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Olivier salad (Russian salad) on a plate.

Olivier salad (Russian salad)

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AuthorMilena M
Olivier salad, also known as Russian salad, is more than just a salad. It's packed with protein that will keep you full for hours. Made with veggies, ham, and eggs. You can eat it by itself or pair it with a side of roasted chicken.
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Prep Time15 minutes
Cook Time20 minutes
Servings4 -6 people

Ingredients
  

  • 900 grams potatoes, (5-6 cups boiled and chopped), ~2 pounds
  • 200 grams carrots, (1 cup boiled and chopped), 6-7 oz
  • 1 teaspoon salt (1)
  • 4 eggs
  • 225 grams frozen or fresh peas, or 1 can, drained, 8 oz
  • 200 grams pickles, (1 ¼ cup chopped), 7 oz
  • 300 grams ham, ~2 cups chopped
  • 2 teaspoon salt (2), or to taste
  • ½ teaspoon black pepper, or to taste
  • 300 grams mayo, (1 heaping cup), or more to taste, 10.5 oz

Instructions

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Wash and add potatoes to a pot with water. If they are large, slice them in half.
    900 grams potatoes, (5-6 cups boiled and chopped)
  3. Peel and cut the carrots in half. Add them to the pot with the potatoes. Add one teaspoon of salt. Cook on medium to high heat, covered with a lid, for about 15-20 minutes or until fork tender but still firm. Be careful not to overcook them, you don't want mushy veggies.
    Drain the hot water and let the veggies cool before removing the potato skin.
    200 grams carrots, (1 cup boiled and chopped), 1 teaspoon salt (1)
  4. Add the eggs to a pot with water and boil on medium to high heat for about 10 minutes until hard-boiled.
    4 eggs
  5. Add the frozen peas to hot water and let them sit for a few minutes until soft. Drain and set aside.
    225 grams frozen or fresh peas, or 1 can, drained
  6. Cut the cooled potatoes, carrots, pickles, and ham into about ¼-inch cubes. Chop the hard-boiled eggs about the same size as the veggies.
    200 grams pickles, (1 ¼ cup chopped), 300 grams ham
  7. Mix all the chopped ingredients, including the green peas, two teaspoons of salt, and ½ teaspoon of black pepper, into a large bowl.
    2 teaspoon salt (2), or to taste, ½ teaspoon black pepper, or to taste
  8. Lastly, add the mayo and mix again until all the ingredients are coated. Cover the bowl and transfer to the fridge for at least one hour or overnight. You can also serve it right away if you are short on time.
    300 grams mayo, (1 heaping cup), or more to taste

Notes

  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.