large mixing bowl and combine your cooled potatoes and carrots. Add the chopped eggs, sweet peas, finely diced pickles, and your diced ham or bologna. Every ingredient brings something unique: color, crunch, and heartiness. Take a moment to admire the mosaic you’ve created – it’s as satisfying to look at as it is to eat!
Step 4: Dress and Season
Add the mayonnaise and that optional Dijon mustard for extra flavor depth. Mix everything gently but thoroughly, making sure the dressing evenly coats all the bits and pieces. Now season to taste with salt and black pepper—this is your chance to make the salad truly your own.
Step 5: Chill and Garnish
Cover the bowl and slide your Olivier Salad – Russian Potato Salad into the fridge for at least an hour. This chilling time lets all the beautiful flavors meld and deepen. Before serving, give it a gentle stir and top with chopped fresh dill or parsley for a bit of freshness and color.
How to Serve Olivier Salad – Russian Potato Salad
Garnishes
A sprinkle of freshly chopped dill or parsley wakes up both the flavor and presentation, but you can also go a step further. Try sliced pickles, a few halved boiled eggs on top, or a little extra cracked black pepper for more color and drama.
Side Dishes
Olivier Salad – Russian Potato Salad is famously versatile as part of a bigger spread. Serve alongside crusty rye bread, roasted meats, or grilled fish. It’s lovely with blini, smoked salmon, or as part of a lively assortment of Eastern European appetizers.
Creative Ways to Present
Get playful and mold the salad into domes or scoop into lettuce cups for finger food fun. For special occasions, serve it inside hollowed-out bell peppers or use a ring mold for neat, dramatic plating. Don’t hesitate to dress it up and let your creativity shine!
Make Ahead and Storage
Storing Leftovers
Store any extra Olivier Salad – Russian Potato Salad in an airtight container in the refrigerator. It will stay delicious and fresh for up to three days, and some say it’s even tastier on day two when all the flavors have truly blended together.
Freezing
Freezing isn’t recommended for this salad, as the creamy dressing and tender vegetables can separate and get watery when thawed. If you must freeze, do so before adding the mayo, then mix in fresh dressing after defrosting for the best texture.
Reheating
Great news: Olivier Salad – Russian Potato Salad is meant to be served chilled or at room temperature, so there’s no need to reheat! Simply give it a gentle stir if it’s been refrigerated for a while, and refresh the garnish before serving again.
FAQs
Can I make Olivier Salad – Russian Potato Salad vegetarian?
Absolutely! Just skip the ham or bologna, or replace it with diced cooked mushrooms or your favorite protein-rich vegetarian substitute. The salad will still be incredibly satisfying and loaded with flavor.
Is Dijon mustard necessary?
Dijon mustard is optional, but it’s a recommended add-in if you enjoy a little zesty complexity in your salads. It won’t overpower, but gives the mingling flavors a subtle boost.
Can I use other types of pickles?
Yes, while classic dill pickles bring the traditional flavor, you can experiment with bread-and-butter pickles or cornichons for a slightly different twist. Just be sure to chop them finely so their brininess is evenly distributed.
How far ahead can I make this salad?
Olivier Salad – Russian Potato Salad is perfect for making ahead! Prepare it up to 24 hours in advance and keep it chilled. The resting time actually enhances the flavors and makes serving stress-free on busy days.
What protein swaps work well for this salad?
If you’re not a fan of ham or bologna, cooked chicken, turkey, or even smoked sausage are all delicious alternatives. Try to match the dice size to ensure a harmonious bite with the rest of the ingredients.
Final Thoughts
If you love delighting family and friends with timeless comfort food, Olivier Salad – Russian Potato Salad deserves a place on your table. Every spoonful is creamy, tangy, and perfectly satisfying. I can’t wait for you to try this inviting classic and see just how quickly it disappears!
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Olivier Salad – Russian Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 8 servings
- Category: Salad
- Method: Boiled
- Cuisine: Russian
- Diet: Non-Vegetarian
Description
A classic Russian dish, Olivier Salad, also known as Russian Potato Salad, is a hearty and flavorful dish perfect for gatherings and celebrations. This creamy salad combines potatoes, carrots, eggs, peas, pickles, and ham or bologna, all tossed in a rich mayonnaise dressing.
Ingredients
Potato and Carrot Mixture:
- 4 medium russet potatoes (peeled and diced)
- 3 large carrots (peeled and diced)
Additional Ingredients:
- 5 large eggs
- 1 cup frozen peas (thawed)
- 6–7 dill pickles (finely chopped)
- 1 cup cooked ham or bologna (diced)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- Salt and black pepper to taste
- Chopped fresh dill or parsley for garnish (optional)
Instructions
- Cook Potatoes and Carrots: Boil diced potatoes and carrots until fork-tender, then drain and cool.
- Prepare Eggs: Boil eggs, cool in an ice bath, peel, and chop finely.
- Combine Ingredients: In a bowl, mix potatoes, carrots, eggs, peas, pickles, and ham. Add mayonnaise and mustard, if using, and season.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with fresh herbs if desired.
Notes
- Try using diced chicken or sausage as a variation.
- Adjust mayo for a lighter version or substitute with Greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 115mg
