Salad Olivye (Russian Olivier Salad) is a traditional Russian recipe for a classic potato salad with meat, hard-boiled eggs and pickles in a mayonnaise dressing. The full recipe is presented here and I hope you enjoy this classic Russian version of: Russian Olivier Salad (Salad Olivye).
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This is the classic Russian version of a potato salad and is considered one of the national dishes of Russia. Olivier Salad (Russian Potato Salad) is a creamy, hearty side dish made with tender potatoes, carrots, eggs, pickles, peas, and your choice of meat. It’s a classic holiday favourite in Eastern Europe and a delicious make-ahead addition to any gathering. If you want to make it a little lighter then instead of using just mayonnaise use a 1:1 blend of mayonnaise and Greek-style yoghurt instead.
Ingredients:
4–5 medium potatoes (waxy types are best)
2 medium carrots
350g meat (Choose one of: Doctor’s sausage (Doktorskaya kolbasa/traditional), plain bologna (best substitute), poached chicken breast, or boiled beef)
6 hard-boiled eggs
2–3 medium Russian-style salt pickled gherkins
300g fresh or frozen green peas
180–250ml mayonnaise (to taste)
salt (to taste)
Method:
Combine the potatoes and carrots in a large saucepan and cover with cold water so the water is 5–8cm above the level of the vegetables. Bring to a boil, then reduce the heat, cover and simmer until tender but not falling apart (about 25–35 minutes). Add the peas for the final 8 minutes of cooking. Drain and set aside to cool completely.
Hard-boil the eggs (10 minutes boiling), then drain, cool, peel, and set aside.
Cook the meat if needed and let it cool fully.
Once cooled, separate the peas from the potatoes and carrots and put in a bowl. Peel the potatoes and carrots.
Dice the potatoes, carrots, eggs, meat, and pickles into very small, even cubes. Gently squeeze any excess liquid from the pickles before chopping.
Add all diced ingredients and the peas to a large bowl.
Gradually add the mayonnaise, mixing carefully just until the salad is evenly coated and holds together.
Taste and season with salt only if needed.
Cover and refrigerate for 30–60 minutes before serving to allow the flavours to meld.
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