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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/russian-salad-salad-olivier-recipe/