Dessert

Russian Salad – Salad Olivier Recipe

Name: Russian Salad – Salad Olivier Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Russian
Ingredients: 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, chopped; 6 tbsp Scallions (green part only), chopped; 30 g Dill (1.4 oz), finely chopped; 6 Eggs, boiled and chopped; 250 g Mayonnaise (1 cup); Salt, to taste; White pepper, to taste

ByJeannette Jaeger February 4, 2026February 4, 2026

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Introduction

Russian Salad, also known as Salad Olivier, is a classic and hearty dish packed with tender vegetables, boiled eggs, and a creamy mayonnaise dressing. It’s perfect as a side or a light meal, beloved for its fresh and comforting flavors.

The dish is a creamy salad piled high in a white bowl with thin blue rings around the rim. The salad has three main visible layers mixed together: bright green peas, soft yellow potato cubes, and orange carrot pieces, all coated in a smooth, light cream sauce that makes the textures look soft and slightly wet. Small flecks of green herbs are scattered throughout the salad, adding a fresh look to the mixture. The bowl sits on a woven mat with some green herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 eggs (boiled)
800 g potatoes (28 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)
6 tbsp scallions (green onions), chopped
250 g mayonnaise (1 cup)
Salt, to taste
White pepper, to taste

Instructions

Step 1: Boil the eggs until hard, then peel and chop them into pieces.
Step 2: Peel and dice the potatoes and carrots into small cubes.
Step 3: Place diced potatoes and carrots in a saucepan with cold salted water. Bring to a boil over medium heat and cook for 7-10 minutes until just tender but still firm. Drain and let cool.
Step 4: In another saucepan, cover frozen peas with water and bring to a boil. Simmer for 2-3 minutes, then drain and immediately transfer peas to ice-cold water to preserve their color and texture. Drain again once cooled.
Step 5: Chop the green parts of scallions, dice the cornichons, and finely chop the dill.
Step 6: In a large bowl, combine the cooled potatoes, carrots, peas, chopped eggs, scallions, cornichons, and dill.
Step 7: Add mayonnaise, salt, and white pepper. Mix everything gently but thoroughly to combine.
Step 8: Transfer the salad to a serving plate and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

For an extra touch of flavor, add a teaspoon of mustard to the mayonnaise before mixing.
Use fresh peas if available, and blanch them briefly to maintain sweetness and texture.
To lighten the salad, substitute half the mayonnaise with plain yogurt.
Chopped boiled chicken or ham can be added for a more protein-rich version.

Storage

Store the Russian Salad in an airtight container in the refrigerator for up to 2 days. Before serving, stir gently and adjust seasoning if needed. Avoid freezing as mayonnaise-based salads do not freeze well.