Russian Potato Salad Salat Olivier
Dive into the comforting flavors of Russian Potato Salad, better known as Salat Olivier, a beloved classic bursting with vibrant textures and rich tastes. This traditional dish combines tender, diced potatoes and carrots with creamy hard-boiled eggs, crisp pickles, sweet peas, and optional savory ham, all coated in a luxurious mayonnaise dressing. This easy-to-make salad is perfectly seasoned with a touch of salt, black pepper, and a sprinkle of fresh dill for a herby finish. Ideal as a chilled appetizer or satisfying side dish, Salat Olivier is a must-try for gatherings, featuring a beautiful medley of colors and a creamy yet tangy flavor profile that will delight your taste buds. Ready in under an hour, this hearty salad is a versatile favorite for holidays, potlucks, or family meals.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 medium Carrots
- 4 large Eggs
- 4 small Pickles
- 1 cup Frozen peas
- 1 cup Cooked ham (optional)
- 1 cup Mayonnaise
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh dill (optional, for garnish)
Instructions
1. Wash the potatoes and carrots thoroughly. Place them in a large pot of water and bring to a boil. Cook for about 20 minutes, or until they are easily pierced with a fork.
2. Separately, place eggs in a medium saucepan. Cover them with water and bring to a boil. Turn off the heat, cover, and let them sit for 10 minutes. Cool the eggs in an ice bath, then peel and dice.
3. While the vegetables and eggs are cooking, blanch the frozen peas in boiling water for 1-2 minutes. Drain and set aside.
4. Once the potatoes and carrots are cooked, cool them under cold running water. Peel the skins off and dice into small cubes.
5. Dice the pickles and, if using, the cooked ham into small, uniform pieces.
6. In a large mixing bowl, combine the diced potatoes, carrots, eggs, pickles, peas, and ham (if using).
7. Add the mayonnaise, salt, and ground black pepper to the bowl. Gently mix all ingredients until they are well-coated and evenly combined.
8. Taste and adjust seasoning, if needed. For a fresh touch, garnish with chopped dill before serving.
9. Cover the salad and refrigerate for at least 1 hour to let the flavors meld together. Serve chilled.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
