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
Scale
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.
