Olivier Salad (Russian Salad)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
25 +
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Calories
214 kcal
-
Course
Main Course, Salad, Appetizer
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Cuisine
Russian, Eastern European
Olivier Salad (Russian Salad)
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Learn how to make classic Olivier salad, also known as Russian potato salad, with this easy recipe. Get step-by-step instructions and tips for a delicious, hearty dish perfect for any occasion or potluck.
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Ingredients
- 5 medium russet potatoes about 2 lbs
- 10 medium carrots
- 10 eggs
- 2 lbs ham
- 10 whole pickles
- 2 cups of thawed frozen peas
- 1 granny smith apple finely chopped
- 2 cups homemade mayo or Paleo mayonnaise
- Salt and freshly ground black pepper
- ⅓ cup green onions optional
Instructions
- Peel and finely dice carrots, then peel and dice potatoes the same size as carrots. Place carrots and potatoes into a medium pot and cover with water. Add 1 tsp salt and bring to boil. Continue cooking uncovered for about 10-12 min or until tender then rinse with cold water and drain. Transfer to paper towels to remove any excess water. Transfer to a large mixing bowl.
- Meanwhile hard boil the eggs in another pot.
- While the potatoes and carrots are cooking, dice ham and pickles in small dice. Add them to the mixing bowl. Also, add thawed peas.
- Season vegetables in the mixing bowl with salt and pepper, and stir well. Again, season and stir until all vegetables are well seasoned.
- Lastly, finely chop the hard-boiled eggs and add them to the bowl. Add the chopped apple to the salad, 2 cups mayonnaise and stir well. Let cool for at least 30 minutes in the fridge. Serve in a large salad bowl or platter. Enjoy!
Notes
- Cut the carrots and potatoes into similar sizes so that they cook evenly. Use a vegetable chopper for uniform vegetables and for best results.
- Don't overcook the vegetables. Because they are cut in smaller size, they don't require a lot of time to cook. Check the potatoes and the carrots regularly with a fork, and remove them from the water when they are fork-tender. The fork should pierce through the center easily.
- Cook the veggies ahead of time. If you have the time, cook the veggies the day before or a couple of hours ahead to give them enough time to cool.
- Make sure the salad is well seasoned. It is hard to season a large salad properly, and that's why I find it is easier to season each vegetable/ingredient separately as I add them to the salad bowl. If you taste the salad and it feels like something is missing, add a little bit more salt and black pepper.
- For a fresh flavor, sometimes I also add a little bit of lemon juice.
- Let the salad sit in the fridge for 30 minutes before serving, this will really help the flavors to blend together.
Nutrition Information
Show Details
Serving
187g
Calories
214kcal
(11%)
Carbohydrates
18.7g
(6%)
Protein
10.1g
(20%)
Fat
11.3g
(17%)
Saturated Fat
2.6g
(13%)
Polyunsaturated Fat
8.7g
Cholesterol
91mg
(30%)
Sodium
1021mg
(43%)
Fiber
3.3g
(13%)
Sugar
4.7g
(9%)
Nutrition Facts
Serving: 25+
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 187g | |
| Calories | 214kcal | 11% |
| Carbohydrates | 18.7g | 6% |
| Protein | 10.1g | 20% |
| Fat | 11.3g | 17% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 8.7g | 51% |
| Cholesterol | 91mg | 30% |
| Sodium | 1021mg | 43% |
| Fiber | 3.3g | 13% |
| Sugar | 4.7g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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