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Olyvie Russian Potato Salad (Салат Оливье)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 220 kcal
Course: Salad
Cuisine: Russian

Ingredients

  • 4 large (900g) potatoes
  • 3 large (600g) carrots
  • 4 eggs
  • 2 small (114g) onions, yellow/white
  • ¾ cup (120g) cornichons (very small pickles), or other pickles
  • 1 small can (200g) peas
  • 6.5oz (180g) Bologna type meat or ham
  • ¾ cup mayonnaise
  • ½ tsp Salt, or to taste
  • ⅛ tsp ground black pepper, or to taste
  • Dill for garnish (optional)

Instructions

    Cup of Yum
  1. Wash the potatoes and carrots, but do not peel. Add the potatoes and carrots to a pot and cover with water. Bring to boil, salt the water, reduce heat and cook for 20-30 minutes or until both are fork-tender. Note that the carrots will be done faster and will need to be taken out about halfway through.
  2. Cook the eggs using whatever method you like. I cook the eggs for 10 minutes after they start boiling to get hard-boiled eggs. Note, this might be different for you depending on the cooking method, altitude, etc.
  3. One the potatoes, carrots, and eggs are cooked. Take them out of the water and let them cool. Peel all three once they have cooled off.
  4. Chop all the ingredients into pea-sized pieces and add to a big salad bowl. Add the peas. Add the mayonnaise, salt and pepper and gently mix everything together until well-combined.
  5. Refrigerate for a few hours or overnight. The salad tastes best when it had some time for all the flavors to meld together.
  6. Garnish with finely chopped dill (optional)