Description
Olivier Salad, also known as Russian Potato Salad, is a flavorful and hearty dish combining diced cooked potatoes, carrots, eggs, smoked salami, peas, and pickles all tossed in a creamy mayonnaise-based dressing. This traditional salad is perfect as a side dish or a crowd-pleasing appetizer, served chilled with fresh herbs adding brightness to every bite.
Ingredients
Scale
Vegetables and Eggs
- 3 medium potatoes, cooked with skins on, peeled, and diced
- 3 medium carrots, cooked with skins on, peeled, and diced
- 8 cooked eggs, peeled, and diced into ¼-inch cubes
- 15 oz canned peas, drained
- 1 ½ cups diced dill pickles, diced into ¼-inch cubes
- ½ cup green onions, chopped (optional)
- ¼ cup chopped fresh parsley (optional)
- ¼ cup chopped fresh dill
Meat
- 3 cups smoked salami-type sausage, diced into ¼-inch cubes
Dressing & Seasoning
- 2 tbsp oil
- 2 cups mayonnaise (or to taste)
- 1 tsp salt
- 2 tsp black ground pepper
Instructions
- Cook the vegetables: Thoroughly clean the potatoes and carrots. Cook them with skins on until tender, then peel and dice into small cubes consistent in size for a neat presentation.
- Prepare other ingredients: Dice the cooked eggs and smoked salami-type sausage into ¼-inch cubes, ensuring uniformity with the vegetables. Drain the canned peas well. Dice the dill pickles into similar-sized pieces to balance textures.
- Mix the ingredients: In a large mixing bowl, combine the diced potatoes, carrots, eggs, sausage, peas, pickles, and optional green onions along with the chopped parsley and dill for fresh flavor.
- Season the salad: Add the oil, mayonnaise, salt, and black pepper to the bowl. Gently mix all ingredients together, taking care not to mash the pieces, so everything is evenly coated with the creamy dressing.
- Chill and serve: Refrigerate the salad for at least 1 hour before serving. Chilling allows the flavors to meld beautifully. Serve chilled as a satisfying side or appetizer.
Notes
- Cooking the vegetables with skins on helps retain flavor and nutrients; peel after cooking for easier handling.
- You can substitute the smoked salami with cooked ham or chicken for a different protein profile.
- Adjust mayonnaise quantity to preference for creaminess and calorie control.
- Fresh herbs are key to brighten the rich flavors of the salad; do not skip parsley and dill.
- This salad is best served cold and can be stored covered in the refrigerator for up to 3 days.
