Name: Olivier Salad – Russian Potato Salad Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Russian
Ingredients: 3 medium potatoes, cooked with skins on, peeled, and diced; 3 medium carrots, cooked with skins on, peeled, and diced; 15 oz canned peas, drained; 1 ½ cups diced dill pickles, diced into ¼-inch cubes; ½ cup green onions, chopped (optional); ¼ cup chopped fresh parsley (optional); ¼ cup chopped fresh dill; 8 cooked eggs, peeled, and diced into ¼-inch cubes; 3 cups smoked salami-type sausage, diced into ¼-inch cubes; 2 tbsp oil; 2 cups mayonnaise (or to taste); 1 tsp salt; 2 tsp black ground pepper

Description

Olivier Salad, also known as Russian Potato Salad, is a classic dish featuring diced cooked potatoes, carrots, eggs, and smoked salami combined with peas and pickles, dressed in a creamy mayonnaise and oil mixture. It is chilled to allow the flavors to meld, making it a popular, satisfying side dish for gatherings and festive occasions.

Ingredients

Scale

Vegetables

3 medium potatoes, cooked with skins on, peeled, and diced
3 medium carrots, cooked with skins on, peeled, and diced
15 oz canned peas, drained
1 ½ cups diced dill pickles, diced into ¼-inch cubes
½ cup green onions, chopped (optional)
¼ cup chopped fresh parsley (optional)
¼ cup chopped fresh dill

Protein

8 cooked eggs, peeled, and diced into ¼-inch cubes
3 cups smoked salami-type sausage, diced into ¼-inch cubes

Dressing & Seasoning

2 tbsp oil
2 cups mayonnaise (or to taste)
1 tsp salt
2 tsp black ground pepper

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Instructions

Cook the vegetables: Thoroughly clean the potatoes and carrots. Cook them with skins on until tender, then peel and dice into small ¼-inch cubes.
Prepare other ingredients: Dice the cooked eggs and smoked salami-type sausage into ¼-inch cubes. Drain the canned peas well, and dice the dill pickles into similarly sized pieces.
Mix the ingredients: In a large bowl, combine the diced potatoes, carrots, eggs, sausage, peas, pickles, and, if using, chopped green onions, parsley, and fresh dill.
Season the salad: Add the oil, mayonnaise, salt, and black ground pepper to the mixture. Gently mix everything until all ingredients are evenly coated with the dressing.
Chill and serve: Refrigerate the salad for at least one hour before serving to allow the flavors to meld perfectly. Serve chilled.

Notes

Cooking the vegetables with skins on helps retain nutrients and prevents them from becoming waterlogged.
Adjust mayonnaise quantity to achieve desired creaminess.
Optional herbs and green onions add a fresh note but can be omitted if unavailable.
This salad is best served chilled and can be prepared a day ahead.
For a lighter version, use low-fat mayonnaise or substitute some with Greek yogurt.

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