Russian Potato Salad or Olivier Salad (Салат Оливье или Мясной Салат )

Russian Olivier Potato Salad - You should try this fancied up potato salad and see why our family has been making it for years! | by LetTheBakingBeginBlog.com | @Letthebakingbgn

As a true Ukrainian I too have a favorite version of this classic Russian Salad. Traditional Olivier or Russian salad we know today is made using potatoes, eggs, meat, peas, pickles and mayo – I guess you can call it a fancy potato salad. Each family has their own favorite way of making this salad and it’s the variation and the amount of each ingredient that make it unique from family to family. Some people will use naturally fermented pickles, while others like their salad with regular store bought pickles. Some like the salad with canned peas, while others will use frozen peas. Bologna is the most traditional choice of meat, but some people use cooked chicken or beef. In my family my mom has always made it with smoked salami type sausage that we usually get from the Russian store, so that is how I make it as well. We usually add less of the smoked sausage than we would have of the bologna as it has more of a more pronounced flavor and little goes a long way. I hope this Easter you will try my version of the Olivier and enjoy it as much as we do!

P.S Excuse my long absence from the blogosphere – it’s a little hectic here in my house at the moment as we try to figure out what’s causing my younger daughter’s health hickups, but I should have a couple more posts up on the blog by the end of the weekend, so stay tuned and thanks for checking up on me 🙂

Russian Potato Salad or Olivier Salad

 

Ingredients:

  • 3 medium potatoes (about 3 cups, cooked, diced)
  • 1 medium carrot (about 2/3 cups, cooked, diced)
  • 6 eggs, cooked, diced to 1/4”
  • 3/4 cup diced to 1/4” smoked salami type sausage
  • 1/2 cup frozen or canned peas
  • 1/2 cup diced to 1/4” pickles (naturally fermented or store bought)
  • 1/2 cup chopped scallions (about 4 scallions)
  • 1/4 cup chopped parsley
  • 1/4 cup chopped dill
  • 2-3 Tbsp oil
  • 1/2 –2/3 cup mayonnaise
  • 1/2-1 tsp salt
  • 1/2 – 1 tsp black ground pepper

Russian Olivier Potato Salad - You should try this fancied up potato salad and see why our family has been making it for years! | by LetTheBakingBeginBlog.com | @Letthebakingbgn

1. Clean potatoes & carrots with a brush and place them in a pot. Cover with water and boil over medium heat until vegetables are easily pierced with a fork but still have a bit of resistance, about 20-25 minutes from the time the water comes to a boil. Do not overcook. Once cooked, drain the water and allow the vegetables to cool completely. Putting them in the freezer for about 15 minutes before cutting will help them retain the shape better. Do not freeze them though.

2. Cook eggs in a pot covered with water for 5 minutes after the water comes to a boil. Drain the water, cover with cold water and allow to cool completely, then peel the eggs. Set aside.

3. While the vegetables are cooking and cooling dice the polish sausage & pickles. Chop the scallions, parsley & dill. Set aside.

4. Once the potatoes, carrots and eggs have cooled down completely, dice them into small cubes ( about 1/4”).

5. Combine all the ingredients in a bowl with mayo, salt & pepper and mix until everything is evenly coated. Taste and adjust the amount of mayo first and then the seasoning.

Russian Olivier Potato Salad - You should try this fancied up potato salad and see why our family has been making it for years! | by LetTheBakingBeginBlog.com | @Letthebakingbgn

Russian Potato Salad or Olivier Salad (Салат Оливье или Мясной Салат )

Prep time:
Cook time:
Total time:
Author:
Recipe type: Appetizer, Entree
Cuisine: Russian

Ingredients

  • 3 medium potatoes (about 3 cups, cooked, diced)
  • 1 medium carrot (about ⅔ cups, cooked, diced)
  • 6 eggs, cooked, diced to ¼”
  • ¾ cup diced to ¼” smoked salami type sausage
  • ½ cup frozen or canned peas
  • ½ cup diced to ¼” pickles (naturally fermented or store bought)
  • ½ cup chopped scallions (about 4 scallions)
  • ¼ cup chopped parsley
  • ¼ cup chopped dill
  • 2-3 Tbsp oil
  • ½ –2/3 cup mayonnaise
  • ½-1 tsp salt
  • ½ – 1 tsp black ground pepper

Instructions

  1. Clean potatoes & carrots with a brush and place them in a pot. Cover with water and boil over medium heat until vegetables are easily pierced with a fork but still have a bit of resistance, about 20-25 minutes from the time the water comes to a boil. Do not overcook. Once cooked, drain the water and allow the vegetables to cool completely. Putting them in the freezer for about 15 minutes before cutting will help them retain the shape better. Do not freeze them though.
  2. Cook eggs in a pot covered with water for 5 minutes after the water comes to a boil. Drain the water, cover with cold water and allow to cool completely, then peel the eggs. Set aside.
  3. While the vegetables are cooking and cooling dice the polish sausage & pickles. Chop the scallions, parsley & dill. Set aside.
  4. Once the potatoes, carrots and eggs have cooled down completely, dice them into small cubes ( about ¼”).
  5. Combine all the ingredients in a bowl with mayo, salt & pepper and mix until everything is evenly coated. Taste and adjust the amount of mayo first and then the seasoning.

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Russian Olivier Potato Salad - You should try this fancied up potato salad and see why our family has been making it for years! | by LetTheBakingBeginBlog.com | @Letthebakingbgn

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Comments

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  • guest

    Finally, someone who makes it just like I do!! My exact recipe!! The secrets are frozen peas (no canned.. pleasee!!) and scallions and dill!! That makes all the difference in yumminess , and also i always add at least a tablespoon of vinegar. Good job on your olivye. I bet u get raves in yours because i sure do, and so did my mom and grandma

    · Reply
    • Are you sure we aren’t related? )))) I think the biggest thing is the scallions and fresh dill, it just completely transforms this salad 🙂 My mom also adds the vinegar, but I just add a bit more of the of the pickles for the sourness… and I do like it with naturally fermented pickles better, but since most of the time I don’t have them I just go with the store bought.

      · Reply
  • This is literally the best potato salad ever! American potato salads can’t compare, but maybe I am being biased 🙂 I still can’t get over how picture perfect all of your photos are, good job!

    · Reply
    • Right? I think we should help the world and spread the world about this salad because I think they’re missing out 😀
      Thank you about the pictures… I have tried taking pictures of this salad twice before this and I don’t know why I just couldn’t figure it out, so it never made it to the blog… These are think are ok though 🙂

      · Reply
  • Tatyana

    Aliv’ye — yum! Thank you for sharing your version. When you say salami-type, do you mean like Moskovskaya?

    · Reply
    • you’re welcome Tatyana, thank you for commenting! Yes, Moskovskaya or Servilat (beef & I can’t remember if it’s combined with chicken or pork) are both good for our taste 🙂

      · Reply
  • Tatyana

    Forgot to add — keeping your daughter in prayers!

    · Reply
  • julia

    Марина, как название калбасы которую ты используешь? Надеюсь твоя доченька в скорейшем времени поправиться!

    · Reply
    • Да, московская хороша в этом салате, но если у меня есть сервилат то сервилат тоже не плохо (я обычно беру тот который на-пополам из говядины и вроде свинины или курицы, сейчас не могу вспомнить) 🙂

      Я тоже надеюсь что скоро все уладится… поскорей бы уже….

      · Reply
  • Lena

    Marina! Good to hear from you. Thank you for sharing the recipe of all-time favorite salad. Blessings to you and your family this Holly season.

    · Reply
  • Leah

    The peas be frozen when their Mixtown or are they to be cooked

    · Reply
    • I have used both frozen and canned (cooked) with successful results. It really depends on your preference. Try both ways and see which one you prefer best.

      · Reply

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