Olivier Salad Recipe
Russian · Salad · 45 min total
A classic Russian salad of diced potatoes, carrots, pickles, eggs, and ham bound in a creamy dressing. This version is a staple for holiday celebrations.
20
min prep
min prep
25
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 4 medium potatoes (about 1.5 lbs), peeled and diced
- 3 medium carrots, peeled and diced
- 4 large eggs
- 1 cup frozen peas, thawed
- 1/2 lb cooked ham or bologna, diced
- 3 large dill pickles, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- 2 tablespoons fresh dill, chopped (optional)
Instructions
- Place diced potatoes and carrots in a large pot, cover with salted water. Bring to a boil, then simmer until tender, about 10-12 minutes. Drain and let cool.
- Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes, then transfer to ice water. Peel and dice.
- In a large bowl, combine cooled potatoes and carrots, peas, ham, pickles, and diced eggs.
- In a small bowl, whisk together mayonnaise, sour cream, and mustard. Pour over salad and toss gently to combine.
- Season with salt and pepper to taste. Fold in fresh dill if using.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Tips
- For a lighter version, substitute Greek yogurt for sour cream and reduce mayonnaise.
- Store in an airtight container in the refrigerator for up to 3 days.
- Garnish with additional dill or a sprinkle of paprika before serving.
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