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Russian Olivier Salad Recipe

Russian · Salad · 50 min total

A classic Russian salad with diced potatoes, carrots, pickles, eggs, and ham, dressed in a creamy mayonnaise-based dressing. This version is simplified for home cooks without sacrificing flavor.

Ingredients

• 4 medium potatoes (about 1.5 lbs), peeled and diced
• 3 medium carrots, peeled and diced
• 4 large eggs
• 1 cup frozen peas
• 1/2 lb cooked ham or bologna, diced
• 4 medium dill pickles, diced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste
• Fresh dill for garnish (optional)

Instructions

1. Place diced potatoes and carrots in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 10-12 minutes. Drain and let cool.
2. Meanwhile, place eggs in a small saucepan, cover with water, and bring to a boil. Cook for 10 minutes, then transfer to an ice bath. Peel and dice.
3. Cook frozen peas according to package directions, then drain and cool.
4. In a large bowl, combine cooled potatoes, carrots, peas, diced ham, pickles, and eggs.
5. In a small bowl, whisk together mayonnaise, sour cream, and Dijon mustard. Pour over the salad and toss gently to coat.
6. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving. Garnish with fresh dill if desired.

Tips

• Can be made a day ahead; flavors meld overnight.
• Use leftover chicken or turkey instead of ham.
• Add a pinch of sugar to balance acidity if needed.

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