Easy Delicious Russian Salad (Olivier Salad)

Course: Entree, Side Dish

Cuisine: russian

Prep Time: 30

Chill in the fridge: 2

Total Time: 2 30

Servings: servings as a side dish

Calories: 422kcal

Author: Marvellina

A creamy and colorful Russian salad that has become a global favorite, with countless regional variations. Whether served at festive tables or casual gatherings, it’s a dish that bridges history and culinary tradition.

Print Recipe

US Customary - Metric

Ingredients

2 large potatoes skin-on
1 large carrot
196 g canned sweet peas or use fresh/frozen
1 large celery stalk diced
1 medium apple diced
2 large kosher dill pickles diced, see notes 1
½ small onion diced, see notes 2
4 hard-boiled eggs diced
1 cup bologna diced, see notes 3

Dressing:

½ cup mayonnaise or more as needed
1 Tbsp Dijon mustard

Instructions

Scrub the potato still in their skin clean. Give the carrots a rinse as well. Boil whole unpeeled potato and unpeeled carrot until fork tender, but not mushy. About 20-25 minutes. Check to make sure you don't overcook them. Discard the water and let them cool down
Let them cool down while you prepare other things
Dice the celery, apples, pickles, onion, bologna, and hard-boiled eggs. Put in a large mixing bowl.
Drain the canned peas and add the peas to the mixing bowl If you are using fresh/frozen peas, you can microwave them on high for a minute or so until cooked through. You can also blanch them in a boiling water for 30 seconds or so and then drain off boiling water.
Peel the potato and carrot. I leave the skin on the potato (because I like potato skin). Dice into small pieces. Add to the mixing bowl. If you are making ahead. Stop at this point. .Cover the bowl and keep in the fridge. When you are ready to serve them, prepare the dressing mentioned in the step below and proceed as directed
Combine mayonnaise and dijon mustard. Add to the mixing bowl and give everything a good mix and toss to combine. Make sure all the ingredients are coated by the dressing evenly
Cover and chill them in the fridge for at least 1 hour. The salad is really nice when you served it cold

Notes

Use pickles in brine instead of vinegar. It is so much better. Sweet type of pickles are usually not used in Russian salad
If you don't like the pungent taste of onion, you can soak the diced onion in a cold water for 10-15 minutes. Drain off the water and pat the onion dry with an absorbent paper towel.
You can also use ham, chicken, turkey, or seafood like tuna, crayfish tails. Just to name a few examples

Nutrition