Olivier Salad (Russian Potato Salad)

What You’re Making

A creamy, savory salad made with potatoes, carrots, peas, eggs, ham, and mayo. It’s cold, refreshing, and super addictive.

Ingredients (4 servings)

Base Ingredients

• 2 medium potatoes, peeled and diced

• 2 medium carrots, peeled and diced

• 1 cup frozen peas

• 3 hard-boiled eggs, chopped

• 1 cup cooked ham or bologna, diced

• 3–4 small pickles, finely chopped (optional but highly recommended)

Dressing

• 1/2 cup mayonnaise

• 1–2 tsp mustard (Dijon or yellow)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tsp lemon juice (optional, for brightness)

Garnish

• Fresh dill

• Cranberries or lingonberries (optional but cute)

Instructions

Step 1: Cook the Vegetables

1. Bring a pot of salted water to a boil.

2. Add diced carrots and potatoes.

3. Cook for 7–10 minutes until tender but not mushy.

4. In the last 2 minutes, add the peas.

5. Drain and let everything cool completely.

Step 2: Prepare the Other Ingredients

1. Chop hard-boiled eggs into small cubes.

2. Dice ham or bologna into even pieces.

3. Finely chop pickles if using — they add acidity and crunch.

Step 3: Make the Dressing

1. In a small bowl, mix mayonnaise, mustard, salt, pepper, and lemon juice.

2. Taste and adjust seasoning — should be creamy with a tangy kick.

Step 4: Combine the Salad

1. In a big bowl, gently mix potatoes, carrots, peas, eggs, ham, and pickles.

2. Add the dressing and fold carefully to avoid breaking the potatoes.

3. Chill in the refrigerator at least 30 minutes for the flavors to blend.

Step 5: Plate & Garnish

1. Shape the salad into a neat block or mound.

2. Top with fresh dill.

3. Add berries for color (optional but aesthetic).

Optional Upgrades

• Add cooked chicken instead of ham.

• Use sour cream mixed with mayo for a lighter taste.

• Add green apples for crunch and sweetness.