Easy Olivier Salad (Russian Potato Salad)
Ultra creamy and fresh Easy Olivier Salad (Russian Potato Salad) is a traditional Russian recipe made with cooked vegetables, eggs, sausage, pickles, and mayonnaise. Bring it to your holiday celebrations or to a family cookout.
Servings: 8 servings
Calories: 572kcal
Ingredients
- 5 medium Yukon potatoes boiled and diced
- 3 medium carrots boiled and diced
- 6 eggs hard-boiled and diced
- 8 dill pickles diced
- 3 scallions diced
- 2 cups sausage diced, you can also use chopped rotisserie chicken or smoked ham instead or omit to keep vegetarian
- 1 cup peas frozen and thawed
- 1 ¼ cup mayonnaise
- Kosher salt to taste
Instructions
- Place the carrots, potatoes, and eggs into a large pot of cold water. Bring the water to a boil, then reduce the heat to medium and simmer.
- Cook the eggs for 10 minutes. Afterward, carefully transfer them to an ice bath to cool completely. Only cut 5 eggs and leave the 6th for slicing into rings and garnishing the salad.
- The carrots will take approximately 15 minutes to cook and the potatoes can take up to 25 minutes. Both are ready when you can pierce a knife through them easily. Once the carrots and potatoes are done, remove with tongs and set onto a tray to cool.
- While the vegetables are cooking, cut the sausage and pickles into pea-sized cubes.
- Once the vegetables and eggs are cooled, peel and dice into pea-size cubes as well. Having everything cut into the same size is important for taste, texture, and look.
- Add all of the ingredients (including the green scallions and mayonnaise) into a large mixing bowl. Using a spoon, fold all ingredients together. Season with salt to taste. Slice the 6th egg into disks and top the salad along with some extra scallions.
Notes
- Chop everything evenly. Cutting all the ingredients into small, uniform, pea-sized cubes ensures the salad tastes balanced and looks good too.
- Dry the pickles well. Excess pickle juice can water down the salad and make it soggy. Pat them dry with a paper towel before mixing them in.
- Season after combining. Since sausage, pickles, and mayonnaise already contain salt, wait until everything is mixed before adding extra seasoning. Taste first, then adjust.
- Use good-quality mayonnaise. A rich, creamy mayo makes the whole salad taste fresher. Try homemade or a high-quality store-bought version for the best flavor.
- Mix gently. Use a large spoon to fold the ingredients together without mashing the vegetables. This helps keep the texture light and fluffy, not mushy.a
- Make-ahead instructions: when making this salad ahead of time, keep the vegetables, eggs, and sausage in a separate container from the pickles and green onions. Refrigerate all ingredients before putting them together when ready for make-ahead. Mix the salad only when ready to enjoy for maximum freshness. The salad will stand for longer if kept separately.
Nutrition
Calories: 572kcal | Carbohydrates: 26g | Protein: 17g | Fat: 45g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 1230mg | Potassium: 829mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4340IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 3mg