Russian Potato Salad Salad Olivier
Indulge in the creamy, satisfying flavors of Russian Potato Salad, also known as Salad Olivier—an iconic dish that’s a staple in Russian and Eastern European cuisine. This hearty and colorful salad brings together tender diced potatoes and carrots, protein-packed eggs, savory pickles, sweet green peas, and your choice of shredded chicken or ham, all bound together by a smooth, tangy mayonnaise dressing. Perfectly seasoned with a touch of salt and pepper and optionally garnished with fresh dill for a burst of freshness, this salad strikes the ideal balance between rich and tangy. With just 25 minutes of preparation time, this crowd-pleasing side dish is ideal for celebrations, potlucks, or as a comforting addition to your dinner table. Refrigerating it allows the flavors to mingle beautifully, making it even more irresistible. Try Salad Olivier today for a taste of traditional Russian culinary excellence!
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Ingredients
- 4 medium Potatoes
- 2 medium Carrots
- 4 large Eggs
- 4 small Pickles (dill or sour)
- 1 cup Green peas (cooked or canned)
- 1 cup Cooked chicken breast (or ham)
- 1 cup Mayonnaise
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh dill (optional, for garnish)
Directions
Step 1
Peel the potatoes and carrots. Cut both into small, uniform cubes (about 1/4 inch).
Step 2
Place the potatoes and carrots in a pot of salted water. Bring to a boil and cook on medium heat for 10-12 minutes, or until they are fork-tender but not mushy. Drain and let cool completely.
Step 3
Meanwhile, place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat to a low simmer and cook for 9-10 minutes. Transfer the eggs to a bowl of ice water to cool. Peel and chop them into small pieces.
Step 4
Chop the pickles into small cubes, similar in size to the potatoes and carrots.
Step 5
If using chicken breast, shred or chop it into bite-sized pieces. If substituting with ham, cut it into cubes.
Step 6
In a large mixing bowl, combine the cooked potatoes, carrots, eggs, pickles, green peas, and chicken breast or ham.
Step 7
Add the mayonnaise, salt, and black pepper. Gently toss everything until evenly coated. Taste and adjust seasoning as needed.
Step 8
Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Step 9
Before serving, garnish with chopped fresh dill if desired.
Nutrition Facts
| Serving size | (1994.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3426.1 |
| Total Fat 202.5g | 0% |
| Saturated Fat 24.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1181.7mg | 0% |
| Sodium 3853.2mg | 0% |
| Total Carbohydrate 272.8g | 0% |
| Dietary Fiber 35.7g | 0% |
| Total Sugars 30.3g | |
| Protein 133.9g | 0% |
| Vitamin D 175.9IU | 0% |
| Calcium 379.9mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 6434.0mg | 0% |
Source of Calories