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Russian Salad in a bowl with fresh dill leaves
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5 from 3 votes

Russian Salad (Olivier Salad)

Russian Salad (also known as Olivier Salad, Salad Olivieh, or Rus Salatasi) is a simple, colorful, and delicious salad dish originating from Russia. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: Eastern European, Russian
Diet: Gluten Free, Halal, Vegetarian
Servings: 6 people
Calories: 299kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 Sharp knife
  • 1 measuring spoons
  • 1 peeler
  • 1 Saucepan

Ingredients

  • 10 oz potatoes (cut in small cubes) (300 grams)
  • 7 oz carrots (cut in small cubes) (200 grams)
  • ½ cup frozen or fresh peas
  • ½ cup sweetcorn (optional)
  • 2 oz cornichons (cut in small cubes) (50 grams)
  • 2 tablespoon fresh dill (finely chopped)
  • 1 tablespoon flat-leaf parsley (finely chopped)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon paprika
  • 7 oz mayonnaise (200 grams)
  • 1 teaspoon mustard (optional)
US Customary - Metric

Instructions

  • Peel and dice the carrots, place them in a saucepan filled with cold water and bring it to a boil on medium heat.
  • Let the carrots cook for 10 minutes while preparing the potatoes.
  • Peel and dice the potatoes and then add them to the pan with half-cooked carrots.
  • Cook the potatoes and carrots together for another 10 minutes while preparing/chopping the rest of the ingredients.
  • Chop the cornichons into small cubes and finely chop the herbs while the potatoes and carrots are cooking, set them aside.
  • When the potatoes and carrots are almost cooked, add the frozen peas and sweetcorn to the pan, and cook them together for a few more minutes. You can check the doneness of the vegetables with a small knife.
  • Drain the vegetables, place them on a colander, and let them cool down before building your salad.
  • When the vegetables are cooled down, place them in a large bowl and then add mayonnaise, salt, paprika, and black pepper along with the chopped dill and parsley.
  • Give it a good stir and transfer it to a serving plate.
  • Refrigerate your salad for at least half an hour before garnishing with some fresh herbs and serving.

Notes

  • If you have the time, cook the vegetables a couple of hours or a day ahead to give them enough time to cool to room temperature.
  • Add some mustard to your Russian potato salad if using store-bought mayonnaise instead of homemade!
  • You can check the doneness of the vegetables with a small knife.
  • Refrigerate your salad for at least half an hour before garnishing with some fresh herbs and serving.
  • This recipe yields 6 portions as a side dish. You can half the recipe as well as double or triple it by using the buttons on the recipe card.
  • The leftovers of Russian Salad would keep for up to three days when refrigerated in an airtight container.
  • Decorate your salad with hard-boiled eggs, black olives, and/or slices of cooked beetroot for an impressive presentation for your special gatherings.

Nutrition

Calories: 299kcal | Carbohydrates: 16g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 554mg | Potassium: 379mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5766IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg