If you are searching for a classic dish that bursts with comforting flavors and delightful textures, then the Olivier Salad – Russian Potato Salad Recipe is exactly what you need. This vibrant, creamy salad combines tender potatoes, crisp vegetables, savory ham, and a luscious dressing that invites both nostalgia and joy with every bite. Whether for a holiday table or a simple family meal, this hearty salad brings warmth and a welcome splash of color, making it an indispensable favorite in Russian cuisine and beyond.
Ingredients You’ll Need
The magic of Olivier Salad – Russian Potato Salad Recipe lies in its simple yet perfectly balanced ingredients. Each one plays a crucial role in creating the salad’s signature creamy texture, delightful crunch, and harmonious flavors. Here’s what you’ll gather to bring this beloved dish to life:
- 4 medium Yukon gold potatoes, peeled and diced: Their buttery texture and golden color hold together perfectly without falling apart.
- 3 medium carrots, peeled and diced: Provide a sweet crunch and vibrant hue to brighten the salad.
- 1 cup frozen peas: Adds a pop of sweetness and fresh green color, bringing balance to the richness.
- 4 large eggs: Boiled and chopped for a creamy, protein-packed addition that melds with the other ingredients.
- 1/2 cup dill pickles or gherkins, finely chopped: Brings a tangy zest that cuts through the creaminess for a refreshing bite.
- 1/2 cup cooked ham or bologna, diced: Introduces a savory, smoky note that elevates every spoonful.
- 1/4 cup red onion or scallions, finely chopped: Adds a gentle sharpness and crunch without overpowering the salad.
- 3/4 cup mayonnaise: The creamy base that binds all the ingredients together in one smooth, luscious blend.
- 1 tablespoon Dijon mustard: Injects a subtle tang and depth to the dressing.
- Salt and black pepper to taste: Essential seasoning to enhance each flavor component.
- Fresh dill for garnish (optional): Offers a burst of herbaceous freshness and visual appeal.
How to Make Olivier Salad – Russian Potato Salad Recipe
Step 1: Cook Your Vegetables and Peas
Start by placing the diced potatoes and carrots in a large pot and covering them with cold salted water. Bring to a boil and let them cook for about 10 to 12 minutes, or until they are just tender but not mushy. Around two minutes before finishing, add the peas to the pot to warm through without losing their bright color and sweet taste. When everything is cooked perfectly, drain the water and let the veggies cool completely to avoid wilting the other ingredients.
Step 2: Prepare the Hard-Boiled Eggs
While your vegetables are cooling, place the eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, lower the heat and simmer the eggs for 10 minutes for a firm yolk. Transfer the eggs to cold water to cool quickly, then peel and chop them into small, tender pieces. These eggs will add that unmistakable creamy and rich component to your Olivier Salad – Russian Potato Salad Recipe.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, gently toss together the cooled potatoes, carrots, peas, chopped eggs, diced pickles, ham, and finely chopped red onion. This is where all the lovely textures start to mingle, from crisp to tender, creating a glorious base for the dressing to envelop everything in deliciousness.
Step 4: Make the Dressing
In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth. Season with salt and freshly ground black pepper, and taste to ensure the balance is just right—creamy with a hint of tang and a perfect touch of seasoning. Pour this luscious dressing over the salad ingredients, and fold gently to combine without breaking up the veggies.
Step 5: Chill and Garnish
Cover your salad and refrigerate for at least one hour before serving. This step is crucial as it lets the flavors meld beautifully and the textures chill for maximum enjoyment. Just before serving, sprinkle fresh chopped dill on top if you like a fragrant, herbal note that adds a lovely visual touch.
How to Serve Olivier Salad – Russian Potato Salad Recipe
Garnishes
Fresh dill is a classic garnish that enhances the salad’s aroma and adds a fresh, green contrast to the creamy base. You can also consider finely chopped scallions or a few whole pickles on the side for added appeal. A light dusting of paprika or cracked black pepper can provide a subtle finishing touch that draws the eyes and invites appetite.
Side Dishes
Olivier Salad – Russian Potato Salad Recipe pairs wonderfully with hearty dishes such as roasted meats, grilled chicken, or even smoked fish. It is powerful enough as a side to complement rich flavors yet light enough not to overpower. Consider serving it alongside a crisp rye bread or a simple green salad for a complete and delightful meal.
Creative Ways to Present
For a festive occasion, you can serve the salad in individual clear glasses or small bowls to showcase its colorful layers. Another charming idea is to use cucumber slices or tomato cups as edible “bowls” to add a fresh crunch and make your presentation Instagram-worthy. This salad always looks irresistible, so presentation is the perfect finishing touch.
Make Ahead and Storage
Storing Leftovers
Leftover Olivier Salad – Russian Potato Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen with time, making it a perfect make-ahead dish for gatherings or quick lunches.
Freezing
Since this salad contains mayonnaise and cooked vegetables, freezing is not recommended as it can alter the texture and cause separation on thawing. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is traditionally served cold, so reheating is unnecessary and will affect its texture negatively. Just give it a good stir after taking it out of the fridge and serve chilled for the best experience.
FAQs
Can I make Olivier Salad vegetarian?
Absolutely! Simply omit the ham or bologna and consider adding additional vegetables like cooked mushrooms or extra peas to keep the salad hearty and delicious.
What type of potatoes work best for this salad?
Yukon gold potatoes are ideal because they hold their shape well when boiled and offer a naturally buttery flavor that complements the creaminess of the dressing.
Is there a way to make the dressing lighter?
Yes, you can substitute part of the mayonnaise with Greek yogurt for a tangier and lighter dressing without sacrificing creaminess.
Can I add other proteins to the salad?
Definitely! Cooked chicken, beef, or even seafood like cooked shrimp can be added to tailor the salad to your tastes or dietary needs.
How long should I chill the salad before serving?
Chilling for at least 1 hour is recommended to let flavors meld and textures firm up, but if you have the time, letting it chill overnight is even better.
Final Thoughts
There’s truly something special about making and sharing an Olivier Salad – Russian Potato Salad Recipe. It’s a dish that carries history and heart in every bite, bringing together simple ingredients in a way that feels cozy and celebratory all at once. I encourage you to try this recipe, savor its creamy textures and tangy notes, and perhaps even share it with friends and family who will surely fall in love with it just as much as I have.
Print
Olivier Salad – Russian Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Russian
- Diet: Gluten Free
Description
Olivier Salad, also known as Russian Potato Salad, is a classic creamy salad featuring tender boiled potatoes, carrots, peas, eggs, and diced ham, all bound together with a tangy mayonnaise and Dijon mustard dressing. This traditional holiday favorite is easy to prepare, served chilled, and garnished with fresh dill for extra flavor.
Ingredients
Vegetables
- 4 medium Yukon gold potatoes, peeled and diced
- 3 medium carrots, peeled and diced
- 1 cup frozen peas
- 1/2 cup dill pickles or gherkins, finely chopped
- 1/4 cup red onion or scallions, finely chopped
Protein
- 4 large eggs
- 1/2 cup cooked ham or bologna, diced
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Garnish
- Fresh dill (optional)
Instructions
- Boil vegetables: Place diced potatoes and carrots in a large pot and cover with cold salted water. Bring to a boil and cook for 10–12 minutes until just tender. Add the peas during the last 2 minutes of cooking. Drain and let cool completely.
- Cook eggs: Simultaneously place eggs in a saucepan, cover with water, and bring to a boil. Reduce to a simmer and cook for 10 minutes. Cool eggs under cold water, peel, and chop.
- Combine salad ingredients: In a large mixing bowl, combine the cooled potatoes, carrots, peas, chopped eggs, pickles, ham, and red onion.
- Prepare dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, salt, and black pepper.
- Mix salad: Add the dressing to the salad ingredients and gently mix to combine. Taste and adjust seasoning if necessary.
- Chill: Cover the salad and chill for at least 1 hour before serving to allow flavors to meld.
- Garnish and serve: Garnish with chopped fresh dill if desired and serve chilled.
Notes
- Substitute ham with cooked chicken, beef, or omit for a vegetarian version.
- For a tangier flavor, add a splash of pickle juice or lemon juice to the dressing.
- This salad tastes better the next day after flavors have melded.
