Russian Potato Salad or Olivier Salad (Салат Оливье или Мясной Салат )
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Prep time
30 mins
Cook time
30 mins
Total time
1 hour
Author: Marina | Let the Baking Begin!
Recipe type: Appetizer, Entree
Cuisine: Russian
Ingredients
3 medium potatoes (about 3 cups, cooked, diced)
1 medium carrot (about ⅔ cups, cooked, diced)
6 eggs, cooked, diced to ¼”
¾ cup diced to ¼” smoked salami type sausage
½ cup frozen or canned peas
½ cup diced to ¼” pickles (naturally fermented or store bought)
½ cup chopped scallions (about 4 scallions)
¼ cup chopped parsley
¼ cup chopped dill
2-3 Tbsp oil
½ –2/3 cup mayonnaise
½-1 tsp salt
½ – 1 tsp black ground pepper
Instructions
Clean potatoes & carrots with a brush and place them in a pot. Cover with water and boil over medium heat until vegetables are easily pierced with a fork but still have a bit of resistance, about 20-25 minutes from the time the water comes to a boil. Do not overcook. Once cooked, drain the water and allow the vegetables to cool completely. Putting them in the freezer for about 15 minutes before cutting will help them retain the shape better. Do not freeze them though.
Cook eggs in a pot covered with water for 5 minutes after the water comes to a boil. Drain the water, cover with cold water and allow to cool completely, then peel the eggs. Set aside.
While the vegetables are cooking and cooling dice the polish sausage & pickles. Chop the scallions, parsley & dill. Set aside.
Once the potatoes, carrots and eggs have cooled down completely, dice them into small cubes ( about ¼”).
Combine all the ingredients in a bowl with mayo, salt & pepper and mix until everything is evenly coated. Taste and adjust the amount of mayo first and then the seasoning.
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
Author: Marina | Let the Baking Begin!
Recipe type: Appetizer, Entree
Cuisine: Russian
Ingredients
3 medium potatoes (about 3 cups, cooked, diced)
1 medium carrot (about ⅔ cups, cooked, diced)
6 eggs, cooked, diced to ¼”
¾ cup diced to ¼” smoked salami type sausage
½ cup frozen or canned peas
½ cup diced to ¼” pickles (naturally fermented or store bought)
½ cup chopped scallions (about 4 scallions)
¼ cup chopped parsley
¼ cup chopped dill
2-3 Tbsp oil
½ –2/3 cup mayonnaise
½-1 tsp salt
½ – 1 tsp black ground pepper
Instructions
Clean potatoes & carrots with a brush and place them in a pot. Cover with water and boil over medium heat until vegetables are easily pierced with a fork but still have a bit of resistance, about 20-25 minutes from the time the water comes to a boil. Do not overcook. Once cooked, drain the water and allow the vegetables to cool completely. Putting them in the freezer for about 15 minutes before cutting will help them retain the shape better. Do not freeze them though.
Cook eggs in a pot covered with water for 5 minutes after the water comes to a boil. Drain the water, cover with cold water and allow to cool completely, then peel the eggs. Set aside.
While the vegetables are cooking and cooling dice the polish sausage & pickles. Chop the scallions, parsley & dill. Set aside.
Once the potatoes, carrots and eggs have cooled down completely, dice them into small cubes ( about ¼”).
Combine all the ingredients in a bowl with mayo, salt & pepper and mix until everything is evenly coated. Taste and adjust the amount of mayo first and then the seasoning.
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