This Olivier Salad recipe is my take on the classic Russian potato salad with a creamy herbed dressing, potato and carrot, tangy pickles, sweet onion, and hard-boiled egg.
Course Side Dish
Cuisine Russian
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Time for the Potatoes and Carrots to Cool 15 minutesminutes
Add the diced potatoes and carrots to a 3-quart saucepan. Add enough cold water to cover by 3 inches. Bring to a boil, and then turn the heat down and simmer until the vegetables are softened, but not mushy, about 3 to 5 minutes. Drain well and cool to room temperature.
Whisk together all ingredients for the creamy dressing (reserving 1 teaspoon of chopped fresh dill for garnish). Cover and keep in the fridge until using.
Once the potato and carrot is cool, add all remaining ingredients for the potato salad (except the 1 hard-boiled egg that’s wedged or sliced) and the creamy dressing to a large bowl. Gently toss to coat everything.
Transfer to a serving bowl. Garnish the top with the wedged or sliced hard-boiled egg and the remaining 1 teaspoon chopped dill.
Serve.
Notes
Recipe Yield and Serving Size: This recipe makes about 9 to 10 cups of potato salad, or about 12 (¾-cup) servings.
Storage: Store this potato salad in an airtight container in the fridge for up to 4 days.
Chicken Substitute: Instead of chicken, you can use diced ham, bologna, or sausage.
Dill Pickle Substitute: Instead of dill pickles, you can use ½ cup rinsed, drained and small-diced cornichons or 2 tablespoons rinsed, drained and coarsely chopped capers. Or you can omit the pickles and add 1 ½ teaspoons white wine vinegar to the dressing.
Sour Cream Substitute: Instead of the sour cream in the dressing you can use unflavored Greek yogurt or more mayo.