Easy Olivier Salad (Russian Potato Salad) Recipe

Introduction

Olivier Salad, also known as Russian Potato Salad, is a classic dish perfect for gatherings and family meals. This easy recipe combines tender potatoes, eggs, and pickles with a creamy mayonnaise dressing for a delicious, comforting salad.

Ingredients

• 5 medium Yukon potatoes (boiled and diced)
• 3 medium carrots (boiled and diced)
• 6 eggs (hard-boiled and diced)
• 8 dill pickles (diced)
• 3 scallions (diced)
• 2 cups sausage (diced; optional: chopped rotisserie chicken or smoked ham, or omit for vegetarian)
• 1 cup peas (frozen and thawed)
• 1 ¼ cup mayonnaise
• Kosher salt (to taste)

Instructions

1. Step 1: Place the carrots, potatoes, and eggs into a large pot of cold water. Bring the water to a boil, then reduce heat to medium and simmer.
2. Step 2: Cook the eggs for 10 minutes. Transfer them to an ice bath to cool completely. Dice 5 eggs and reserve the 6th egg for slicing and garnishing.
3. Step 3: Cook carrots for about 15 minutes and potatoes for up to 25 minutes. They’re done when a knife easily pierces them. Remove with tongs and let cool on a tray.
4. Step 4: While vegetables cook, dice the sausage and pickles into pea-sized cubes.
5. Step 5: Once cooled, peel and dice the potatoes, carrots, and eggs into pea-sized pieces for uniform texture and appearance.
6. Step 6: In a large bowl, combine all ingredients including scallions and mayonnaise. Fold gently to mix. Season with kosher salt to taste.
7. Step 7: Slice the reserved egg into disks and use to garnish the salad along with extra scallions.

Tips & Variations

• For a lighter version, substitute half the mayonnaise with Greek yogurt.
• Use smoked ham or rotisserie chicken instead of sausage for a different flavor.
• Make sure all diced ingredients are roughly the same size for the best presentation and texture.
• Chill the salad for an hour before serving to let the flavors meld.

Storage

Store the salad covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. If the salad thickens after sitting, gently stir and add a little additional mayonnaise or a splash of water to loosen it before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Olivier Salad ahead of time?

Yes, this salad tastes even better after resting for a few hours or overnight in the fridge, allowing the flavors to meld together.

Is this salad suitable for vegetarians?

It can be made vegetarian by omitting the sausage and using extra vegetables or peas for added texture and flavor.

Easy Olivier Salad (Russian Potato Salad) Recipe

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★★★★★

4.5 from 128 reviews

• Author: lilan
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Easy Olivier Salad, also known as Russian Potato Salad, is a classic and hearty dish made with boiled potatoes, carrots, hard-boiled eggs, pickles, sausage, peas, scallions, and creamy mayonnaise. This salad is perfect as a side dish or a light meal and is known for its rich flavors and satisfying texture.

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Ingredients

Scale 1x2x3x

Vegetables and Eggs

• 5 medium Yukon potatoes, boiled and diced
• 3 medium carrots, boiled and diced
• 6 eggs, hard-boiled and diced (plus 1 egg sliced for garnish)
• 8 dill pickles, diced
• 3 scallions, diced
• 1 cup frozen peas, thawed

Meat

• 2 cups sausage, diced (alternatively use chopped rotisserie chicken or smoked ham, or omit for vegetarian)

Other

• 1 ¼ cup mayonnaise
• Kosher salt, to taste

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Instructions

1. Boil Vegetables and Eggs: Place the carrots, potatoes, and eggs into a large pot of cold water. Bring the water to a boil, then reduce heat to medium and simmer. Cook the eggs for 10 minutes.
2. Cool Eggs: After boiling, carefully transfer the eggs to an ice bath to cool completely. Reserve one egg for garnish by slicing it into rings, and dice the remaining five eggs.
3. Cook Carrots and Potatoes: Continue cooking the carrots for about 15 minutes and potatoes for up to 25 minutes until easily pierced with a knife. Remove with tongs and set onto a tray to cool.
4. Prepare Sausage and Pickles: While the vegetables cook, dice the sausage and pickles into pea-sized cubes for uniform texture.
5. Dice Cooled Vegetables and Eggs: Once cooled, peel and dice the carrots, potatoes, and eggs into pea-sized cubes, ensuring all ingredients have consistent sizing for the best flavor and appearance.
6. Combine Ingredients: In a large mixing bowl, add all diced vegetables, eggs, sausage, pickles, scallions, peas, and mayonnaise. Fold gently with a spoon until evenly combined. Season with kosher salt to taste.
7. Garnish and Serve: Slice the reserved egg into disks and place on top of the salad along with some extra scallions for garnish. Serve chilled or at room temperature.

Notes

• For a vegetarian version, omit the sausage and add more peas or additional vegetables like celery.
• You can substitute sausage with rotisserie chicken or smoked ham according to preference.
• Ensure all diced ingredients are similar in size for balanced texture and mouthfeel.
• Use kosher salt to taste and adjust according to your preference.
• The salad tastes best after chilling in the refrigerator for at least an hour to allow flavors to meld.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Russian

Keywords: Olivier Salad, Russian Potato Salad, Potato Salad, Mayonnaise Salad, Traditional Russian Salad, Creamy Potato Salad