Olivier Salad – Russian Potato Salad Recipe

If you’re looking for the ultimate festive salad that’s loved at every gathering and always spurs second helpings, look no further than Olivier Salad – Russian Potato Salad. This creamy, hearty salad is brimming with bite-sized cubes of potato, carrot, sausage, and eggs mingling with tangy pickles and vibrant herbs, all hugged by a luscious mayo dressing. Each ingredient comes together to create a colorful, irresistible mosaic that’s equal parts comfort food and show-stopper – it’s no exaggeration to say Olivier Salad – Russian Potato Salad is the star of any celebration.

Ingredients You’ll Need

This dish proves that humble ingredients can create something truly memorable. Each one brings a unique flavor, texture, or burst of color, and together they form the unmistakable taste that defines Olivier Salad – Russian Potato Salad.

• Potatoes: The firm, starchy foundation that soaks up all the flavors—cook with skins on to keep their texture.
• Carrots: Add gentle sweetness and a pop of color; don’t overcook so they hold their shape.
• Eggs: Creamy, protein-packed bites add richness and help bind the salad together.
• Smoked salami-type sausage: The savory highlight—use your favorite kielbasa or Russian Servilat for smoky depth.
• Canned peas: Offer sweet earthiness and a juicy bite; always drain well so the salad isn’t watery.
• Dill pickles: Brings a tart, crunchy burst—adjust the amount based on the pickles’ tanginess.
• Green onion: Optional, but brings fresh bite and a hint of subtle heat.
• Fresh parsley: Optional, yet brightens the flavors and adds lovely flecks of green.
• Fresh dill: Lively and aromatic, dill is a classic touch that makes the salad unmistakably Russian.
• Oil: Just a splash for added silkiness and to help the dressing glide over every bite.
• Mayonnaise: The creamy binder that’s essential for authentic Olivier Salad – Russian Potato Salad; use your favorite type.
• Salt: Enhances every note without overpowering the delicate mix of flavors.
• Black ground pepper: Adds warmth and gentle spice for a perfectly rounded taste.

How to Make Olivier Salad – Russian Potato Salad

Step 1: Cook the Potatoes and Carrots

Start by giving your potatoes and carrots a good scrub, since you’ll be boiling them with the skins on for maximum flavor and structure. Place them in a pot, cover with cold water, and bring to a simmer. Let them bubble away over medium heat for about 20 to 25 minutes—just until a fork slides in with gentle resistance. This ensures they don’t mush up in the salad. Once done, drain and let them cool completely; a quick pop in the freezer (but not long enough to freeze!) for 15 minutes helps them dice up without falling apart.

Step 2: Boil the Eggs

While root veggies cook, place your eggs in a second pot, cover with water, and bring to a gentle boil for 5 minutes. Then, drain, replace the hot water with cold, and let them sit until fully cooled. This stops the cooking process and makes peeling a breeze—no one wants those pesky bits of shell clinging on!

Step 3: Dice the Sausage, Pickles, and Herbs

As the cooked ingredients cool, get chopping! Cut the smoked sausage and dill pickles into firm, uniform cubes (quarter inch is perfect), and finely chop the green onion, parsley, and dill. Add everything to a large mixing bowl—watch the colors begin to pop and the salad come to life!

Step 4: Dice and Add the Rest

Once the potatoes, carrots, and eggs are completely cool, peel and dice them into similarly sized cubes for that signature Olivier Salad – Russian Potato Salad look and feel. Add these alongside the peas (drained well) to your bowl, and gently toss it all together to distribute the goodness evenly.

Step 5: Dress and Mix

Time for the magic! Dollop on your mayonnaise, drizzle with oil, then scatter in the salt and black pepper. Mix until each morsel is deliciously coated but still holding its shape—taste and tweak the mayo or seasonings to suit your preference. The goal: a creamy, harmonious blend where every element shines through.

Step 6: Chill and Serve

Scoop your completed salad into an airtight container and let it chill in the fridge until you’re ready to serve. This mingling time helps the flavors develop, making every bite extra satisfying when it’s finally time to dig in.

How to Serve Olivier Salad – Russian Potato Salad

Garnishes

For a gorgeous finish, sprinkle extra chopped dill and parsley on top of the salad. You can also artistically arrange slices of boiled egg or delicate curls of smoked sausage for a decorative touch. These not only add beauty but hint at the flavors tucked inside the salad.

Side Dishes

Olivier Salad – Russian Potato Salad is wonderful as part of a festive spread or simple lunch plate. Pair it with crusty bread, rye toast, or hearty dark bread to soak up every bit of creamy dressing. It sits beautifully next to grilled meats, roast chicken, or even as a vibrant star among lighter vegetable dishes.

Creative Ways to Present

To make your Olivier Salad – Russian Potato Salad unforgettable, try pressing it into a ring mold for a tall, elegant presentation. Individual servings in small cups, mason jars, or even atop crunchy lettuce leaves transform a classic favorite into a fun, modern appetizer at parties or picnics.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Olivier Salad – Russian Potato Salad into a clean, airtight container and store it in the fridge. The salad keeps fresh and delicious for up to three days, and the flavors will actually mature, making each bite even more harmonious over time. Always use a clean spoon to avoid introducing extra moisture or bacteria.

Freezing

Unfortunately, Olivier Salad – Russian Potato Salad doesn’t freeze well. Freezing can make the potatoes and eggs watery or grainy, and the mayo dressing may separate. For best results, make only as much as you’ll enjoy within a few days to savor its optimal taste and texture.

Reheating

This salad is enjoyed best cold or at cool room temperature, so there’s no need to reheat. If you’ve just taken it from the fridge, you might let it sit out for 10-15 minutes before serving for the creamiest texture and fullest flavor. Avoid microwaving, which can cause the mayonnaise to split.

FAQs

Can I make Olivier Salad – Russian Potato Salad a day ahead?

Absolutely! This salad actually tastes better after a few hours (or overnight) in the fridge. The flavors meld and the mayo dressing penetrates every cube for perfect creaminess. Just be sure to give it a light stir before serving.

Is there a vegetarian version of this salad?

You can easily create a vegetarian Olivier Salad – Russian Potato Salad by omitting the sausage and adding more diced boiled eggs or chickpeas for extra protein and substance. It’s still just as satisfying and flavorful!

What kind of sausage works best in Olivier Salad – Russian Potato Salad?

Classically, a smoked, garlicky kielbasa or Servilat (a variety popular in Russian stores) gives the dish its authentic, savory note. However, your favorite salami or even cooked ham will work beautifully in a pinch.

Can I use fresh peas instead of canned?

Yes, you can substitute fresh or even frozen peas (just lightly boil and cool them first). They’ll add a snappier bite and brighter color, lending even more freshness to the finished salad.

How do I keep the salad from becoming watery?

Make sure to thoroughly drain the peas and cool all the ingredients completely before mixing, especially the potatoes and carrots. If your pickles are particularly juicy, you can blot the diced pieces with paper towels before adding them in.

Final Thoughts

There’s a reason Olivier Salad – Russian Potato Salad is beloved across generations and borders. It’s a celebration of simple, honest ingredients transformed into the ultimate crowd-pleasing centerpiece. If you’ve never tried making it at home, now’s your chance—gather your ingredients, embrace the chopping, and get ready to delight your family and friends with a dish that’s as comforting as it is irresistible!

Print