If you’ve ever tasted Russian Olivier Salad, you’ll know it’s a festive dish that effortlessly combines comfort and flavor. This salad is everything you want in a hearty side—creamy, satisfying, and packed with little bursts of flavor from vegetables, eggs, and tender meat (usually chicken or bologna). It’s the kind of dish that gets better the longer it sits, making it perfect for potlucks, family gatherings, or even a cozy meal at home.
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Imagine digging in and getting that perfect bite with a blend of crisp veggies, creamy mayo, and savory protein. It’s refreshing yet indulgent at the same time—a salad that can totally steal the show at any gathering. Trust me, this one’s going to become a go-to in your recipe arsenal.
Why You’ll Love Russian Olivier Salad
Versatile: This salad works as a side, a snack, or even a light main dish. Perfect for holiday dinners, BBQs, or just when you want to spice up your usual salad rotation.
Budget-Friendly: Most of the ingredients are pantry staples, so it’s easy to make without a lot of fuss. You don’t need anything fancy to pull it together—just simple, wholesome ingredients.
Quick and Easy: It’s all about chopping and mixing. No complicated steps—just the fun of putting everything together and letting it chill.
Crowd-Pleasing: Whether it’s for a big gathering or a small family dinner, this salad is always a hit. It’s familiar, comforting, and has that perfect balance of textures and flavors that everyone loves.
Customizable: You can tweak this salad to your liking. Prefer a meat-free version? Just skip the protein and load up on extra veggies. Want it a bit tangier? Add a little more pickle juice or mustard for a zesty twist.
Ingredients in Russian Olivier Salad
The beauty of this salad lies in its simple, wholesome ingredients. Here’s what you’ll need:
Potatoes: Soft, starchy, and filling, they form the base of this salad, giving it that heartiness that makes it so satisfying.
Carrots: Tender yet slightly crunchy, adding color and natural sweetness to the mix.
Pickles: For a tangy punch that contrasts perfectly with the creamy mayo dressing.
Peas: Tiny little bursts of sweetness that round out the flavor and give the salad some freshness.
Eggs: Creamy and rich, they bind the salad together and add a lovely texture.
Chicken or Bologna: Traditionally, chicken is used, but bologna is another classic option. It adds a savory, satisfying component to the salad.
Mayonnaise: The key to bringing all the flavors together with that silky smooth texture.
Mustard: A dash of mustard adds a subtle tang that balances the richness of the mayo.
Salt & Pepper: Simple seasonings that help enhance all the flavors and bring everything together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavor-packed salad:
Cook Your Vegetables: Start by boiling your potatoes and carrots until tender. Be sure not to overcook them—they should hold their shape and not turn to mush. Let them cool down, then peel and chop into small cubes.
Boil the Eggs: While the veggies are cooling, hard-boil your eggs. Once they’re done, peel them and chop them into small pieces.
Prepare the Meat: If you’re using chicken, cook it (boiling or roasting works great) and chop it into small cubes. For bologna, simply slice it into bite-sized pieces.
Mix the Ingredients: In a large mixing bowl, combine the chopped potatoes, carrots, eggs, pickles, peas, and meat. Stir everything together gently to combine.
Dress the Salad: Add mayonnaise and mustard to the mix. Season with salt and pepper to taste. Give everything a good mix to coat all the ingredients in the creamy dressing.
Chill and Serve: Refrigerate the salad for at least an hour before serving. This allows the flavors to meld together beautifully.
Serve and Enjoy: Once chilled, scoop it into a serving bowl, garnish with a few extra herbs or pickles, and serve!
Nutrition Facts
Servings: 6-8
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook or bake]
Total Time: [Total time needed]
How to Serve Russian Olivier Salad
This salad is perfect for pairing with all kinds of main dishes. Here are a few ideas to elevate your meal:
Grilled Meats: Pair it with grilled chicken, sausages, or steak for a delicious, hearty meal.
Fresh Bread: Serve it alongside some crusty bread or warm dinner rolls to soak up every bit of creamy dressing.
Pickled Veggies: A side of extra pickled vegetables can complement the tangy bite of the salad.
Roasted Vegetables: Roasted or sautéed vegetables make for a great balance of flavors and textures.
As a Standalone: Sometimes, this salad is hearty enough to stand on its own as a light lunch or dinner.
Additional Tips
Prep Ahead: This salad gets even better the longer it sits, so feel free to make it the day before your event.
Spice It Up: For an extra layer of flavor, try adding a little chopped fresh dill or a dash of pickle juice.
Dietary Adjustments: Swap out the mayo for a vegan version if you’re catering to plant-based diets, or use Greek yogurt for a tangier dressing.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. This salad actually holds up really well and stays creamy!
Make It a Meal: Add some grilled chicken or even tuna for a more substantial meal. You could even serve this salad in a lettuce cup for a fun twist.
FAQ Section
Q1: Can I substitute the mayonnaise?
A1: Yes, you can use Greek yogurt or sour cream for a tangier version. A mix of both mayo and yogurt works great too!
Q2: Can I make this ahead of time?
A2: Definitely! It’s actually better when made ahead and left to chill so the flavors meld.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. The flavors get even better after a day or two.
Q4: Can I freeze this salad?
A4: Freezing is not recommended, as the mayo-based dressing doesn’t freeze well and can become watery when thawed.
Q5: Can I make this salad without the meat?
A5: Absolutely! Just load up on extra veggies like bell peppers, radishes, or corn for a fresh, satisfying salad.
Q6: How can I make this salad more flavorful?
A6: Add more pickles, a dash of Dijon mustard, or some fresh herbs like dill or parsley for extra flavor.
Q7: Can I use a different kind of meat?
A7: Yes! You can swap chicken for ham, turkey, or even roast beef—whatever you like.
Q8: How do I make this salad gluten-free?
A8: This recipe is naturally gluten-free if you stick to gluten-free mayonnaise and any meat options that are gluten-free.
Q9: Can I use frozen peas instead of fresh?
A9: Yes! Frozen peas work great—just make sure to thaw and drain them well before adding them to the salad.
Q10: How do I re-season this if it’s too bland?
A10: Add a little extra mustard, pickle juice, or salt to taste. A few dashes of hot sauce or fresh lemon juice can also brighten it up.
Conclusion
Russian Olivier Salad is a timeless classic that’s easy to make and always impresses. It’s the perfect balance of creamy, crunchy, savory, and tangy. Whether you’re preparing it for a special occasion or a casual meal, this salad never disappoints. Give it a try and watch it become a new favorite at your table!
Print
Russian Olivier Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Russian
- Diet: Vegetarian
Description
Russian Olivier Salad, also known as Russian potato salad, is a creamy and hearty dish with diced potatoes, carrots, peas, and pickles, all mixed together with a mayonnaise and Greek yogurt dressing. Perfect for festive gatherings or a refreshing side dish.
Ingredients
- 2 large russet potatoes, peeled and diced into small cubes
- 1 large carrot, peeled and diced into small cubes
- 1 cup canned green peas
- 1/2 cup dill pickles, diced
- 1/3 cup mayonnaise
- 1/3 cup Greek yogurt
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Place the diced potatoes and carrots in a pot of water and bring to a boil. Cook for about 10-12 minutes, or until tender but still firm. Drain and set aside to cool.
- In a large mixing bowl, combine the cooked potatoes, carrots, green peas, and dill pickles.
- In a separate small bowl, mix the mayonnaise, Greek yogurt, kosher salt, and black pepper until smooth.
- Pour the dressing over the vegetable mixture and stir gently to combine.
- Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- Serve cold as a side dish or part of a festive meal.
Notes
- This salad can be made a day ahead to let the flavors develop further.
- For a more traditional version, you can replace the Greek yogurt with more mayonnaise.
- Feel free to add diced boiled eggs for extra texture and flavor.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg