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Olivier Salad – Russian Potato Salad Recipe is a beloved classic that brings together a delightful mix of creamy, tangy, and savory flavors in every bite. This hearty salad is not only a staple at festive tables throughout Russia but also a comforting crowd-pleaser anywhere you serve it. With tender potatoes, crisp carrots, smoky sausage, and the refreshing zing of pickles all dressed in a creamy mayo-based sauce, this salad is pure nostalgia on a plate and an irresistible way to brighten up any meal.
Ingredients You’ll Need
Gathering fresh, simple ingredients is key to making a delicious Olivier Salad – Russian Potato Salad Recipe. Each component plays a vital role, creating layers of texture and flavor that balance perfectly together.
- Potatoes: Cooked with skins on for better texture and nutrients, then peeled and diced for that perfect bite-sized chunk.
- Carrots: Like potatoes, cooked with skins then peeled to retain a naturally sweet undertone and vibrant color.
- Cooked eggs: The soft yet firm cubes add richness and a hint of creaminess that complements the mayo dressing.
- Smoked salami-type sausage: Adds a smoky depth, tender chew, and savory punch to the salad.
- Canned peas: These little bursts of sweetness lighten the overall richness and add a pop of green.
- Dill pickles: Their tangy crunch cuts through the creaminess, making every forkful exciting.
- Green onions (optional): When included, they bring a mild sharpness and fresh green color.
- Fresh parsley (optional): Adds a herbaceous note that brightens the dish beautifully.
- Fresh dill: Essential for authenticity, this herb brings a fragrant, slightly citrusy flavor unique to the salad.
- Oil: Helps bind flavors and adds silkiness to the dressing.
- Mayonnaise: The starring dressing ingredient, creating creamy indulgence that holds everything together.
- Salt: Enhances and balances all the flavors perfectly.
- Black ground pepper: Adds just the right touch of warmth and spice.
How to Make Olivier Salad – Russian Potato Salad Recipe
Step 1: Cook the Vegetables
Start by thoroughly cleaning the potatoes and carrots, then cook them with their skins on. This protects their texture and helps preserve nutrients. Once tender, peel them and dice into small, uniform cubes that will mix beautifully with the other ingredients.
Step 2: Prepare Other Ingredients
Dice your hard-boiled eggs and smoked salami into ¼-inch cubes to match the size of the vegetables. Drain the canned peas well to prevent sogginess, and dice the dill pickles to maintain that satisfying crunch in every bite.
Step 3: Mix the Ingredients
In a large bowl, combine the diced potatoes, carrots, eggs, sausage, peas, pickles, and any optional green onions and parsley. Toss gently but thoroughly, making sure each ingredient is evenly distributed for the best flavor balance.
Step 4: Season the Salad
Add the oil, mayonnaise, salt, and freshly ground black pepper to your combined ingredients. Mix carefully to coat everything evenly without turning the salad into a mush. The mayonnaise provides creaminess while the oil smooths out the textures.
Step 5: Chill and Serve
Refrigerate the salad for at least one hour before serving. This resting time is crucial—it allows all the flavors to marry and develop, ensuring every spoonful is a perfect harmony of flavors and textures. Serve chilled for the most refreshing taste.
How to Serve Olivier Salad – Russian Potato Salad Recipe
Garnishes
A sprinkle of fresh dill or parsley on top adds a fresh herbal aroma and makes the salad look inviting. For a splash of color and mild crunch, a few finely chopped green onions or even some sliced radishes can be lovely additions.
Side Dishes
This salad pairs wonderfully with hearty dishes such as roasted meats or grilled fish. Its creamy texture and savory notes also complement crisp green salads or crusty bread, creating a balanced meal that’s as satisfying as it is flavorful.
Creative Ways to Present
Fancy a twist? Serve the Olivier Salad – Russian Potato Salad Recipe in individual clear glasses layered with fresh herbs for elegant appetizers. Or use it as a filling for sandwiches or stuffed into halved tomatoes for a colorful party platter that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftover salad in an airtight container and keep it refrigerated. It will stay fresh for up to 3 days, though the flavors often improve slightly as it rests overnight.
Freezing
Because of its mayonnaise base and fresh vegetables, freezing is not recommended for Olivier Salad – Russian Potato Salad Recipe, as the texture and flavor will suffer once thawed.
Reheating
This salad is traditionally served cold and is best enjoyed straight from the fridge. Reheating is not advised since the mayo dressing and fresh vegetables lose their appeal when warmed.
FAQs
Can I substitute the smoked salami with another type of meat?
Absolutely! You can use cooked ham, chicken, or even turkey. The key is to keep it diced finely so it blends well with the other ingredients without overpowering the salad.
Is there a vegetarian version of Olivier Salad – Russian Potato Salad Recipe?
Yes, simply skip the smoked sausage and add extra peas, boiled beets, or even cooked mushrooms for a delicious vegetarian twist that still respects the original’s spirit.
What type of mayonnaise works best?
Use a good-quality, creamy mayonnaise—regular or light—depending on your preference. Homemade mayo can add a special touch, but store-bought works great for convenience.
Can I prepare parts of the salad ahead of time?
You can cook and dice the potatoes, carrots, eggs, and sausage a day in advance and keep them refrigerated separately. Mix everything together with the dressing just before serving to keep it fresh.
What makes this Olivier Salad different from other potato salads?
The addition of smoked salami, dill pickles, and fresh dill gives it a distinctive smoky, tangy, and herby flavor profile that sets it apart from typical American or Western potato salads.
Final Thoughts
Trying the Olivier Salad – Russian Potato Salad Recipe is like inviting a warm, comforting tradition to your table. Every single ingredient works in harmony to create a dish that’s as hearty as it is refreshing and is guaranteed to bring smiles. Whether you’re serving it for a family dinner or a festive gathering, I hope you enjoy making it as much as you’ll love eating it!
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Olivier Salad – Russian Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Russian
- Diet: Halal
Description
Olivier Salad, also known as Russian Potato Salad, is a hearty and creamy dish featuring diced potatoes, carrots, eggs, smoked sausage, peas, and pickles, all combined with mayonnaise and fresh herbs. This classic salad is chilled before serving, making it a perfect dish for gatherings, potlucks, or as a flavorful side.
Ingredients
Vegetables
- 3 medium potatoes, cooked with skins on, peeled, and diced
- 3 medium carrots, cooked with skins on, peeled, and diced
- 15 oz canned peas, drained
- 1 ½ cups diced dill pickles, diced into ¼-inch cubes
- ½ cup green onions, chopped (optional)
- ¼ cup chopped fresh parsley (optional)
- ¼ cup chopped fresh dill
Protein
- 8 cooked eggs, peeled, and diced into ¼-inch cubes
- 3 cups smoked salami-type sausage, diced into ¼-inch cubes
Condiments and Seasonings
- 2 tbsp oil
- 2 cups mayonnaise (or to taste)
- 1 tsp salt
- 2 tsp black ground pepper
Instructions
- Cook the vegetables: Thoroughly clean the potatoes and carrots. Cook them with their skins on until tender, then peel and dice into small, ¼-inch cubes to ensure even texture and bite sized pieces.
- Prepare other ingredients: Dice the cooked eggs and smoked salami-type sausage into similar ¼-inch cubes. Drain the canned peas thoroughly to avoid excess moisture. Also, dice the dill pickles into ¼-inch cubes to keep consistency across all ingredients.
- Mix the ingredients: In a large mixing bowl, combine the diced potatoes, carrots, eggs, sausage, peas, pickles, green onions (if using), parsley, and fresh dill, gently folding the ingredients together without mashing them.
- Season the salad: Add the oil, mayonnaise, salt, and black pepper over the mixed ingredients. Gently mix all components until everything is evenly coated with the dressing but still maintains its individual textures.
- Chill and serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. Serve cold for best taste and texture.
Notes
- Cooking the potatoes and carrots with their skins on helps retain more nutrients and flavor while keeping them from becoming waterlogged.
- Use full-fat mayonnaise for a richer, creamier salad.
- Adjust salt and pepper to taste; the sausage and pickles usually add some saltiness.
- For a lighter version, substitute part of the mayonnaise with Greek yogurt.
- The salad is best served chilled and can be prepared a day in advance.
- If green onions or fresh parsley are unavailable, they can be omitted without drastically changing the flavor profile.
