Russian Salad – Salad Olivier Recipe

Introduction

Russian Salad, also known as Salad Olivier, is a classic and creamy vegetable salad that’s perfect for gatherings or as a refreshing side dish. Packed with boiled eggs, tender vegetables, and a tangy mayonnaise dressing, it offers a delightful mix of flavors and textures.

Ingredients

• 6 Eggs (boiled)
• 800 g Potatoes (28.22 oz), peeled and diced
• 400 g Carrots (14 oz), peeled and diced
• 200 g Frozen peas (7 oz)
• 100 g Cornichons (4 oz), mini pickled cucumbers
• 30 g Dill (1.4 oz), finely chopped
• 6 tbsp Scallions, chopped (green part only)
• 250 g Mayonnaise (1 cup)
• Salt, to taste
• White pepper, to taste

Instructions

1. Step 1: Boil the eggs until hard-cooked, then peel and chop them into small pieces.
2. Step 2: Peel the potatoes and carrots, then dice them into small cubes.
3. Step 3: Place the diced potatoes and carrots in a saucepan with cold salted water. Bring to a boil over medium heat and cook for 7–10 minutes until just tender but still firm (al dente). Drain and let them cool.
4. Step 4: In another saucepan, cover the frozen peas with water and bring to a boil. Simmer for 2–3 minutes, then drain and immediately place the peas in ice cold water to retain their vibrant color and firmness. Drain again once cool.
5. Step 5: Chop the green parts of the scallions, dice the cornichons into small cubes, and finely chop the dill.
6. Step 6: In a large bowl, combine the cooled potatoes, carrots, peas, chopped eggs, scallions, cornichons, and dill.
7. Step 7: Add mayonnaise, then season with salt and white pepper to taste. Mix gently until all ingredients are well combined.
8. Step 8: Transfer the salad to a serving dish and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• For extra richness, try using half mayonnaise and half sour cream or Greek yogurt.
• Add diced cooked chicken or ham for a heartier version of the salad.
• Use fresh peas if in season and blanch them briefly instead of frozen peas.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For the best texture and flavor, consume within this time frame. When ready to serve, give it a gentle stir and, if needed, add a little extra mayonnaise to refresh the creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Russian Salad in advance?

Yes, this salad benefits from resting in the refrigerator for at least 30 minutes and can be made up to 2 days ahead. Just keep it well covered to maintain freshness.

Is there a substitute for mayonnaise?

You can substitute mayonnaise with sour cream, Greek yogurt, or a combination of both for a lighter dressing. Just adjust seasoning to taste as these options tend to be less rich.

Russian Salad – Salad Olivier Recipe

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★★★★★

4.9 from 143 reviews

Russian Salad, also known as Salad Olivier, is a classic dish featuring boiled eggs, potatoes, carrots, peas, and cornichons tossed in creamy mayonnaise with fresh herbs. This salad is a vibrant, flavorful, and satisfying side dish that perfectly balances textures and flavors, making it a popular choice for gatherings and festive occasions.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Russian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Eggs

• 6 Eggs (boiled)
• 800 g Potatoes (28.22 oz) (peeled and diced)
• 400 g Carrots (14 oz) (peeled and diced)
• 200 g Frozen peas (7 oz)
• 100 g Cornichons (4 oz) (mini pickled cucumbers)

Herbs and Aromatics

• 30 g Dill (1.4 oz), finely chopped
• 6 tbsp Scallions, chopped (green parts only)

Condiments and Seasoning

• 250 g Mayonnaise (1 cup)
• Salt to taste
• White pepper to taste

Instructions

1. Boil the eggs: Place the eggs in a pot, cover with water, and boil until hard-boiled. Once cooked, peel and chop them into bite-sized pieces.
2. Prepare vegetables: Peel the potatoes and carrots, then dice them into small, uniform cubes to ensure even cooking and texture.
3. Cook potatoes and carrots: Put the diced potatoes and carrots into a saucepan filled with cold water and a pinch of salt. Bring to a boil over medium heat and cook for 7-10 minutes until just tender but still firm (al dente). Drain and let them cool in a colander.
4. Cook peas: In a separate saucepan, add frozen peas and enough water to cover them. Bring to a boil, then simmer for 2-3 minutes. Drain and immediately transfer peas to ice-cold water to preserve their vibrant color and texture. Drain again once cooled.
5. Chop garnishes: Finely chop the green parts of the scallions, cornichons, and dill. The cornichons should be diced into small cubes for a balanced flavor.
6. Combine ingredients: In a large mixing bowl, combine the cooled potatoes, carrots, peas, chopped eggs, cornichons, scallions, and dill.
7. Add dressing and seasoning: Add the mayonnaise along with salt and white pepper to taste. Mix gently but thoroughly to evenly coat all ingredients without mashing them.
8. Chill the salad: Transfer the salad to a serving dish and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to firm up slightly.

Notes

• Ensure vegetables are cooked al dente to maintain a firm, pleasant texture in the salad.
• Use white pepper to avoid black specks in the salad and maintain its classic pale appearance.
• The salad can be made a day in advance and refrigerated to enhance flavors.
• Adjust seasoning according to taste, especially salt and pepper.
• Mayonnaise quantity can be modified to prefer a creamier or lighter dressing.

Keywords: Russian Salad, Salad Olivier, Potato Salad, Mayonnaise Salad, Russian Cuisine, Boiled Vegetables Salad