Olivier Salad - Russian Potato Salad Recipe
Olivier Salad, also known as Russian Potato Salad, is a rich and creamy dish packed with hearty ingredients. This classic recipe features tender potatoes, crunchy pickles, sweet peas, carrots, and bologna sausage, all coated in a smooth and tangy mayonnaise dressing. Perfect for holiday feasts, potlucks, or family gatherings, this salad delivers a delightful combination of flavors and textures in every bite. Serve chilled and enjoy this timeless favorite!
Servings 4 servings
Calories 198kcal
Ingredients
- 3-4 potatoes medium-sized, boiled
- 4 eggs boiled
- 1 carrot boiled
- 200 g sweet peas canned and drained
- 4 dill pickles medium-sized
- 200-300 g mayonnaise
- salt and black pepper to taste
- fresh herbs to serve chopped
- 300 g some type of meat product
Instructions
- Boil all the necessary ingredients ahead of time. As you should let them cool down before peeling, cutting, and using in the recipe. Never peel potatoes before boiling. Cook potatoes in boiling water at least for 20 minutes before checking on their readiness. How do you do this? Just take a knife, a fork, or something sharp and pierce it through a potato. If it glides smoothly, your vegetable is ready. Chop potatoes into small cubes.
- The boiling time for carrots is 40 minutes on average. Before chopping the carrot, do not forget to cool it down. It will make your cooking much easier, for sure. Try chopping carrots into the same-sized cubes as potatoes.
- Eggs for the salad should be hard-boiled, as it will be easier to cut them into a shape that you want (as before, try to keep the sizing of all the chopped ingredients the same).
- Next, chop cucumbers into small cubes. Drain them before cutting, if necessary.
- The last ingredient to chop into cubes is meat or, in my case, sausage. As I mentioned before, there are many varieties to choose from. Do not listen to those who say that the Original Olivier is only served with sausage! My granny`s salad that was traditionally served at New Year`s Eve party had boiled veal and it is still my favorite.
- Combine all the diced ingredients with drained canned sweet peas in a mixing bowl.
- The last step will be to add mayonnaise, salt, and black pepper. I never add salt to the salad and try to use only freshly ground black pepper. Mix salad thoroughly so that mayo covers all the ingredients evenly.
- Let it sit for 30 minutes in the fridge before serving (so that all the juices from boiled vegetables and mayo will incorporate). But bear in mind, that you add mayo when you know that you will serve the salad shortly. To preserve salad for up to three days just simply combine all chopped ingredients with peas and store it in the airtight container in the fridge. Add mayo before serving. Enjoy your meal!
Notes
*calories per 100 g