Olivier Salad (Russian Potato Salad)
This olivier salad recipe is the perfect creamy Slavic salad. Loaded with a variety of flavors, this salad is a European staple. The best part is that this salad is easy to prep in advance and makes for the perfect side salad.
Ingredients
Instructions
- Scrub the potatoes and carrots clean, leaving the peel on.
- Add the potatoes and carrots to a large pot. Cover with water and bring to a boil. Cook for 20-25 minutes, or until the potatoes are piercable with a knife.
- To a small pot, add the eggs, cover with water, and bring to a boil. Lower the heat and simmer for 8-10 minutes.
- Once the eggs are cooked, add them to an ice bath and peel.
- Peel the potatoes and carrots with a small knife.
- Cube the eggs, potatoes, carrots, bologna, dill, onion, and cucumber.
- Add all the diced ingredients to a large bowl and mix with the frozen peas and mayonnaise.
- Mix until incorporated and then season with salt, pepper, sugar, and fresh dill. Mix again.
- Refrigerate until ready to serve.
Notes
- Prep veggies in advance. For an extra simple prep time, boil the veggies in advance and allow them to cool before adding to the fridge. They can be stored in the refrigerator for up to 3 days. They are even easier to peel when cold.
- No soggy salad. To prevent a soggy salad, assemble the salad without the dressing. Right before serving, toss the salad with the dressing, and enjoy.
- Store leftovers. Keep leftovers in the fridge in an airtight container for up to 3 days.