Russian Salad – Salad Olivier Recipe
Russian Salad, also known as Salad Olivier, is a classic and creamy potato salad featuring boiled eggs, diced potatoes and carrots, peas, chopped cornichons, fresh dill, scallions, and mayonnaise. This hearty and flavorful salad is perfect as a side dish or appetizer, offering a delightful blend of textures and savory tastes with a creamy dressing. Chill before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Russian
- Diet: Vegetarian
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), mini pickled cucumbers, chopped
- 6 tbsp Scallions (green part only), chopped
- 30 g Dill (1.4 oz), finely chopped
Other Ingredients:
- 6 Eggs, boiled and chopped
- 250 g Mayonnaise (1 cup)
- Salt, to taste
- White pepper, to taste
Instructions
- Boil the eggs: Place the eggs in boiling water and cook until hard-boiled, about 10 minutes. Once cooked, peel the eggs and chop them into small pieces.
- Prepare the vegetables: Peel and dice the potatoes and carrots into small cubes.
- Cook potatoes and carrots: 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 they are tender but still firm (al dente). Drain in a colander and let them cool completely.
- Cook peas: In another saucepan, cover the frozen peas with water and bring to a boil. Let them simmer for 2-3 minutes until tender but crisp. Drain and immediately transfer peas to ice cold water to retain their vibrant green color and firmness. Drain again once cool.
- Chop fresh ingredients: Finely chop the green parts of scallions, cornichons into small cubes, and dill.
- Combine ingredients: In a large bowl, add cooled potatoes, carrots, peas, chopped eggs, scallions, cornichons, and dill.
- Add dressing and seasoning: Add the mayonnaise, then season with salt and white pepper to taste.
- Mix the salad: Gently combine all the ingredients until evenly coated with mayonnaise.
- Chill the salad: Transfer the salad to a serving plate or container, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
Notes
- For best texture, do not overcook the potatoes and carrots; they should remain slightly firm.
- If you prefer a lighter version, you can substitute part of the mayonnaise with Greek yogurt.
- You can add a splash of lemon juice or mustard to enhance flavor if desired.
- Make sure to cool all ingredients before mixing to keep the mayonnaise creamy and fresh.
- This salad can be prepared a day in advance and refrigerated to deepen the flavors.
Keywords: Russian Salad, Salad Olivier, potato salad, creamy salad, boiled eggs, mayonnaise salad, vegetable salad
Find it online: https://topreci.com/russian-salad-salad-olivier-recipe/
