Russian Salad – Salad Olivier Recipe

Introduction

Russian Salad, also known as Salad Olivier, is a classic and comforting dish made with boiled eggs, tender vegetables, and a creamy mayonnaise dressing. It’s perfect as a side dish or a light meal, offering a delightful mix of textures and flavors.

Ingredients

• 6 eggs (boiled)
• 800 g potatoes (28.22 oz), peeled and diced
• 400 g carrots (14 oz), peeled and diced
• 200 g frozen peas (7 oz)
• 100 g cornichons (4 oz), mini pickled cucumbers
• 30 g dill (1.4 oz), finely chopped
• 6 tbsp scallions, green parts only, chopped
• 250 g mayonnaise (1 cup)
• Salt, to taste
• White pepper, to taste

Instructions

1. Step 1: Boil the eggs until hard-cooked. Peel and chop them into small pieces.
2. Step 2: Peel the potatoes and carrots, then dice them into small cubes.
3. Step 3: Place the diced potatoes and carrots in a saucepan filled with cold salted water. Bring to a boil over medium heat and cook for 7–10 minutes until just tender but not soft. Drain and allow to cool.
4. Step 4: In another saucepan, cover the frozen peas with water. Bring to a boil, then let them simmer for 2–3 minutes. Drain and immediately transfer to ice-cold water to maintain their vibrant green color and firmness. Drain again.
5. Step 5: Chop the green parts of the scallions, dice the cornichons, and finely chop the dill.
6. Step 6: In a large bowl, combine the cooled potatoes, carrots, peas, chopped eggs, scallions, cornichons, and dill.
7. Step 7: Add the mayonnaise, then season with salt and white pepper to taste. Mix everything gently until well combined.
8. Step 8: Transfer the salad to a serving plate and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Tips & Variations

• For extra flavor, add a teaspoon of Dijon mustard to the mayonnaise before mixing.
• Use homemade mayonnaise for a richer taste and fresher texture.
• To make it lighter, substitute half the mayonnaise with Greek yogurt.
• Add diced cooked chicken or ham for a more substantial salad.
• Use fresh peas in season instead of frozen for a sweeter flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir. Avoid freezing as mayonnaise-based salads tend to separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Russian Salad in advance?

Yes, it’s best prepared a few hours ahead or the day before to let the flavors develop. Just keep it refrigerated until serving.

What can I use instead of cornichons?

If you don’t have cornichons, you can substitute with finely chopped dill pickles or cucumber for a similar crunch and tang.

Russian Salad – Salad Olivier Recipe

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★★★★★

4.9 from 116 reviews

• Author: Thomas
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Russian Salad, also known as Salad Olivier, is a classic creamy vegetable salad featuring boiled potatoes, carrots, peas, eggs, and crunchy pickled cornichons, all combined with fresh herbs and a rich mayonnaise dressing. This traditional dish is popular for its balance of textures and flavors, served cold as a refreshing appetizer or side dish.

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Ingredients

Scale 1x2x3x

Vegetables

• 800 g Potatoes (28.22 oz), peeled and diced
• 400 g Carrots (14 oz), peeled and diced
• 200 g Frozen peas (7 oz)
• 100 g Cornichons (4 oz), chopped (mini pickled cucumbers)
• 6 tbsp Scallions, chopped (green part only)
• 30 g Dill (1.4 oz), finely chopped

Other

• 6 Eggs, boiled and chopped
• 250 g Mayonnaise (1 cup)
• Salt, to taste
• White pepper, to taste

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Instructions

1. Boil the eggs: Place eggs in a saucepan with water, bring to a boil, cook until hard-boiled (about 9-12 minutes), then peel and chop them finely.
2. Prepare vegetables: Peel and dice the potatoes and carrots into small cubes for even cooking and texture consistency.
3. Boil potatoes and carrots: Place diced potatoes and carrots in a saucepan filled with cold salted water. Bring to a boil over medium heat and cook for 7-10 minutes until they are al dente (tender but firm). Drain the vegetables in a colander and allow them to cool completely.
4. Cook peas: In another saucepan, cover frozen peas with water. Bring to a boil and simmer for 2-3 minutes. Drain and immediately transfer peas to ice-cold water to preserve their vibrant color and firm texture. Drain once cooled.
5. Chop herbs and pickles: Finely chop the green parts of the scallions, cornichons (mini pickled cucumbers), and dill.
6. Combine ingredients: In a large bowl, gently mix the cooled potatoes, carrots, peas, chopped eggs, scallions, cornichons, and dill. Add mayonnaise, salt, and white pepper to taste. Mix gently but thoroughly to combine all flavors evenly.
7. Chill the salad: Transfer the salad to a serving plate or bowl and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld and the salad to chill properly.

Notes

• Cook vegetables to al dente to maintain a pleasant texture and avoid mushiness.
• Use fresh mayonnaise or homemade for the best flavor and creaminess.
• Adjust salt and white pepper according to your taste preferences.
• For a lighter option, substitute mayonnaise with Greek yogurt, but note this changes the flavor profile.
• This salad is best served chilled and is a great make-ahead dish for gatherings and picnics.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Russian

Keywords: Russian Salad, Salad Olivier, Potato Salad, Mayonnaise Salad, Classic Russian Recipe, Vegetable Salad