Russian Olivier Salad (Ensalada Rusa)
User Reviews
5
Russian Olivier Salad (Ensalada Rusa)
Description
Olivier Salad combines uniformly diced, cooked russet potatoes and carrots with canned green peas and diced dill pickles. The carefully cooked vegetables retain their shape and provide a tender yet structured texture. The salad is dressed with a mixture of mayonnaise and Greek yogurt, which adds creaminess and a subtle tang.
The flavor profile balances the earthy potatoes and sweet carrots with the tang and crunch of pickles, complemented by the creamy dressing. Seasoning with kosher salt and black pepper enhances the overall taste while keeping the components distinct.
This salad is traditionally served cold, making it suitable as a refreshing side or appetizer, especially in warm weather or as part of a larger meal. The salad can be customized in texture by adding pickles or celery just before serving for extra crunch.
Attention to the even size of diced vegetables ensures consistent cooking. Cooling the cooked vegetables fully before mixing prevents the dressing from becoming runny. Dressing ratios can be adjusted for richness or tanginess according to taste.
Ingredients
- 2 russet potatoes peeled and diced into small cubes, large
- 1 carrot peeled and diced into small cubes, large
- 1 cup green peas canned
- ½ cup dill pickles diced
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a pot of water to a rolling boil and add the potatoes and carrots. Cook for about 15 minutes until they are fork tender and fully cooked, but not mushy. Drain and set aside to cool completely.
- Once the potatoes and carrots are cool completely, mix them with the green peas and dill pickles in a large bowl. Add in the mayonnaise and Greek yogurt. Stir to combine.
- Season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
Notes
- Dice potatoes and carrots evenly to ensure consistent cooking without mushiness.
- Cool cooked vegetables completely before combining with dressing to maintain texture.
- Add crunchy ingredients like pickles or celery just before serving to keep crispness.
- Adjust mayonnaise and Greek yogurt amounts to suit desired creaminess or tang.
- Keep the salad refrigerated and serve cold for best taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 850mg | 35% |
| Potassium | 49mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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