Russian Salad Recipe (Olivier Salad)
This creamy Russian Salad recipe, also known as Olivier Salad, is packed with tender potatoes, carrots, eggs, peas, dill pickles and ham in a tangy mayonnaise dressing. It’s an easy make-ahead side dish for holidays, picnics, potlucks and parties.
Servings: 8
Cost: $12
Equipment
- Large stockpot
- Medium saucepan
- large mixing bowl
- small mixing bowl
- chef's knife
- cutting board
- silicone spatula or large spoon
Ingredients
- 3 medium potatoes peeled or unpeeled
- 2 large carrots peeled
- 4 large eggs
- 1 cup cooked ham bologna or chicken, diced
- 1 cup frozen peas thawed
- 3/4 cup dill pickles finely diced
- 1/3 cup finely diced onion optional
- 3/4 cup mayonnaise plus more as needed
- 1 tablespoon Dijon mustard optional
- 1 tablespoon pickle juice or lemon juice
- Salt and freshly ground black pepper to taste
- Fresh dill for garnish
Instructions
- Place the potatoes and carrots in a large pot and cover them with cold water. Bring the water to a boil and cook until the vegetables are fork-tender. Begin checking the carrots after 12 minutes and remove them once tender. Continue cooking the potatoes as needed, about 20 to 25 minutes total depending on their size.
- While the vegetables cook, place the eggs in a medium saucepan and cover them with water. Bring the water to a boil, then turn off the heat and cover the pan. Let the eggs stand for 10 to 12 minutes.
- Transfer the eggs to an ice bath. Let the potatoes, carrots and eggs cool completely. Peel the eggs and peel the potatoes if they were cooked with their skins on.
- Dice the cooled potatoes, carrots and eggs into small, similarly sized cubes.
- Add the potatoes, carrots, eggs, ham, peas, pickles and onion, if using, to a large mixing bowl. Toss gently to combine.
- In a small bowl, stir together the mayonnaise, Dijon mustard, pickle juice or lemon juice, salt and black pepper.
- Add the dressing to the potato mixture and gently fold until the ingredients are evenly coated. Add additional mayonnaise a spoonful at a time if you prefer a creamier salad.
- Cover and refrigerate for at least one hour. Stir gently, adjust the seasoning and garnish with fresh dill before serving.
Notes
- Cut the potatoes, carrots, eggs, meat and pickles into similarly sized small cubes. An even dice creates the best texture and gives you a balanced combination of ingredients in every bite.
- Let the cooked vegetables and eggs cool completely before adding the mayonnaise. Warm ingredients can thin the dressing and make the salad oily.
- Add the mayonnaise gradually. The potatoes will absorb some dressing as the salad chills, and more can be folded in before serving if needed.
- For a traditional deli-style version, use ham or bologna-style sausage. Cooked chicken or turkey creates a lighter variation.
- To make a vegetarian Russian Salad, omit the meat. Add extra peas, eggs or potatoes if desired
- The salad can be prepared up to one day in advance. Cover tightly, refrigerate and garnish with dill shortly before serving.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing is not recommended because the dressing may separate and the potatoes and vegetables can become watery.
- If the chilled salad tastes flat, add a small splash of pickle juice or lemon juice before serving.
Nutrition
Calories: 283kcal | Carbohydrates: 19g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 101mg | Sodium: 473mg | Potassium: 531mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2846IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 2mg