Russian Potato Salad, also called Olivier Salad, is a colorful, creamy, and super tasty dish that’s perfect for any meal. I remember eating this as a kid during family gatherings, and it was always one of the first things to disappear from the table! If you like creamy, crunchy, and savory all in one bite this is the salad for you!
Method
Boil the Veggies and Eggs
To begin, place the potatoes and carrots into a large pot and cover them with cold water. Bring the pot to a boil over medium-high heat. Keep a close eye on the carrots, as they cook faster than the potatoes. Once the carrots can be easily pierced with a fork, remove them from the pot and set them aside to cool. Continue boiling the potatoes until they are fork-tender meaning you can insert a fork without resistance, but the potatoes are not falling apart.
Meanwhile, in a separate pot, place the eggs and cover them with water. Bring this pot to a boil and let the eggs cook for exactly 12 minutes. Once the time is up, carefully transfer the eggs to a bowl of ice water. This cooling step helps stop the cooking process and makes the eggs much easier to peel later on.
Cool and Peel
Once your boiled ingredients potatoes, carrots, and eggs are fully cooked, allow them to cool to room temperature. This step is important because chopping warm or hot vegetables can cause them to fall apart or become mushy. Once cooled, peel the skins off the potatoes and carrots. Also, peel the shells off the eggs. Place each ingredient in a clean workspace, ready for dicing.
Chop Chop Chop!
Now it’s time to prep the star players of the salad. Dice the peeled potatoes, boiled eggs, and Russian bologna into small, bite-sized pieces. Try to keep the pieces uniform in size for a more appealing look and consistent texture in every bite. Next, finely dice the carrots, pickles, and onion into smaller pieces. These smaller bits blend better and distribute their flavors evenly throughout the salad. Finally, open your can of sweet peas, pour them into a strainer, and let them drain completely. Too much liquid will water down the creamy texture, so this step is key!
Mix It All Together
In a large mixing bowl, combine the diced potatoes, carrots, eggs, bologna, pickles, and onion. Add in the drained sweet peas. Use a large spoon or spatula to gently toss all the ingredients together, being careful not to mash the pieces. You want everything to stay in nice, clean chunks while blending the flavors well.
Add the Creamy Touch
Now it’s time to bring everything together with that creamy goodness. Add 1 ¼ cups of mayonnaise to the bowl, followed by the salt and black pepper. Using your spoon or spatula, gently fold the mayonnaise into the salad until everything is evenly coated. Go slow and take your time it’s important not to overmix. After combining, give it a little taste and adjust the seasoning if needed. You might like a little more mayo, a pinch more salt, or an extra hit of black pepper depending on your taste.
Chill Out!
Once the salad is mixed to perfection, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 1 hour. This resting time helps all the flavors blend and makes the salad taste even better. When it’s nice and cold, give it one last gentle mix and it’s ready to serve!
Necessary Tools
- 2 large pots
- 1 large mixing bowl
- Cutting board
- Sharp knife
- Peeler
- Strainer
- Mixing spoon or spatula
- Timer or clock
- Measuring spoons and cups
Russian Potato Salad Recipe (Olivier Salad)
Cuisine: RussianDifficulty: Easy10
servings30
minutes25
minutes55
minutesIngredients
5 medium yellow potatoes
1 ½ pounds Russian bologna, small diced
3 medium carrots, small diced
9 eggs
6 baby dill pickles, small diced
1 small onion, small diced
15-ounce can sweet peas, drained
1 ¼ cups mayonnaise (add more if needed)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper (adjust to taste)
Directions
- Boil the Veggies and Eggs
Start by placing your potatoes and carrots in a pot of water and bring it to a boil.
Check the carrots first they’ll cook faster. Once they’re soft with a fork, take them out.
Let the potatoes keep cooking until they’re fork-tender.
At the same time, boil the eggs in a separate pot. Let them bubble for 12 minutes, then place them in cold ice water so they’re easy to peel later. - Cool and Peel
Let the potatoes, carrots, and eggs cool down all the way. Then peel off the skins and shells. - Chop Chop Chop!
Time to get dicing!
Cut the potatoes, eggs, and bologna into small bite-sized pieces.
Chop the carrots, pickles, and onions even smaller so they mix in well.
Drain the sweet peas so the salad doesn’t get watery. - Mix It All Together
In a big bowl, toss in all your chopped goodies: potatoes, eggs, bologna, carrots, pickles, onions, and peas. - Add the Creamy Touch
Scoop in the mayonnaise, sprinkle the salt and pepper, and gently mix everything until it’s all coated evenly.
Taste and adjust the seasoning or mayo if needed! - Chill Out!
Cover the bowl and put it in the fridge for at least 1 hour. This helps the flavors come together.
Then… it’s time to dig in!
Notes
- Don’t overboil the potatoes they should be tender but not mushy.
- Let all ingredients cool fully before mixing this keeps the salad firm and fresh.
- Be gentle when mixing so the pieces don’t get squished.
- Taste before adding extra salt some ingredients like pickles and bologna already add saltiness.
Serving Suggestions
- Serve it chilled with a slice of rye bread.
- Add it to your lunchbox it travels well!
- Make mini sandwiches or sliders with it for parties.
- It pairs beautifully with grilled meats or fish.
Fun Fact
Did you know Russian Potato Salad is a holiday favorite in many Eastern European countries? It was invented by a French chef named Lucien Olivier in Moscow in the 1860s. That’s why it’s also called Olivier Salad! Pretty cool, right?
Conclusion
Russian Potato Salad is creamy, crunchy, and oh-so-satisfying. It’s fun to make and even better to eat. Whether it’s a holiday, a picnic, or just a cozy meal at home, this salad fits right in. Try it once, and you’ll be making it again and again I promise!
