Olivier Salad Russian Potato Salad | Easy & Authentic Recipe

Introduction

Olivier Salad, also known as Russian Potato Salad, is a classic dish that’s creamy, hearty, and full of flavor. It’s perfect for family gatherings, picnics, or any occasion that calls for a comforting side. This easy recipe breaks down all the steps for a delicious and authentic result.

A white bowl filled with a colorful potato salad mixed with diced orange carrots, white potatoes, green peas, and small bits of green herbs, all coated in a creamy dressing. On top, three slices of hard-boiled egg with bright orange yolks are neatly placed, sprinkled with chopped green onions. A silver fork rests inside the bowl on the right side. In the upper right corner, a small white bowl holds extra chopped green onions. The scene is set on a white marbled surface with a light beige cloth draped around the bottom and right edges. photo taken with an iphone --ar 4:5 --v 7

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; you can also use chopped rotisserie chicken or smoked ham, or omit to keep vegetarian)
1 cup peas (frozen and thawed)
1 ¼ cup mayonnaise
Kosher salt (to taste)

Instructions

Step 1: Place the carrots, potatoes, and eggs into a large pot of cold water. Bring the water to a boil, then reduce the heat to medium and simmer.
Step 2: Cook the eggs for 10 minutes. Afterward, carefully transfer them to an ice bath to cool completely. Cut 5 eggs into cubes and reserve the 6th for slicing and garnish.
Step 3: The carrots will take about 15 minutes to cook, and the potatoes up to 25 minutes. Both are done when a knife can easily pierce through them. Remove with tongs and let cool on a tray.
Step 4: While the vegetables cook, dice the sausage and pickles into pea-sized cubes.
Step 5: Once the vegetables and eggs have cooled, peel and dice them into pea-size cubes for consistent texture and appearance.
Step 6: Combine all ingredients, including scallions and mayonnaise, in a large bowl. Gently fold together with a spoon. Season with salt to taste. Slice the reserved egg into discs and use to garnish the salad alongside extra scallions.

Tips & Variations

Use smoked ham or rotisserie chicken instead of sausage for different flavors or to lighten the salad.
Make sure all ingredients are cut to similar sizes for the best texture and presentation.
Add a squeeze of fresh lemon juice to brighten the flavors.
Use homemade mayonnaise or a lighter dressing if you prefer a fresher, less heavy salad.

Storage

Store Olivier Salad covered in the refrigerator for up to 3 days. Because of the mayonnaise, avoid leaving it at room temperature for more than 2 hours. Gently stir before serving again, and enjoy chilled or at room temperature.

How to Serve

The image shows a close-up view of a white plate filled with a chunky salad made of small, rough pieces of yellow potatoes, orange carrots, pale green pickles, and small bits of white boiled egg, all mixed together with a creamy dressing. There are also small pieces of what looks like ham or chicken scattered throughout the salad. On one side of the plate, there are three slices of boiled egg with bright yellow yolks, garnished with chopped green onions sprinkled over the salad and eggs. The plate rests on a white marbled surface with part of a beige cloth visible beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Olivier Salad vegan?

Yes, you can omit the eggs and sausage, and replace mayonnaise with a vegan mayo alternative. Add extra veggies or beans for protein.

What type of sausage works best?

Traditional Olivier Salad often uses cooked sausage like bologna or smoked sausage, but you can use any mild-flavored cooked sausage or substitute with ham or chicken.