Why You’ll Love This Recipe
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Hearty and filling: Packed with vegetables, eggs, and smoked sausage for a deliciously satisfying dish.
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Perfect for holidays: A classic side dish served during major holidays and celebrations.
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Customizable: Adjust the ingredients to your taste preferences.
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Rich flavor: The smoked sausage adds a unique depth, making this salad stand out from the typical potato salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 medium potatoes, cooked with skins on, peeled, and diced
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3 medium carrots, cooked with skins on, peeled, and diced
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8 cooked eggs, peeled, and diced into ¼-inch cubes
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3 cups smoked salami-type sausage, diced into ¼-inch cubes
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15 oz canned peas, drained
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1 ½ cups diced dill pickles, diced into ¼-inch cubes
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½ cup green onions, chopped (optional)
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¼ cup chopped fresh parsley (optional)
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¼ cup chopped fresh dill
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2 tbsp oil
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2 cups mayonnaise (or to taste)
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1 tsp salt
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2 tsp black ground pepper
Directions
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Cook the vegetables: Clean potatoes and carrots thoroughly, then cook with skins on. Once cooked, peel and dice into small cubes.
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Prepare other ingredients: Dice the cooked eggs and smoked sausage into ¼-inch cubes. Drain the peas and dice the pickles into similar-sized pieces.
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Mix the ingredients: In a large bowl, combine the potatoes, carrots, eggs, sausage, peas, pickles, onions (if using), parsley, and dill.
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Season the salad: Add oil, mayonnaise, salt, and pepper. Mix gently to combine, making sure everything is evenly coated.
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Chill and serve: Refrigerate the salad for at least 1 hour before serving to let the flavors meld together. Serve chilled.
Servings and Timing
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Servings: 12
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Prep Time: 40 minutes
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Cook Time: 25 minutes
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Total Time: 1 hour 5 minutes
Variations
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Vegan: Replace the sausage with plant-based alternatives and use a vegan mayo for a dairy-free version.
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Add-ins: Add cubed apples or boiled beets for a slightly different flavor profile.
Storage/Reheating
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Refrigerate: Store in an airtight container for up to 4 days in the fridge.
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Avoid freezing: This salad doesn’t freeze well due to the mayonnaise and pickles.
FAQs
Can I use fresh vegetables instead of canned peas?
Yes, you can use frozen peas that are thawed and drained.
Can I use a different type of sausage?
Yes, you can substitute with any cooked sausage or even cubed deli meats.
How long can I store this salad?
It lasts up to 4 days in the fridge when stored in an airtight container.
Can I make this salad ahead of time?
Yes, this salad is even better when made the day before as it allows the flavors to develop.
What other vegetables can I add?
Feel free to add boiled beets or apples for additional texture and flavor.
Is there a non-mayo version of this salad?
You can substitute mayo with Greek yogurt or a mustard-based dressing for a lighter option.
Conclusion
Olivier Salad is a classic Russian dish that’s rich, creamy, and incredibly satisfying. With its mix of potatoes, vegetables, eggs, sausage, and pickles, it makes for a perfect side dish at any holiday table. Whether served as a part of a festive meal or as a standalone dish, it’s a crowd-pleaser that everyone will enjoy
Print
Olivier Salad – Russian Potato Salad
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Olivier Salad, also known as Russian Potato Salad, is a hearty and creamy dish packed with potatoes, carrots, eggs, smoked sausage, peas, and pickles. A festive favorite, it’s perfect for holidays, celebrations, and family meals. Customizable to suit your preferences, this rich, flavorful salad will become a staple in your recipe collection.
Ingredients
3 medium potatoes, cooked with skins on, peeled, and diced
3 medium carrots, cooked with skins on, peeled, and diced
8 cooked eggs, peeled, and diced into ¼-inch cubes
3 cups smoked salami-type sausage, diced into ¼-inch cubes
15 oz canned peas, drained
1 ½ cups diced dill pickles, diced into ¼-inch cubes
½ cup green onions, chopped (optional)
¼ cup chopped fresh parsley (optional)
¼ cup chopped fresh dill
2 tbsp oil
2 cups mayonnaise (or to taste)
1 tsp salt
2 tsp black ground pepper
Instructions
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Cook the vegetables: Thoroughly clean the potatoes and carrots. Cook with skins on, then peel and dice into small cubes.
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Prepare other ingredients: Dice the cooked eggs and smoked sausage into ¼-inch cubes. Drain the canned peas and dice the pickles into similar-sized pieces.
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Mix the ingredients: In a large bowl, combine the potatoes, carrots, eggs, sausage, peas, pickles, onions (if using), parsley, and dill.
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Season the salad: Add oil, mayonnaise, salt, and pepper. Mix gently to combine, ensuring everything is evenly coated.
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Chill and serve: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld. Serve chilled.
Notes
Vegan: Replace the sausage with plant-based alternatives and use vegan mayo for a dairy-free version.
Add-ins: Add cubed apples or boiled beets for a slightly different flavor profile.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: Russian
