Name: Easy Olivier Salad (Russian Potato Salad) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Russian
Ingredients: 5 medium Yukon potatoes (boiled and diced); 3 medium carrots (boiled and diced); 6 eggs (hard-boiled and diced, reserve 1 for garnish); 8 dill pickles (diced); 3 scallions (diced); 1 cup peas (frozen and thawed); 2 cups sausage (diced, can substitute chopped rotisserie chicken or smoked ham, or omit for vegetarian); 1 ¼ cup mayonnaise; Kosher salt (to taste)

Jump to Recipe

Introduction

Olivier Salad, also known as Russian Potato Salad, is a classic, creamy dish perfect for gatherings and family meals. This easy recipe combines tender potatoes, eggs, vegetables, and sausage in a flavorful mayonnaise dressing for a satisfying and comforting salad.

A white bowl filled with a mixed salad that has visible chunks of yellow potatoes, orange carrots, light pink ham, and small green peas, all coated in a creamy dressing. Three slices of hard-boiled egg with bright orange yolks are layered on top of the salad on one side. Finely chopped green onions are sprinkled over the salad and eggs. A silver fork rests inside the bowl, partially under the egg slices. Near the bowl, there is a small round white dish with extra chopped green onions, all placed on a white marbled surface with a light beige cloth loosely arranged nearby. photo taken with an iphone --ar 4:5 --v 7

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, or substitute with chopped rotisserie chicken, 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 into a large pot of cold water. Bring the water to a boil, then reduce the heat to medium and simmer.
Step 2: Cook the eggs for 10 minutes. Afterward, carefully transfer them to an ice bath to cool completely. Cut 5 eggs into dice and keep the 6th egg for slicing into rings later.
Step 3: Cook the carrots for about 15 minutes and the potatoes for up to 25 minutes, or until you can easily pierce them with a knife. Remove with tongs and set on a tray to cool.
Step 4: While vegetables cook, dice the sausage and pickles into pea-sized cubes.
Step 5: Once cooled, peel and dice the potatoes, carrots, and eggs into uniformly sized cubes to ensure balanced taste and texture.
Step 6: In a large bowl, combine all ingredients including peas, scallions, and mayonnaise. Gently fold everything together and season with kosher salt to taste.
Step 7: Slice the reserved 6th egg into rings and use as garnish on top of the salad along with some extra scallions.

Tips & Variations

For a vegetarian version, omit the sausage and add extra peas or diced apples for sweetness and crunch.
Use freshly made mayonnaise or mix in a dollop of sour cream to lighten the texture.
Peeling the vegetables after boiling can make dicing easier and cleaner.
Chill the salad for an hour before serving to allow flavors to meld nicely.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled. If the salad thickens after refrigeration, gently stir in a little mayonnaise or a splash of milk before serving to restore creaminess.

How to Serve

The dish is a mixed salad served on a white plate, featuring a variety of chunky, colorful ingredients. It has three main layers: diced yellow potatoes, orange carrots, and light pink ham or meat, all mixed with small pieces of green pickles and white boiled eggs cut and scattered throughout. The top is garnished with chopped green onions, adding fresh green highlights. On one side of the plate, there are three slices of boiled egg arranged neatly, each topped with bits of green onion. The salad has a creamy texture that binds all the components together, making the vibrant colors stand out against the white plate and white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Olivier Salad in advance?

Yes, you can prepare it a day ahead. Storing it overnight in the fridge enhances the flavors, but avoid garnishing with egg rings until right before serving to keep them fresh.

What can I substitute for sausage in this salad?

You can use chopped rotisserie chicken, smoked ham, or omit the meat entirely for a vegetarian option. Adding extra vegetables or legumes like chickpeas can boost texture and nutrition in the meatless version.