Russian Olivier Potato Salad (Olivye)

Top down view of Olivier salad in blue bowl.

Russian Olivier salad contains hearty, boiled root vegetables, peas, eggs, ham, zesty dill pickles, and creamy mayonnaise. Easy to make, satisfying, delicious and perfect for any occasion.

Course Brunch, Lunch

Cuisine Russian, Ukrainian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 217kcal

Author Monika Dabrowski

Ingredients

4 medium potatoes Yukon Gold, red potatoes, other waxy varieties
3 medium carrots
1 cup garden peas canned, strained thoroughly
4 large eggs
½ large white onion finely chopped
1½ cups ham cut into small cubes
5-6 medium dill pickles/gherkins finely diced
3 tablespoons dill finely chopped
½ cup mayonnaise
4 tablespoons sour cream
1½ tablespoons Dijon-style mustard
2 teaspoons lemon juice
salt and pepper to taste

US Customary - Metric

Instructions

Prepare vegetables: Gently boil the potatoes and carrots in salted water (add approx.½ tsp salt), covered, for several minutes until fully cooked but still firm. Drain and set aside to cool completely then cut into small cubes and set aside.
TIP: If cooking the vegetables in the same pot you may want to take the carrots out of the pot a little sooner than the potatoes (these might take longer to cook). See post for other methods of preparing vegetables.
Boil eggs: In the meantime, boil the eggs. Place the eggs in a small pot, add water, cover and bring to the boil then remove from the heat and set aside, still covered, for about 8 minutes. Drain then immerse in ice water for 1-2 minutes (after 30 seconds add more ice water if required). Drain the eggs, peel then finely dice. Set aside.
Assemble Olivier salad: To a large mixing bowl add the cubed potatoes and carrots, eggs, peas, ham, onion and pickles. Add the dill, mayonnaise, sour cream, mustard, lemon juice and a generous amount of pepper. Gently stir the mixture. Taste the salad and add more salt and pepper if required. Chill for 4 hours, if possible, before serving.

Notes

- I recommend using Yukon Gold potatoes, red potatoes or waxy salad potatoes (often oval shaped, rather than round).

- You can cook the potatoes, carrots and eggs ahead, refrigerate overnight and make the salad the following day. You can also prepare the salad ahead, cover and refrigerate overnight.

- The potatoes and carrots should be fully cooked but still firm.

- To save time I recommend using onion/vegetable chopper for cutting the vegetables and eggs.

- Best served chilled.

- Leftover Olivier salad can be refrigerated, covered, for up to 3 days (because it contains raw onion it might become a little watery if you keep in the fridge for too long).

- Not suitable for freezing.

Nutrition