Description
Olivier salad, also known as Russian potato salad, is a creamy, hearty dish packed with potatoes, veggies, eggs, and a tangy dressing. It’s perfect for parties and gatherings, offering a nostalgic flavor and satisfying crunch in every bite.
Ingredients
Scale
- 4 medium potatoes, peeled and diced (about 1.3 lbs / 600g)
- 3 large eggs, hard-boiled and diced
- 2 medium carrots, peeled and diced (about 5 oz / 150g)
- 1 cup cooked chicken breast or ham, diced (about 5 oz / 150g)
- 1 cup green peas, fresh or frozen (about 4 oz / 120g)
- 4–5 small pickles, diced (about 3.5 oz / 100g)
- 1/2 cup red onion or green onions, finely chopped (optional)
- 2 tablespoons fresh dill, chopped (or parsley)
- Salt and black pepper to taste
- 1 cup mayonnaise (about 8 oz / 240g)
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon sour cream (about 0.5 oz / 15g)
- Juice of 1/2 lemon
- Extra dill or parsley, chopped (optional topping)
- Chopped hard-boiled eggs for garnish (optional topping)
- Cracked black pepper (optional topping)
Instructions
- Place diced potatoes and carrots in a pot of cold, salted water. Bring to a boil over medium-high heat. Simmer for 10-12 minutes until just tender but not falling apart. Drain and let cool completely.
- Place eggs in a pot and cover with cold water. Bring to a gentle boil, then simmer for 10 minutes. Transfer to ice water to cool. Peel and dice.
- If using raw chicken breast, season lightly and boil for 10-12 minutes until cooked through. Dice into small cubes. For ham or bologna, just dice directly.
- If using fresh peas, blanch in boiling water for 2 minutes, then drain and cool. For frozen peas, rinse under warm water until thawed.
- Dice pickles, onions, and fresh herbs into small, uniform cubes. Add to a large mixing bowl.
- In a small bowl, combine mayonnaise, sour cream, Dijon mustard, and lemon juice. Stir until smooth. Taste and adjust salt and pepper if needed.
- Add cooled potatoes, carrots, eggs, meat, peas, pickles, onions, and herbs to the mixing bowl. Pour in the dressing and gently fold with a wooden spoon until everything is coated.
- Cover and refrigerate for at least 1 hour (up to overnight) to let flavors meld. Garnish with extra herbs and egg slices before serving.
Notes
Dice all ingredients evenly for balanced flavor. Cool veggies completely before mixing to avoid a gummy texture. Adjust seasoning after chilling, as flavors develop. For vegetarian, skip meat and add extra peas or diced apples. Double-check mayo and pickles for gluten if needed. Salad tastes best after chilling for at least an hour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Russian
Nutrition
- Serving Size: About 1 cup per serving
- Calories: 230
- Sugar: 3
- Sodium: 650
- Fat: 12
- Saturated Fat: 2.5
- Carbohydrates: 20
- Fiber: 3
- Protein: 8
Keywords: Olivier salad, Russian potato salad, party salad, creamy potato salad, holiday side dish, easy salad recipe, traditional Russian food