Olivier Salad

Name: Olivier Salad
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 4 medium Potatoes, boiled and diced; 2 medium Carrots, boiled and diced; 5 large Eggs, hard-boiled and diced; 300g Doktorskaya Kolbasa, bologna, diced; 4 1/2 Pickled Cucumbers, Russian-style, diced; 1 small Yellow Onions, finely diced; 1 cans of Canned Green Peas, about 400 g; drained ~240 g; 200g Mayonnaise, about 3/4 cup; 2 tbsp Dill, fresh, finely chopped; Some Salt, to taste; Some Pepper (Black), to taste

Olivier Salad is a classic, comforting Russian potato salad that balances creamy mayonnaise with tangy pickles, tender vegetables and savory sausage. Brightened by fresh dill and a touch of onion, it’s a crowd-pleasing side or light meal that gets better after a short chill. Simple to make and endlessly satisfying.

Olivier Salad is a classic, comforting Russian potato salad that balances creamy mayonnaise with tangy pickles, tender vegetables ... Show more

Traditional Russian Recipe

Health Grade

C · Balanced

Rating

4.4

Time

1 hr10 min

Price

1,38 €

Calories

551 kcal

low calorie

easy

meal prep

gluten free

Method

Boil the vegetables

Scrub the Potatoes and Carrots, put them in a pot, and cover with cold water by a few centimeters. Bring to a boil, then simmer for 20–25 minutes until the vegetables are just tender and a knife slips in easily. Drain them and let them cool completely before peeling.

Hard-boil the eggs

While the vegetables cool, place the Eggs in a saucepan and cover them with water. Bring to a boil, then simmer for 10 minutes for firm yolks. Drain, run under cold water, and peel once cool.

Dice everything

Peel the cooled potatoes and carrots, then dice them into small, even cubes. Dice the peeled eggs, the Doktorskaya Kolbasa, Pickled Cucumbers, and Yellow Onion to about the same size, and drain the Canned Green Peas well. Small, even pieces give Olivier Salad its classic texture.

Mix and season

In a large bowl, gently combine everything with the Mayonnaise and Dill. Season with Salt and black pepper, then fold until the salad is evenly coated. Taste and adjust the seasoning if needed.

Chill and serve

Cover the salad and chill it for 30 minutes so the flavors meld and the mayonnaise firms up a little. Serve cold, with a little extra dill on top if you like.