If you’re craving a creamy, colorful salad that’s both deeply satisfying and loaded with texture, you’ll fall head over heels for Olivier Salad – Russian Potato Salad. This classic recipe is a staple at Russian celebrations, featuring tender potatoes, fresh veggies, pickles, ham or bologna, and all bound together with silky mayonnaise. Each forkful is a delightful blend of savory, sweet, and tangy notes, making it a centerpiece at gatherings or a comfort food you’ll want to cozy up with anytime. Whether you know it from childhood or are just discovering this legendary dish, it’s sure to become a favorite in your kitchen.
Ingredients You’ll Need
Making Olivier Salad – Russian Potato Salad is a breeze when you have the right ingredients on hand. Each component plays a special role in the overall harmony of flavors and contributes its own personality, from creamy potatoes to zippy pickles and sweet carrots. Let’s break down the shopping list so you’re sure to get the most authentic taste.
- Potatoes (4 medium, peeled and diced): The base of the salad, potatoes soak up the flavors while providing a creamy, hearty bite.
- Carrots (3 medium, peeled and diced): They add gorgeous color and a touch of natural sweetness that balances the richness.
- Eggs (5 large): Hard-boiled eggs bring protein and a velvety texture that’s absolutely essential in this dish.
- Cooked ham or bologna (1 cup, diced): Salty, savory, and a little bit indulgent, this is what gives the salad its party platter appeal.
- Dill pickles (1 cup, finely chopped): The tangy, briny crunch of pickles cuts through the creamy elements and wakes up your palate.
- Canned peas (1 cup, drained): Sweet and tender, peas add pops of color and a pleasant mildness to each bite.
- Green or yellow onion (1/2 cup, finely chopped): Onions bring sharpness and a gentle hint of zip for extra flavor depth.
- Mayonnaise (1 cup): Opt for a good quality mayo to ensure the smoothness and creamy richness that ties all the ingredients together.
- Dijon or yellow mustard (1 tablespoon, optional): For a subtle kick and added complexity, a spoonful of mustard makes all the difference.
- Salt and pepper (to taste): Perfectly season your salad to make every ingredient shine.
How to Make Olivier Salad – Russian Potato Salad
Step 1: Cook the Vegetables and Eggs
Begin by adding the diced potatoes and carrots to a large pot with enough water to cover them. Bring the pot to a boil and let everything simmer for about 8 to 10 minutes. You’re looking for fork-tender veggies that hold their shape without going mushy. At the same time, place your eggs in a separate saucepan, cover with water, bring to a gentle boil, then lower the heat and simmer for exactly 10 minutes. Drain everything and let the potatoes, carrots, and eggs cool off completely. This way, your salad stays fresh and doesn’t get watery.
Step 2: Dice and Prep
Once your eggs are cool enough to handle, peel and dice them up just like the potatoes and carrots. This step creates the salad’s perfect chopped texture. You’ll also want to prep the other key ingredients: dice the ham or bologna, chop your pickles finely, and if using onions, give them a fine chop as well. Draining the peas is important so the salad doesn’t get loose or overly wet.
Step 3: Combine and Dress
In a spacious mixing bowl, bring together the cooled potatoes, carrots, eggs, ham or bologna, pickles, peas, and onions. Add in the mayonnaise and, if you’re leaning in for extra flavor, that optional tablespoon of mustard. Gently fold everything together with a spatula or big spoon until each ingredient gets an even coating of that luscious dressing. Go slowly, so the potatoes hold together and the flavors blend harmoniously.
Step 4: Season and Chill
Now’s the perfect time to season your Olivier Salad – Russian Potato Salad with salt and pepper. Taste as you go to strike that perfect balance. Once satisfied, cover the bowl and chill it in the fridge for at least one hour (or even overnight). Chilling isn’t just for food safety—it lets the flavors fully develop and meld, delivering that classic taste with every bite.
Step 5: Serve and Enjoy
When you’re ready to serve, give your salad a gentle stir and transfer it to a serving bowl or platter. This is when it really shines, and you’ll notice just how inviting it looks with its flecks of color and creamy texture. Gather your loved ones, grab some spoons, and get ready to dig in!
How to Serve Olivier Salad – Russian Potato Salad
Garnishes
Top your Olivier Salad – Russian Potato Salad with extra slices of hard-boiled egg, a sprinkle of fresh herbs like dill or parsley, or even a light dusting of black pepper. These little finishing touches add freshness, color, and an effortless elegance that make your salad party-ready.
Side Dishes
This salad is versatile! It’s perfect alongside rye or pumpernickel bread, a platter of pickled vegetables, or smoked salmon for a little Russian flair. During holidays, it shines beside roasted meats or grilled fish, but it’s also tasty as part of a buffet spread or picnic lunch.
Creative Ways to Present
For a gorgeous presentation, try packing the salad into a small bowl, then invert it onto a platter for a molded dome effect. You can also serve it in individual ramekins or as a filling in little vol-au-vent pastry shells for bite-sized appetizers. Let your creativity lead the way—this salad adapts beautifully to any occasion!
Make Ahead and Storage
Storing Leftovers
Store your leftover Olivier Salad – Russian Potato Salad in an airtight container in the refrigerator. It keeps wonderfully for up to 3 days, and many say the flavors are even better the next day. Just be sure to stir gently before serving again, as some separation can happen.
Freezing
Freezing isn’t recommended for this salad, as the texture of potatoes, eggs, and mayo tends to suffer when thawed. It’s best enjoyed fresh or refrigerated if you plan to make it ahead for a gathering.
Reheating
Olivier Salad – Russian Potato Salad is always served chilled or at cool room temperature, so there’s no need to reheat. Simply dish it out straight from the fridge, and let its refreshing flavors speak for themselves.
FAQs
Can I make Olivier Salad – Russian Potato Salad vegetarian?
Absolutely! Just skip the ham or bologna and bulk up on extra veggies, like more carrots or a handful of chopped bell peppers. It’s every bit as delicious and colorful.
Is there a substitute for mayonnaise?
You can use Greek yogurt, vegan mayo, or a blend of sour cream and yogurt if you want to lighten things up or make the salad dairy-free. Just keep in mind this will change the classic flavor profile a bit.
Can I use chicken instead of ham?
Yes, boiled and shredded chicken is a very traditional alternative and gives the salad a slightly different but equally comforting taste. You can even use leftover roast chicken if you have some on hand.
What’s the secret to the best texture?
Make sure not to overcook the potatoes and carrots—the pieces should remain firm enough to hold their shape. Also, let all cooked ingredients cool completely before mixing to avoid a mushy salad.
How far ahead can I make Olivier Salad – Russian Potato Salad?
You can make the salad up to a full day in advance. In fact, prepping ahead allows the flavors to meld even more and saves you time on the day of your get-together.
Final Thoughts
I can’t recommend trying Olivier Salad – Russian Potato Salad enough—it’s a dish that brings people together and turns any meal into something special. Whether you’re celebrating, meal prepping, or just want a bowl of comfort, this beloved Russian classic has you covered!
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Olivier Salad – Russian Potato Salad Recipe
- Total Time: 1 hour 35 minutes (including chilling)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A classic Russian potato salad, Olivier Salad is a hearty and flavorful dish perfect for gatherings or as a side. This recipe combines tender potatoes, carrots, eggs, ham, pickles, peas, and a creamy dressing for a satisfying salad.
Ingredients
Potato and Carrot Mix:
- 4 medium potatoes (peeled and diced)
- 3 medium carrots (peeled and diced)
Additional Ingredients:
- 5 large eggs
- 1 cup cooked ham or bologna (diced)
- 1 cup dill pickles (finely chopped)
- 1 cup canned peas (drained)
- 1/2 cup green onions or yellow onion (finely chopped)
- 1 cup mayonnaise
- 1 tablespoon Dijon or yellow mustard (optional)
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Boil potatoes and carrots until tender, then cool and dice. Simultaneously, boil eggs, cool, peel, and dice.
- Combine Ingredients: In a large bowl, mix potatoes, carrots, eggs, ham, pickles, peas, and onion. Add mayonnaise and mustard, then season with salt and pepper.
- Chill and Serve: Refrigerate for at least an hour before serving. Enjoy this cold salad as a refreshing dish.
Notes
- This salad’s flavor improves if made a day in advance.
- Vary the protein or make it vegetarian by omitting meat.
- Adjust the mayo quantity to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Russian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg
