Description
Olivier Salad, also known as Russian Potato Salad, is a classic, creamy salad made with boiled potatoes, carrots, eggs, peas, pickles, and diced ham or bologna. This comforting dish is tossed in a mayo-based dressing, flavored optionally with Dijon mustard, and garnished with fresh dill or parsley. Perfect for holidays or everyday meals, this traditional Russian recipe offers a delightful balance of textures and flavors.
Ingredients
Scale
Vegetables
- 4 medium russet potatoes (peeled and diced)
- 3 large carrots (peeled and diced)
- 1 cup frozen peas (thawed)
- 6–7 dill pickles (finely chopped)
Protein
- 5 large eggs
- 1 cup cooked ham or bologna (diced)
Dressings and Seasonings
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- Salt and black pepper to taste
Garnish
- Chopped fresh dill or parsley (optional)
Instructions
- Boil vegetables: Place the diced potatoes and carrots in a large pot of salted water and bring to a boil. Cook for 10–12 minutes or until fork-tender, then drain and cool completely.
- Cook eggs: Meanwhile, place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10–12 minutes. Transfer eggs to an ice bath, peel, and chop finely.
- Combine ingredients: In a large mixing bowl, combine the cooled potatoes, carrots, chopped eggs, peas, pickles, and diced ham or bologna.
- Add dressing: Add mayonnaise and Dijon mustard, if using, and mix well until evenly coated.
- Season and chill: Season with salt and black pepper to taste. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish and serve: Garnish with fresh dill or parsley if desired. Serve chilled.
Notes
- Traditionally made with bologna, this salad also works well with diced chicken or sausage.
- You can adjust the amount of mayo for a lighter version or use Greek yogurt as a partial substitute.
