Olivier Salad (Russian Potato Salad)
Olivier salad, also widely known as Russian salad (or Салат Оливье), it’s a traditional, creamy potato salad typically prepared for holidays and family celebrations.
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The Olivier salad is a mayonnaise-based side dish (or light main course) that includes a mix of cooked and diced ingredients. A key element is that all components are typically chopped into uniform, pea-sized cubes to achieve balanced texture in every bite. This salad is popular all throughout Eastern Europe, Asia, Iran, and Latin America.
Recipe Overview
Start with boiling the carrots, potatoes, and eggs: In one large pot or separate smaller pots, boil the carrots, potatoes, and eggs until they are fully cooked through. Set aside to cool to room temperature, this may take around an hour to two hours.
Dice to the same sized cubes: While the cooked ingredients are cooling down, start dicing the pickles, cucumber, and kielbasa into fine little cubes, all the same size as best as possible. Next, once the cooked ingredients are cooled down, peel and dice those into the same size. Place all ingredients into a large bowl along with the peas.
Toss with mayo: Spoon the mayo on top and toss all the ingredients together. Season with salt and pepper. Optional, add in dill or green onions. Place into the fridge and let the salad cool down for a few hours before serving.
Store Olivier Salad in the fridge for up to 3 days. Stir before serving.
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Olivier Salad (Russian Potato Salad)
Ingredients
- 5-6 medium russet potatoes, cooked, peeled, and diced
- 2-3 carrots, cooked, peeled, and diced
- 16 hard boiled eggs, diced
- 1½ cups finely diced dill pickles
- 3 cups finely diced English cucumber
- 3½ cups diced smoked kielbasa (this kind adds the best flavor!)
- 1 (15 oz) can sweet peas, drained
- 3 cups mayonnaise, more or less according to preference (I always recommend start with less and add more if you feel it needs it)
- Salt and pepper, to taste
- Optional: chopped green onions or dill
Instructions
- Boil all of the ingredients that need to be cooked first (such as: potatoes, eggs, and carrots so they have enough time to cool).
- Once cooled to room temperature, then dice accordingly.
- Combine all of the ingredients in a large bowl and mix until the mayonnaise is well incorporated throughout the other ingredients.
- Refrigerate for 4-6 hours before serving and enjoy!
