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
Scale
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.
