If you’ve ever craved a salad that feels like a warm hug from the inside, then this Easy Olivier Salad (Russian Potato Salad) Recipe is exactly what you need. This classic dish combines tender potatoes, vibrant carrots, perfectly boiled eggs, and a delightful mix of sausage and pickles, all bound together with creamy mayonnaise. It’s a beautiful medley of flavors and textures that’s been a beloved staple at Russian tables for generations, and I’m so excited to share this approachable, tasty version with you.
Ingredients You’ll Need
The magic of this Easy Olivier Salad (Russian Potato Salad) Recipe lies in its simple, wholesome ingredients. Each one brings something special to the table, from the hearty potatoes to the punchy pickles and creamy dressing, creating that unforgettable balance of flavor and texture.
- 5 medium Yukon potatoes: Boiled and diced, these provide a fluffy and mildly sweet base that’s essential to the salad’s structure.
- 3 medium carrots: Also boiled and diced, they add cheerful color and a hint of natural sweetness.
- 6 eggs: Hard-boiled and diced, with one reserved for garnish, they bring richness and a silky texture.
- 8 dill pickles: Diced pickles offer a tangy crunch that brightens every bite.
- 3 scallions: Fresh and diced, they lend a gentle oniony kick and vibrant green color.
- 2 cups sausage: Diced for savory depth; you can also swap this with rotisserie chicken or smoked ham, or leave it out to keep things vegetarian.
- 1 cup peas: Frozen and thawed, these sweet little bursts add an extra pop of green and freshness.
- 1 ¼ cup mayonnaise: The creamy glue that brings all the ingredients together into one harmonious bite.
- Kosher salt: To taste, just enough to enhance all the flavors without overpowering.
How to Make Easy Olivier Salad (Russian Potato Salad) Recipe
Step 1: Boil the Potatoes, Carrots, and Eggs
Begin by placing your carrots, potatoes, and eggs into a large pot filled with cold water. This helps them cook evenly. Bring the water up to a boil, then reduce to medium heat so everything simmers gently. This careful cooking lays the groundwork for perfectly tender veggies and eggs.
Step 2: Cook Eggs to Perfection
Allow the eggs to cook for exactly 10 minutes. Once done, immediately transfer them to an ice bath—this stops the cooking and makes peeling a breeze later on. Remember, only dice five eggs for the salad and save the sixth for slicing into beautiful rings to garnish the final dish.
Step 3: Check and Cool the Vegetables
Carrots generally take about 15 minutes to become fork-tender, while potatoes might need up to 25 minutes. You’ll know they’re ready when a knife slides into them easily without resistance. Remove with tongs and set them aside on a tray to cool completely before dicing.
Step 4: Dice Sausage and Pickles
While your vegetables cool, chop the sausage and dill pickles into small, pea-sized cubes. This uniform size ensures every forkful has a perfect balance of flavors and a pleasing texture.
Step 5: Peel and Dice the Eggs and Vegetables
Once cooled, peel your eggs and dice them into the same size cubes as your veggies and sausage. This step takes a little patience but is key to creating that classic Olivier Salad look and mouthfeel everyone loves.
Step 6: Combine and Season
In a large mixing bowl, place all your diced ingredients: potatoes, carrots, eggs, pickles, sausage, peas, scallions, and of course mayonnaise. Gently fold everything together with a spoon so all ingredients blend without mashing. Taste your creation and season with kosher salt as needed. Don’t forget to slice that reserved egg into lovely disks and arrange them on top to finish with elegance and extra scallions for a fresh touch.
How to Serve Easy Olivier Salad (Russian Potato Salad) Recipe
Garnishes
Adding a few simple garnishes takes this salad from everyday to show-stopping. The sliced egg disks on top are a classic way to present, adding a refined touch. Sprinkle finely chopped fresh dill or extra scallions for a burst of color and fresh aroma.
Side Dishes
This salad pairs beautifully with a range of dishes, whether you’re serving it at a picnic or a festive dinner. It’s a fantastic companion to grilled meats, roasted chicken, or even alongside slices of crusty rye bread for an authentic Russian-style meal.
Creative Ways to Present
For a modern twist, try serving the Easy Olivier Salad (Russian Potato Salad) Recipe in individual clear glasses or pretty ramekins. This allows the beautiful layers of colorful ingredients to shine through and makes for a delightful party presentation. You can also use it as a filling for open-faced sandwiches or topped on crisp lettuce leaves to add a fresh crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Olivier Salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making it even more delicious the next day. Just give it a gentle stir before serving, as the mayo may settle slightly.
Freezing
Freezing this salad is not recommended because the mayonnaise and boiled vegetables tend to become watery and change in texture upon thawing. For the best experience, enjoy your Olivier Salad fresh or refrigerated only.
Reheating
Since the salad is best served cold or at room temperature, avoid reheating. If your salad has been refrigerated, simply let it sit out for about 15 minutes before serving to take the chill off and let the flavors open up.
FAQs
Can I make Olivier Salad vegetarian?
Absolutely! Simply omit the sausage or meat, and you’ll have a delicious vegetarian version that’s just as satisfying with the combination of eggs, vegetables, and pickles.
What can I use instead of mayonnaise?
If you prefer a lighter dressing, try mixing Greek yogurt with a little mustard and lemon juice for a tangy alternative that still holds the salad together beautifully.
Is it okay to use frozen peas?
Yes! Frozen peas work perfectly as long as you thaw them before mixing in. They add sweet bursts of color and texture without any extra effort.
How important is dicing everything the same size?
It’s very important. Uniform chunks ensure every bite has a balanced mix of flavors and a pleasant texture. Plus, it looks lovely on the plate!
Can I prepare this salad in advance for a party?
Definitely. This salad keeps well in the fridge and even tastes better a few hours after mixing. Just add the egg garnish right before serving for the prettiest presentation.
Final Thoughts
Once you try this Easy Olivier Salad (Russian Potato Salad) Recipe, I promise it will become one of your go-to crowd-pleasers. It’s the perfect dish that brings people together, loaded with comforting flavors and a creamy texture that’s absolutely irresistible. So grab those simple ingredients, follow these straightforward steps, and get ready to fall in love with a timeless recipe that’s made to share and savor.
Print
Easy Olivier Salad (Russian Potato Salad) Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Russian
Description
Easy Olivier Salad, also known as Russian Potato Salad, is a classic and hearty salad featuring boiled potatoes, carrots, eggs, dill pickles, sausage, peas, and scallions all bound together with creamy mayonnaise. Perfect for gatherings or as a side dish, this salad offers a balanced combination of textures and flavors that are both comforting and refreshing.
Ingredients
Vegetables
- 5 medium Yukon potatoes (boiled and diced)
- 3 medium carrots (boiled and diced)
- 8 dill pickles (diced)
- 1 cup peas (frozen and thawed)
- 3 scallions (diced)
Proteins
- 6 eggs (hard-boiled and diced, plus 1 egg sliced for garnish)
- 2 cups sausage (diced; can substitute chopped rotisserie chicken, smoked ham, or omit to keep vegetarian)
Others
- 1 ¼ cup mayonnaise
- Kosher salt (to taste)
Instructions
- Boil Vegetables and Eggs: Place the carrots, potatoes, and eggs into a large pot of cold water. Bring the water to a boil, then reduce the heat to medium and simmer. Cook the eggs for 10 minutes.
- Cool Eggs: After boiling, carefully transfer the eggs to an ice bath to cool completely. Only cut 5 eggs and leave the 6th for slicing into rings and garnishing the salad.
- Check Vegetables for Doneness: The carrots will take approximately 15 minutes to cook and the potatoes up to 25 minutes. Both are ready when you can pierce a knife through them easily. Remove carrots and potatoes with tongs and set onto a tray to cool.
- Prepare Other Ingredients: While vegetables cook, cut the sausage and pickles into pea-sized cubes.
- Dice Cooled Ingredients: Once vegetables and eggs have cooled, peel and dice them into pea-size cubes, ensuring uniform size for best taste, texture, and appearance.
- Combine Ingredients: Add all diced ingredients, including green scallions and mayonnaise, into a large mixing bowl. Fold gently with a spoon to combine. Season with kosher salt to taste.
- Garnish and Serve: Slice the 6th egg into disks and arrange on top of the salad along with some extra scallions for garnish.
Notes
- Uniformly dicing all ingredients enhances the salad’s texture and presentation.
- You can substitute sausage with rotisserie chicken or smoked ham, or omit meat entirely for a vegetarian option.
- This salad tastes best chilled; refrigerate for at least 1 hour before serving.
- Mayonnaise can be adjusted according to preferred creaminess.
- Use kosher salt and add gradually to avoid oversalting, especially if using salted pickles.
