Russian · Vegetarian
Potato Salad (Olivier Salad)
A classic Russian potato salad featuring diced vegetables, hard-boiled eggs, and sausage dressed with mayonnaise and fresh herbs. This beloved Olivier salad combines protein and vegetables in a creamy dressing for the ultimate comfort food side dish.
The Method
Instructions
First things first, grab your potatoes and carrots and chop them into small, uniform cubes. This helps everything cook evenly and looks nice in the final salad. Aim for pieces about the same size so you don't end up with some mushy bits and some still crunchy.
Now, toss those diced potatoes and carrots into a large pot and fill it up with enough water to cover them completely. Add a pinch of salt and a splash of white wine vinegar to the water. The vinegar adds a subtle tang that really brightens the flavors later.
Place the pot on the stove and turn the heat up to medium high. Keep an eye on it as you bring the water to a boil. Once it's boiling, reduce the heat to medium so it simmers gently. Let the potatoes and carrots cook until they're tender all the way through, which usually takes about 15 minutes. You can test this by poking a piece with a fork,it should slide in with just a little resistance.
After they're perfectly cooked, drain the potatoes and carrots in a colander and spread them out a bit to cool down to room temperature. It's important they cool so your mayonnaise doesn't get runny later on.
While the potatoes and carrots are cooling, turn your attention to the other ingredients. Cut the sausage and pickles into small cubes, matching the size of your potatoes and carrots for that nice, consistent texture. Chop the green onions finely; their fresh bite will add such a lovely contrast.
Don't forget about the hard boiled eggs! Peel them and cut them into small cubes as well. They bring a creamy richness to this salad that just sings.
If you're lucky enough to have fresh dill on hand, give it a rough chop. The dill adds a fresh, aromatic lift that's classic in a Russian Olivier salad.
Now, grab a large mixing bowl and gently combine the cooled potatoes, carrots, sausage, pickles, peas, and green onions. Pour in a generous dollop of mayonnaise and add the chopped dill. Mix everything together gently but thoroughly, making sure every bite will be well coated with that creamy, tangy goodness.
Give the salad a taste, then season with salt and pepper to your liking. This is your moment to make it just right.
Finally, cover the bowl tightly with plastic wrap and pop it into the refrigerator for at least an hour. This chilling time helps the flavors meld beautifully and makes the salad refreshingly cool and perfect for serving.
Now, toss those diced potatoes and carrots into a large pot and fill it up with enough water to cover them completely. Add a pinch of salt and a splash of white wine vinegar to the water. The vinegar adds a subtle tang that really brightens the flavors later.
Place the pot on the stove and turn the heat up to medium high. Keep an eye on it as you bring the water to a boil. Once it's boiling, reduce the heat to medium so it simmers gently. Let the potatoes and carrots cook until they're tender all the way through, which usually takes about 15 minutes. You can test this by poking a piece with a fork,it should slide in with just a little resistance.
After they're perfectly cooked, drain the potatoes and carrots in a colander and spread them out a bit to cool down to room temperature. It's important they cool so your mayonnaise doesn't get runny later on.
While the potatoes and carrots are cooling, turn your attention to the other ingredients. Cut the sausage and pickles into small cubes, matching the size of your potatoes and carrots for that nice, consistent texture. Chop the green onions finely; their fresh bite will add such a lovely contrast.
Don't forget about the hard boiled eggs! Peel them and cut them into small cubes as well. They bring a creamy richness to this salad that just sings.
If you're lucky enough to have fresh dill on hand, give it a rough chop. The dill adds a fresh, aromatic lift that's classic in a Russian Olivier salad.
Now, grab a large mixing bowl and gently combine the cooled potatoes, carrots, sausage, pickles, peas, and green onions. Pour in a generous dollop of mayonnaise and add the chopped dill. Mix everything together gently but thoroughly, making sure every bite will be well coated with that creamy, tangy goodness.
Give the salad a taste, then season with salt and pepper to your liking. This is your moment to make it just right.
Finally, cover the bowl tightly with plastic wrap and pop it into the refrigerator for at least an hour. This chilling time helps the flavors meld beautifully and makes the salad refreshingly cool and perfect for serving.
Pairs Well With
