Russian Potato Salad, commonly known as Olivier Salad, is a cherished dish that's a staple at every Russian dinner and festive gathering. Originating in Russia, this creamy, tangy, and hearty salad has won hearts across the globe, sometimes taking on variations like Turkish Salad. Packed with boiled potatoes, sweet carrots, crunchy pickles, peas, and savory mayonnaise, it's the quintessential comfort food and an excellent representation of traditional Russian food. Whether you serve it as a side or main, this classic salad promises to elevate any meal!
Classic Russian Salad with Potatoes, Carrots, and Mayo
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Salad, Side Dish
Cuisine Russian
- 4 medium potatoes preferably waxy like Yukon Gold
- 3 large carrots
- 1 cup frozen peas thawed
- 4 large eggs hard-boiled
- 4 dill pickles finely diced
- 1 small onion finely diced
- 3 tablespoons fresh dill finely chopped
- 1 cup mayonnaise authentic taste with a rich mayo
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Cook the vegetables
Place potatoes and carrots in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender but firm, approximately 20 minutes. Let cool completely before dicing.
Prepare the eggs
Hard-boil eggs, cool, peel, and chop them into small cubes.
Dice the vegetables
Cut cooled potatoes and carrots into small cubes, approximately ¼ inch in size.
Combine ingredients
In a large mixing bowl, combine diced potatoes, carrots, eggs, peas, pickles, onions, and dill.
Make the dressing
Mix mayonnaise and Dijon mustard in a separate bowl until smooth and creamy. Season with salt and pepper to taste—your own quick Russian dressing recipe!
Assemble the salad
Gently fold the dressing into the vegetable mixture until thoroughly coated.
Chill and serve
Cover and refrigerate the salad for at least an hour to meld flavors.
Serve chilled, garnished with extra dill, pickles, or even slices of boiled egg for extra appeal.
Perfect Pairings
- Main Courses: Serve alongside traditional Russian meals such as Chicken Kiev, Beef Stroganoff, or grilled kebabs.
- Bread and Crackers: Accompany with freshly baked rye bread or crispy crackers.
- Beverages: A chilled glass of white wine, crisp lager, or traditional kvass complements the salad beautifully.
- Other Salads: Pair it with lighter options like Russian Beet Salad or a refreshing cucumber-dill salad for contrast.
FAQs
1. What type of potatoes works best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape better and won't get mushy.
2. Can I use frozen carrots and peas?
Yes, frozen veggies are convenient, just ensure they're thoroughly thawed and drained to avoid a watery salad.
3. Can this salad be made ahead?
Absolutely! It tastes even better after chilling overnight, allowing the flavors to fully develop.
4. Is there an alternative to mayo?
Yes, Greek yogurt or sour cream are excellent alternatives for a tangier, lighter dressing.
5. Is this salad vegetarian-friendly?
Yes, this recipe is entirely vegetarian, and you can easily make it vegan by substituting eggs and mayo with vegan alternatives.
