Russian Salad (Olivier Salad)

Name: Russian Salad (Olivier Salad)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 people
Ingredients: 300 g potatoes; 200 g carrots; 100 g frozen or fresh peas; 100 g sweetcorn; 50 g cornichons; 2 tablespoon fresh dill; 1 tablespoon flat-leaf parsley; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon paprika; 200 g mayonnaise; 1 teaspoon mustard

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5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 people
Calories
310 kcal
Course
Side Dish, Salad
Cuisine
Russian, Eastern European

Russian Salad (Olivier Salad)

Dana Farley

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Russian Salad (also known as Olivier Salad, Salad Olivieh, or Rus Salatasi) is a simple, colorful, and delicious salad dish originating from Russia.

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Ingredients

Servings

300 g potatoes (cut in small cubes)
200 g carrots (cut in small cubes)
100 g frozen or fresh peas
100 g sweetcorn (optional)
50 g cornichons (cut in small cubes)
2 tablespoon fresh dill (finely chopped)
1 tablespoon flat-leaf parsley (finely chopped)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
200 g mayonnaise
1 teaspoon mustard (optional)

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Instructions

Peel and dice the carrots, place them in a saucepan filled with cold water and bring it to a boil on medium heat.
Let the carrots cook for 10 minutes while preparing the potatoes.
Peel and dice the potatoes and then add them to the pan with half-cooked carrots.
Cook the potatoes and carrots together for another 10 minutes while preparing/chopping the rest of the ingredients.
Chop the cornichons into small cubes and finely chop the herbs while the potatoes and carrots are cooking, set them aside.
When the potatoes and carrots are almost cooked, add the frozen peas and sweetcorn to the pan, and cook them together for a few more minutes. You can check the doneness of the vegetables with a small knife.
Drain the vegetables, place them on a colander, and let them cool down before building your salad.
When the vegetables are cooled down, place them in a large bowl and then add mayonnaise, salt, paprika, and black pepper along with the chopped dill and parsley.
Give it a good stir and transfer it to a serving plate.
Refrigerate your salad for at least half an hour before garnishing with some fresh herbs and serving.

Equipments used:

Notes

If you have the time, cook the vegetables a couple of hours or a day ahead to give them enough time to cool to room temperature.
Add some mustard to your Russian potato salad if using store-bought mayonnaise instead of homemade!
You can check the doneness of the vegetables with a small knife.
Refrigerate your salad for at least half an hour before garnishing with some fresh herbs and serving.
This recipe yields 6 portions as a side dish. You can half the recipe as well as double or triple it by using the buttons on the recipe card.
The leftovers of Russian Salad would keep for up to three days when refrigerated in an airtight container.
Decorate your salad with hard-boiled eggs, black olives, and/or slices of cooked beetroot for an impressive presentation for your special gatherings.

Nutrition Information

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Calories 310kcal (16%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 25g (38%) Saturated Fat 4g (20%) Polyunsaturated Fat 15g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 14mg (5%) Sodium 534mg (22%) Potassium 409mg (12%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 5852IU (117%) Vitamin C 21mg (23%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 310 kcal

% Daily Value*

Calories	310kcal	16%
Carbohydrates	18g	6%
Protein	3g	6%
Fat	25g	38%
Saturated Fat	4g	20%
Polyunsaturated Fat	15g	88%
Monounsaturated Fat	6g	30%
Trans Fat	0.1g	5%
Cholesterol	14mg	5%
Sodium	534mg	22%
Potassium	409mg	9%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	5852IU	117%
Vitamin C	21mg	23%
Calcium	26mg	3%
Iron	1mg	6%