Olivier Salad – Russian Potato Salad

Russian Potato Salad (Olivier Salad) – this fancy potato salad is traditionally made for holidays in all Slavic families. It is made of potatoes, eggs, carrots, sausage, pickles, peas and mayo. Using smoked sausage in this salad ups the flavor and makes it all that much more delicious!

Olivier Russian Potato Salad - You should try this fancied up potato salad and see why our family has been making it for years! The ingredients include smoked sausage, potatoes, pickles, peas and carrots. Then, the salad is dressed with mayo, for the authentic Slavic flavor.

Every Slavic family has their own and sometimes unique version of the Olivier Salad, it’s the variation and the amount of each ingredient that make it unique from family to family. As a true Ukrainian I too have a favorite version of this classic Russian Potato Salad.

Traditionally this fancy potato salad  is made using potatoes, eggs, meat, peas, pickles and mayo.

Olivier Russian Potato Salad - You should try this fancied up potato salad and see why our family has been making it for years! The ingredients include smoked sausage, potatoes, pickles, peas and carrots. Then, the salad is dressed with mayo, for the authentic Slavic flavor.

Some people will use naturally fermented pickles in their Russian Potato Salad, while others like their Olivier Salad with regular store bought pickles. Some like it with canned peas, while others will use fresh 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. That is how I make it as well. We usually add less of the smoked sausage than we would have of the bologna as the sausage has more of a more pronounced flavor and little goes a long way. I hope this Easter you will try my version of the Russian Potato Salad or Olivier and enjoy it as much as we do!

Fancy version of a Potato Salad, this Olivier Salad is made better with the addition of smoked sausage and herbs.

Olivier Salad – Russian Potato Salad

Makes about 10 cups

Ingredients for Olivier Salad – Russian Potato Salad:

Olivier Russian Potato Salad - You should try this fancied up potato salad and see why our family has been making it for years!

How to make Olivier Salad – Russian Potato Salad

1. First off, you will want to clean, cook and peel all the vegetables, then dice them into small cubes.

2. Then you will cook, peel and dice the eggs.

3. Next come the sausage and the pickles – they too will need to be diced.

4. Once that is done, the parsley, dill and scallions will need to be chopped.
5. Drain the peas well.

6. Combine all ingredients with the mayo, salt, oil and black pepper in a bowl until combined. And you’re all done!

 

Note: Refrigerate until ready to serve!

 Olivier Russian Potato Salad - You should try this fancied up potato salad and see why our family has been making it for years!

Olivier Salad – Russian Potato Salad

Olivier Russian Potato Salad - You should try this fancied up potato salad and see why our family has been making it for years!
Author: Marina | Let the Baking Begin
Course: dinner, Main Course, Side Dish
Cuisine: Russian
Calories: 333 kcal
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Ingredients

  • 3 medium potatoes about 3 cups, cooked with skins on, peeled, then diced
  • 3 medium carrot about 1.5 cups, cooked with skins on, peeled, then diced
  • 8 eggs cooked, peeled, diced to ¼” cubes
  • 3 cup smoked salami type sausage diced to ¼” cubes
  • 1 cup peas frozen or canned
  • 1 1/2 cup pickles naturally fermented or store bought, diced to ¼” cubes (use less if your pickles are more sour)
  • ½ cup scallions about 4 scallions, chopped (optional)
  • ¼ cup chopped parsley (optional)
  • ¼ cup chopped dill
  • 2 Tbsp oil
  • 2 cups mayonnaise
  • 1 tsp salt
  • 2 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.

Recipe Notes

To cook Potatoes & Carrots in an Instant Pot: .

Add 1 cup of water to the pot of the Instant Pot. Set a steam basket on top and place potatoes and the carrots on top.
Set the Instant Pot to Manual Pressure and cook at High Pressure for 16 minutes with the steam release valve set to "seal".
"Quick Release" the steam, check the carrots with a toothpick and if the toothpick goes in easily, then remove the carrots.
Lock the lid and turn the  steam valve to "seal" again and pressure cook for another 3-4 minutes total.
"Quick release" the steam, unlock the lid and remove the potatoes to cool completely.

How to Make Hardboiled Eggs in an Instant Pot:.

Add 1 cup of water to the pot, set the steam basket over the water and add the eggs.
Lock the lid, with the steam valve set to "seal".
Set Instant Pot to "Manual Pressure" and cook on "low" pressure for 5 minutes. Once the alarm beeps, allow to sit for another 5 minutes, before "quick releasing" the steam and removing the eggs to an ice cold bath to stop the cooking and to cool the eggs. 

Nutrition Facts
Olivier Salad – Russian Potato Salad
Amount Per Serving
Calories 333 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 6g 30%
Cholesterol 33mg 11%
Sodium 1234mg 51%
Potassium 469mg 13%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 10g 20%
Vitamin A 58.1%
Vitamin C 18.5%
Calcium 4.4%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

Leave a comment

  • 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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