Russian Potato Salad - Olivier
Russian Potato Salad Olivier is a creamy mix of potatoes, vegetables, and tender meat, creating a hearty, flavorful dish perfect for holiday gatherings.
Servings 6
Calories 360kcal
Equipment
- Vegetable chopper Optional
Ingredients
- 3 potatoes medium to large
- 2 carrots medium to large
- 1 cup peas frozen or canned
- 8 oz diced ham or bologna (about 1 cup)
- 3 eggs large
- 4 dill pickles about a cup when chopped
- 1 cup mayo
- 1 tablespoon mustard *see notes
- fresh dill or parsley
Instructions
Prep the veggies
- Remove frozen peas (if using) from the package and thaw at room temperature. If using canned, rinse and drain.
- Boil unpeeled potatoes and carrots in one pot of salted water until fork-tender, about 20-30 minutes.
- Cook the eggs (about 10 minutes) and let them cool to room temperature.
- Meanwhile, chop the herbs, pickles, and ham if needed.
- Peel the potatoes, carrots, and eggs, then dice them into small pieces. I use my pre-diced ham as a guide on size (keep everything the same size, or at about ¼").
Assemble
- Gently fold everything together until well combined. It’s okay if the eggs break a bit; they’ll add flavor to the sauce.
- Taste and add salt if needed.
- Chill in the refrigerator before serving. Serve garnished with dill or parsley over fresh lettuce leaves and topped with a "rose" made of ham slice.
Notes
- The amount of ingredients is flexible. Don't stress about the exact size of potatoes or carrots. If your eggs are small, use 4. Add half the mayo first to ensure the salad is not drenched. Also, if the salad seems too dry, add more mayo than asked for.
- Whether you use frozen or canned peas, drain them well. You can also boil frozen peas to soften them, but I usually just put them in lukewarm water to defrost them. They'll get tender enough to eat but will retain a slight crisp. You don't want mushy peas!
- Squeeze the juices of diced pickles using paper towels so they don't make the salad soggy and overpower the other flavors.
- Cook the veggies a few hours ahead or the night before. When they're cooled, they'll be easier to cut.
- Don't overcook the potatoes. Some people peel them and then cook them, but I find them too soft.
- Use a veggie chopper to speed up the dicing process and keep the veggies uniform in size. Use an egg slicer if you don't want to invest in one. Slice the egg (and potatoes - if too big, cut it in half), lift it, rotate it 90 degrees (so the slices made are in the opposite direction from the "harp strings"), then slice again.
- Instead of ham, use bologna (bulk or sliced), summer sausage, or smoked sausage. Leave it out for a vegetarian version (*see other variations and serving suggestions in the post above).
- Mustard is my secret ingredient - it adds a bit of a zing to the salad. You can use Dijon, yellow, grainy mustard, or whatever you have available.
- Chill the salad in the refrigerator for at least a few hours before serving.
- Russian potato salad is the perfect make-ahead dish, allowing flavors to blend beautifully while saving you time on the day of your meal. Prep the ingredients ahead of time and keep them refrigerated. Only add mayo and mustard a few hours before serving.
- For best results, read additional tips in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Nutrition
Calories: 360kcal | Carbohydrates: 7g | Protein: 12g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1154mg | Potassium: 214mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3806IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 1mg