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
Scale
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
