Olivier Salad (Russian Potato Salad)
Olivier Salad (Russian Potato Salad) is a creamy, hearty, and classic dish perfect for gatherings! This easy recipe is beginner-friendly and packed with flavor.
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INGREDIENTS
- 1 ½ pounds golden potatoes, not Russet
- 12 ounces carrots
- 5 large eggs
- 5 medium pickled cucumbers, or fresh cucumber (also great!)
- ½ tablespoons onion, regular or sweet, diced
- 1 pound regular or Bologna ham, or non smoked Russian kielbasa sausage
- 12 ounces canned sweet peas, rinsed and drained
- ¼ cup mayonnaise, I like to use homemade or from Russian store
- ¼ cup plain unsweetened yogurt, or sour cream
- 2 teaspoons salt, or to taste
- ½ teaspoons black pepper, or to taste
- 1 tablespoon dill, or green onions
INSTRUCTIONS
- Boil the veggies: Cook whole potatoes and carrots (skins on) in boiling water for 20-30 minutes, until fork-tender.1 ½ pounds golden potatoes, 12 ounces carrots
- Boil the eggs: In a separate pot, boil eggs for 11 minutes.5 large eggs
- Cool and peel: Let everything cool, then peel the eggs and veggies.
- Dice everything: Cut potatoes, carrots, onion, eggs, and ham into small cubes.½ tablespoons onion, 1 pound regular or Bologna ham
- Mix it up: Combine everything in a large bowl.5 medium pickled cucumbers, 12 ounces canned sweet peas, 2 teaspoons salt, ½ teaspoons black pepper
- Add dressing: Stir in mayo and yogurt until well coated. Season with salt and pepper.¼ cup mayonnaise, ¼ cup plain unsweetened yogurt
- Optional garnish: Sprinkle in fresh dill for extra flavor!1 tablespoon dill
NOTES
- Mayonnaise - it's hard to find good mayonnaise in the US. They all taste terrible and artificial. If you can, make your own, it just takes 10 minutes and a small blender. The only mayo I can recommend is from a Russian, Polish or Ukrainian; these can be found in specialized Russian grocery stores.
- Yogurt - plain yogurt or Greek yogurt. You can use low-fat fat, too. However, the texture will change slightly.
- Pickles - gherkins are classic choice but I also love to make this potato salad variations with fresh cucumbers.
- Fun fact – In our household (and in many Russian recipes), this salad is usually made by eye. We never measure ingredients—we just taste and adjust as we go!
- For a little crunch, my grandma used to add finely diced apple or cucumber.
- Super pro tip – If you start cutting the vegetables right away, even after they've cooled slightly, the pieces won’t be as uniform. If you have time, chill them in the fridge first—this helps keep the cuts nice and even!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 286kcalCarbohydrates: 26gProtein: 19gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 94mgSodium: 1129mgPotassium: 649mgFiber: 9gSugar: 4gVitamin A: 2743IUVitamin C: 9mgCalcium: 58mgIron: 2mg
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