Description
Olivier Salad, also known as Russian Potato Salad, is a classic cold salad featuring diced cooked potatoes, carrots, eggs, smoked salami, pickles, and peas, all mixed with creamy mayonnaise and fresh herbs. This hearty, flavorful salad is perfect as a refreshing side dish or a light meal, ideal for gatherings or everyday enjoyment.
Ingredients
Scale
Vegetables & Eggs
- 3 medium potatoes, cooked with skins on, peeled, and diced
- 3 medium carrots, cooked with skins on, peeled, and diced
- 8 cooked eggs, peeled, and diced into ¼-inch cubes
- 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
Meat
- 3 cups smoked salami-type sausage, diced into ¼-inch cubes
Dressing
- 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.
- Prepare other ingredients: Dice the cooked eggs and smoked salami-type sausage into ¼-inch cubes. Drain the canned peas and dice the dill pickles into similar sized pieces.
- Mix the ingredients: In a large bowl, combine the diced potatoes, carrots, eggs, smoked sausage, peas, pickles, green onions (if using), parsley, and dill, mixing them evenly.
- Season the salad: Add the oil, mayonnaise, salt, and black pepper to the bowl. Gently fold all the ingredients together to ensure everything is evenly coated with the dressing.
- Chill and serve: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld. Serve chilled for the best taste and texture.
Notes
- If you prefer a lighter salad, reduce the amount of mayonnaise or substitute with Greek yogurt.
- Using smoked salami adds a distinctive smoky flavor, but you can substitute with cooked chicken or ham for variation.
- Chilling the salad improves flavor blending, so don’t skip the refrigeration step.
- For a vegetarian version, omit the salami and use a plant-based sausage alternative or extra vegetables.
- Ensure potatoes and carrots are cooked just until tender to maintain texture.
