Description
Easy Olivier Salad, also known as Russian Potato Salad, is a classic and hearty dish featuring boiled potatoes, carrots, hard-boiled eggs, pickles, sausage, peas, and scallions all diced uniformly and combined with creamy mayonnaise. This colorful, satisfying salad is perfect as a side or a light meal and showcases a delightful mix of textures and flavors.
Ingredients
Scale
Vegetables and Eggs
- 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)
Protein
- 2 cups sausage (diced, can substitute chopped rotisserie chicken or smoked ham, or omit for vegetarian)
Condiments and Seasoning
- 1 ¼ cup mayonnaise
- Kosher salt (to taste)
Instructions
- Boil Vegetables and Eggs: Place the carrots, potatoes, and eggs into a large pot filled with cold water. Bring it to a boil over high heat, then reduce heat to medium and simmer.
- Cook the Eggs: Boil the eggs for 10 minutes until hard-boiled. Carefully transfer them to an ice bath immediately to cool completely, which stops cooking and makes peeling easier.
- Cook Carrots and Potatoes: Continue simmering the carrots and potatoes. Carrots will take approximately 15 minutes and potatoes up to 25 minutes. They are done when a knife pierces them easily. Remove with tongs and set on a tray to cool.
- Prepare Other Ingredients: While the vegetables cook and cool, dice the sausage and pickles into pea-sized cubes to ensure uniformity in texture and presentation.
- Peel and Dice Eggs and Vegetables: Once the eggs and vegetables have cooled, peel and dice the hard-boiled eggs (except the sixth egg reserved for garnish) and the vegetables into small, pea-sized cubes for balance.
- Mix the Salad: In a large mixing bowl, combine all diced ingredients including the green scallions and peas. Add the mayonnaise and fold gently using a spoon until everything is evenly coated. Season with kosher salt to taste.
- Garnish and Serve: Slice the reserved sixth egg into disks and arrange on top of the salad along with some extra scallions for garnish. Serve chilled or at room temperature.
Notes
- For a vegetarian version, omit the sausage and add extra peas or another vegetable of your choice.
- Uniformly dicing ingredients enhances both texture and appearance.
- Mayonnaise can be adjusted based on personal preference for creaminess.
- Use kosher salt for seasoning and adjust according to taste.
- The salad tastes even better if chilled for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Russian
Keywords: Olivier Salad, Russian Potato Salad, Mayonnaise Salad, Traditional Russian Salad, Potato Salad with Sausage, Hard-Boiled Eggs Salad
