Salad Olivier Recipe (Russian Potato Salad)

Salad Olivier Recipe (Russian Potato Salad)

Salad Olivier, a classic Russian potato salad recipe, features simple ingredients that come together seamlessly: creamy mayo-based dressing, hearty potato, peas and carrots, tangy pickles, sweet onion, bright herbs, chicken or other meat, and hard-boiled egg. It's a great side dish for just about anything!

Course Salad, Side Dish

Cuisine Russian

Keyword Olivier Salad, Olivier Salad Recipe, Olivier Salat, Olivye Salad, Russian Potato Salad, Salad Olivieh, Salad Olivier, Salad Olivier Recipe

Prep Time 20

Cook Time 10

Other Time: 15

Servings servings

Calories 255kcal

Author Faith Gorsky

Equipment

3-quart pot

Ingredients

Potato Salad:

1 1/2 pounds starchy potatoes such as Russet, peeled and diced into 1/2-inch pieces (about 4 cups diced)
2 large carrots peeled and diced into 1/4-inch pieces
1 1/2 cups cooked chicken breast diced (leftover chicken or rotisserie chicken works great)
1 cup frozen peas thawed
1 small sweet onion diced small
1/2 cup dill pickles rinsed, drained well, and diced small (or half-sour pickles)
4 hard-boiled eggs 3 diced and 1 cut into wedges or slices

Creamy Dressing:

1 cup mayo
1/4 cup sour cream
2 scallions green and white parts, thinly sliced
1 tablespoon chopped fresh dill divided into 2 teaspoons + 1 teaspoon
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper

US Customary - Metric

Instructions

Cook the potato and carrot. 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.
Make the dressing. 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.
Mix. 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.
Serve. Transfer to a serving bowl. Garnish the top with the wedged or sliced hard-boiled egg and the remaining 1 teaspoon chopped dill.

Notes

Recipe Yield and Serving Size: This recipe makes about 9 to 10 cups of potato salad, or about 12 (3/4-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 1/2 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 1/2 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.
Potato and Carrot Cutting Tip: Try to cut the potatoes and carrots as uniformly as possible so they cook evenly. The potatoes should be around 1/2-inch cubes and the carrots should be around 1/4-inch cubes. Cutting the carrot a bit smaller than the potato helps make sure they're done cooking at the same time. This allows us to boil them in the same pot!

Nutrition