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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare vegetables: Peel and dice the potatoes and carrots into small cubes for even cooking and texture consistency.
- 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.
- 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.
- Chop herbs and pickles: Finely chop the green parts of the scallions, cornichons (mini pickled cucumbers), and dill.
- 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.
- 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
