Easy Olivier Salad (Russian Potato Salad) Recipe
Introduction
Easy Olivier Salad, also known as Russian Potato Salad, is a classic dish that combines tender potatoes, eggs, and pickles with a creamy mayonnaise dressing. This refreshing and hearty salad is perfect for gatherings or as a satisfying side dish any time of year.
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
- Step 1: Place the carrots, potatoes, and eggs in a large pot of cold water. Bring to a boil, then reduce heat to medium and simmer.
- Step 2: Cook the eggs for 10 minutes. Transfer them to an ice bath to cool completely. Reserve one egg to slice for garnish.
- Step 3: Boil the carrots for about 15 minutes and the potatoes for up to 25 minutes, until a knife easily pierces them. Remove with tongs and cool on a tray.
- Step 4: While the vegetables cook, dice the sausage and pickles into pea-sized cubes.
- Step 5: Peel and dice the cooled eggs, potatoes, and carrots into uniform pea-sized pieces for balanced texture and appearance.
- Step 6: In a large bowl, gently fold together all ingredients, including scallions and mayonnaise. Season with kosher salt to taste.
- Step 7: Slice the reserved egg into disks and arrange on top along with extra scallions for garnish. Serve chilled.
Tips & Variations
- Use rotisserie chicken or smoked ham instead of sausage for a different protein option or omit meat to keep the salad vegetarian.
- Cut all ingredients into similar-sized cubes to ensure even flavor distribution and a pleasing texture.
- Add a squeeze of lemon juice or a teaspoon of Dijon mustard to the mayonnaise for a subtle tang.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
Storage
Store the Olivier Salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled and should be stirred gently before serving again to redistribute the dressing. Avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Allow it to chill in the refrigerator so the flavors meld, but add the sliced egg garnish just before serving for a fresher appearance.
What can I substitute for mayonnaise?
If you prefer a lighter or tangier dressing, you can replace all or part of the mayonnaise with Greek yogurt. Some people also like to mix in a bit of sour cream or use a vinaigrette for a completely different twist.
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Easy Olivier Salad (Russian Potato Salad) Recipe
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Diet: Gluten Free
Description
Easy Olivier Salad, also known as Russian Potato Salad, is a classic and comforting dish featuring boiled potatoes, carrots, eggs, and dill pickles combined with sausage, peas, scallions, and a creamy mayonnaise dressing. This hearty salad is perfect for gatherings, picnics, or holiday meals, offering a balanced mix of textures and flavors with a traditional Eastern European touch.
Ingredients
Vegetables & Eggs
- 5 medium Yukon potatoes (boiled and diced)
- 3 medium carrots (boiled and diced)
- 6 eggs (hard-boiled and diced, with 1 sliced for garnish)
- 8 dill pickles (diced)
- 3 scallions (diced)
Proteins
- 2 cups sausage (diced) – alternatively chopped rotisserie chicken or smoked ham or omit for vegetarian option
- 1 cup peas (frozen and thawed)
Dressing & Seasoning
- 1 ¼ cup mayonnaise
- Kosher salt (to taste)
Instructions
- Prepare Ingredients: Place the carrots, potatoes, and eggs into a large pot of cold water. Bring to a boil over medium heat and then reduce to simmer.
- Cook Eggs: Cook the eggs for 10 minutes. Once done, transfer them carefully to an ice bath to cool completely. Reserve one egg to slice into rings for garnishing; dice the other five.
- Cook Vegetables: Simmer carrots for approximately 15 minutes and potatoes for up to 25 minutes or until easily pierced with a knife. Remove with tongs and set on a tray to cool.
- Dice Other Ingredients: While the vegetables and eggs cook, dice the sausage and pickles into pea-sized cubes.
- Dice Cooled Ingredients: Once cooled, peel and dice the eggs, potatoes, and carrots into similar-sized cubes to ensure uniform texture and appearance.
- Combine and Season: In a large mixing bowl, add all diced ingredients including scallions and peas. Fold in the mayonnaise gently until well mixed. Season with kosher salt to taste.
- Garnish and Serve: Slice the reserved sixth egg into discs and arrange on top of the salad along with extra scallions for garnish. Serve chilled or at room temperature.
Notes
- Using the same size dice for all ingredients improves the salad’s texture and presentation.
- You can substitute sausage with rotisserie chicken or smoked ham for different flavor profiles or omit meat to keep it vegetarian.
- Allow the potatoes, carrots, and eggs to cool completely before mixing to prevent the mayonnaise from becoming runny.
- For a lighter version, use low-fat mayonnaise or substitute with Greek yogurt.
- This salad tastes best after resting for a few hours or overnight in the refrigerator to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Russian
Keywords: Olivier Salad, Russian Potato Salad, classic salad, boiled eggs, mayonnaise salad, holiday salad, potato salad, easter recipe
