Easy Olivier Salad (Russian Potato Salad) Recipe
A celebratory Russian Olivier Salad (also known as Russian Potato Salad) featuring boiled potatoes and carrots, eggs, pickles, scallions, sausage (or chicken/ham as alternatives), peas, all bound in creamy mayonnaise for a rich, crowd-pleasing dish.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 1 hr 5 mins
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Russian
Ingredients
Scale
Vegetables
- 5 medium Yukon potatoes, boiled and diced
- 3 medium carrots, boiled and diced
- 1 cup peas, frozen and thawed
Proteins
- 6 eggs, hard-boiled and diced (reserve 1 egg for garnish)
- 2 cups sausage, diced (can substitute chopped rotisserie chicken or smoked ham; omit for vegetarian)
Flavor and Texture
- 8 dill pickles, diced
- 3 scallions, diced
- 1 ¼ cup mayonnaise
- Kosher salt, to taste
Garnish
- Remaining 1 egg, sliced into rings
- Extra scallions for topping
Instructions
- Prepare the base vegetables: Place the potatoes, carrots, and eggs into a large pot of cold water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and a knife pierces them easily (potatoes up to 25 minutes; carrots about 15 minutes).
- Cook and cool: When the vegetables are done, use tongs to transfer them to a tray to cool. Cook the eggs for 10 minutes, then transfer to an ice bath to cool completely. Save 5 eggs for dicing; reserve the 6th for slicing into rings for garnish.
- Prepare mix-ins: While the vegetables cook, cut the sausage and pickles into pea-sized cubes.
- Dice and combine: Once all components are cooled, peel and dice the potatoes and carrots, and dice the eggs into pea-sized pieces. Add all ingredients (potatoes, carrots, eggs, sausage, pickles, scallions, peas) to a large mixing bowl. Fold in the mayonnaise and season with salt to taste.
- Finish and garnish: Fold everything together gently until evenly coated. Slice the reserved egg into disks and arrange on top along with extra scallions for garnish. Chill briefly before serving if desired.
Notes
- For a lighter version, reduce the mayonnaise to 1 cup and add a splash of sour cream or yogurt.
- To make this dish ahead, assemble without the garnish, refrigerate up to 24 hours, then garnish before serving.
- Best served chilled or at room temperature.
Keywords: Olivier salad, Russian potato salad, potatoes, carrots, eggs, pickles, mayonnaise, sausage, peas, scallions
