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5.0 from 9 votes

Olivier Salad (Russian Salad)

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 25 +
Calories: 214 kcal
Course: Main Course , Salad , Appetizer
Cuisine: Russian , Eastern European

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

    Cup of Yum
  1. 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.
  2. Meanwhile hard boil the eggs in another pot.
  3. While the potatoes and carrots are cooking, dice ham and pickles in small dice. Add them to the mixing bowl. Also, add thawed peas.
  4. Season vegetables in the mixing bowl with salt and pepper, and stir well. Again, season and stir until all vegetables are well seasoned.
  5. 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

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

% 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.